Aspergillus oryzae is one of the filamentous fungi most widely used in fermentation industries in Japan. It is exploited in the production of sake, ‘miso’ (soybean paste), soy sauce, etc. and has been safely used for more than 1,000 years.
While aspergillus oryzae isn’t considered a probiotic, itself, it is a beneficial and symbiotic component for probiotic bacteria to work properly within our gastrointestinal tract. By breaking down sugars into simpler components, our healthy bacteria are able to quickly absorb and make use of it. Enzymes are the support staff for all our non-pathogenic bacteria and are essential to our well-being, proper immune function, regular bowel function and a healthy GI tract. Aspergillus oryzae is found in many fermented foods and as an ingredient in many probiotic formulas.