traditional drinks, sauces, and condiments.

A. oryzae is really good at producing proteins and is used a lot in modern biotechnology

to make enzymes.

This fungus plays a key role in breaking down proteins and starch during fermentation, which

helps create the color, flavor, and smell of fermented foods.

A. oryzae also turns starch into simple sugars, which is important for the fermentation process.

A. oryzae is safe to use in food because when handled properly, it doesn't produce dangerous

toxins.

It is closely related to another fungus called A. flavus, and they both have genes that help

them break down many different compounds during fermentation.

A. oryzae has gone through a process called domestication, where humans have selected

it for specific traits over time.

This has led to changes in the genes that play a role in breaking down proteins and

carbohydrates, giving food products a unique flavor.