please,help me. i want to know the action of Aspergilus oryzae in the fermentation of
soy-bean food.eg.soy sauce.
Aspergillus oryzae is a bacterium which yeilds the enzyme amylase. This breaks down starch into sugars, and protein into amino acids.The products of both processes are used as food for the yeast and other microorganisms later on in fermentation.
Actually Aspergillus is a fungus and amylase only breaks down the starch, other fungal enzymes are responsiblbe for breaking down soy protein.
http://web.ukonline.co.uk/webwise/spinn … soysau.htm
Yes, James I am afraid you are wrong and devgrp is right. Asperigillus sp is a fungus. Amylase is a general term for glicolitical enzime(ONLY breaks down sugars)