API | aspergillus oryzae

aspergillus oryzae Report issue

Allergen Experimental

AACT

Active Ingredient History

NOW

Aspergillus oryzae, also known as kōji mold , is a mold used in East Asia to saccharify rice, sweet potato, and barley in the making of alcoholic beverages such as sake and shōchū, and also to ferment soybeans for making soy sauce and miso. However, in the production of fermented foods of soybeans such as soy sauce and miso, Aspergillus sojae is sometimes used instead of A. oryzae. A. oryzae is also used for the production of rice vinegars. Barley kōji (麦麹) or rice kōji (米麹) are made by fermenting the grains with A. oryzae hyphae. ^Wikipedia

Chemistry

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Pharmacology

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aspergillus oryzae | aspergillus oryzae extract

Organizations (4)

Research & Development (4)

Organization	Org Type	FDA approvals	Clinical Trials involvement	Org ID	Force Sort

Marketing (0)

Organization	Org Type	FDA approvals	Clinical Trials involvement	Org ID	Force Sort

Indications (5)

Approved Indications (1)

Dyspepsia

Experimental Indications - Clinical Trial Phases 1-4 (5)

Bifidobacterium (Phase 4)

Colonic Polyps (Phase 4)

Drugs, Investigational (Phase 4)

Dyspepsia (Phase 4)

Polyps ()

Overview

Highest Phase: Phase 4
# of Trials: 5
# of Trial Organizations: 4

Trials by Phase

Trial	Phase	Start Date	Organizations	Indications

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