Recent Progress in the Screening and Breeding of Aspergillus oryzae for Brewing

Abstract

Aspergillus oryzae is an important strain used widely in the brewing industry, and its fermentation characteristics are directly related to the quality and production efficiency of the final products. Therefore, it is particularly important to breed an excellent strain of Aspergillus oryzae. In this article, the latest progress in the screening and improvement of Aspergillus oryzae is reviewed from the following aspects: natural screening, physical mutagenesis, chemical mutagenesis, protoplast fusion, combined mutagenesis, genetic engineering breeding and other technologies. We hope that this review can help researchers in this field find new ideas and also can provide a basis for the production and application of Aspergillus oryzae strains.

Keywords

• aspergillus oryzae; screening and breeding; mutation breeding; genetic engineering; brewed food