The ancient koji mold (Aspergillus oryzae) as a modern biotechnological tool

Abstract Aspergillus oryzae ( A. ) is a filamentous micro-fungus that used from centuries in fermentation of different foods many countries all over the world. This valuable fungus also rich source bioactive secondary metabolites. Moreover, has prestigious secretory system allows it to secrete high concentrations proteins into its culturing medium, which support use as biotechnological tool veterinary, food, pharmaceutical, and industrial fields. review aims highlight significance this food industry, showing generosity production nutritional metabolites enrich fermented by it. Also, using field enzymes was described. Furthermore, domestication, functional genomics, contributions human pharmaceutical were presented. Finally, future prospects order get more benefits discussed.