The ancient koji mold (Aspergillus oryzae) as a modern biotechnological tool
Abstract Aspergillus oryzae (A.oryzae) is a filamentous micro-fungus that is used from centuries in fermentation of different foods in many countries all over the world.This valuable fungus is also a rich source of many bioactive secondary metabolites.Moreover, A.oryzae has a prestigious secretory system that allows it to secrete high concentration