foodsystFood systemsПищевые системы2618-97712618-7272Федеральный научный центр пищевых систем им. В.М. Горбатова РАН10.21323/2618-9771-2026-9-2-247-253foodsyst-1111Research ArticleСтатьиApplication of the mycelial fungus Aspergillus oryzae in food biotechnologyПрименение мицелиального гриба Aspergillus oryzae в пищевой биотехнологииhttps://orcid.org/0009-0005-8206-7077КовалёвК. А.KovalevK. A.

Ковалёв Кирилл Александрович – аспирант, кафедра технологические машины и оборудование, Астраханский государственный технический университет

414056, Астрахань, ул. Татищева, стр. 16/1

Kirill A. Kovalev, Postgraduate Student, Department of Technological Machinery and Equipment

16/1 Tatishcheva St., 415056, Astrakhan

kirill.koval.12@mail.ruhttps://orcid.org/0000-0003-2923-9202НеповинныхН. В.NepovinnykhN. V.

Неповинных Наталия Владимировна – доктор технических наук, доцент, профессор, кафедра технологические машины и оборудование, кафедра технологии продуктов питания

414056, Астрахань, ул. Татищева, стр. 16/1;410012, Россия, Саратов, проспект Петра Столыпина, зд. 4, стр. 3

Nataliia V. Nepovinnykh, Doctor of Technical Science, Professor, Department of Technological Machinery and Equipment, Foodstuff Technology Department

16/1 Tatishcheva St., 415056, Astrakhan;4, building 3, Peter Stolypin Ave., 410012, Saratov

nnepovinnykh@yandex.ruАстраханский государственный технический университетРоссияAstrakhan State Technical UniversityRussian FederationАстраханский государственный технический университет; Саратовский государственный университет генетики, биотехнологии и инженерии имени Н. И. ВавиловаРоссияAstrakhan State Technical University; Saratov State University of Genetics, Biotechnology and Engineering named after N. I. VavilovRussian Federation20260108202692247253Copyright © Kovalev K.A., Nepovinnykh N.V., 20262026Ковалёв К.А., Неповинных Н.В.Kovalev K.A., Nepovinnykh N.V.Данная работа распространяется под лицензией Creative Commons Attribution 4.0.This work is licensed under a Creative Commons Attribution 4.0 License.https://www.fsjour.com/jour/article/view/1111

Aspergillus oryzae (A. oryzae) is one of the most widely used microorganisms in food biotechnology due to its high secretory capacity, genetic stability, and lack of toxigenicity. For thousands of years, this fungus has been utilized in East Asian countries for the fermentation of food products, including sake, miso, soy sauce, and mirin. In recent decades, A. oryzae has attracted significant attention from researchers due to its ability to produce a wide range of enzymes and secondary metabolites used in the food, pharmaceutical, feed, and chemical industries. The present review systematizes current data on the morphology, physiology, and genetics of A. oryzae, highlighting its unique features that ensure efficiency in various technological processes. The main groups of enzymes synthesized by the fungus are considered in terms of their ability to produce proteases, amylases, lipases, cellulases, and pectinases. These enzymes play a crucial role in raw material processing and in the formation of the organoleptic properties of final products. Special attention is paid to genomic studies that reveal the mechanisms of A. oryzae domestication, its evolutionary relationships with toxigenic species of the genus Aspergillus, and the presence of mutations responsible for the absence of aflatoxin production. Optimal cultivation conditions of the fungus are discussed, including parameters of solid-state and submerged fermentation. The potential use of A. oryzae in sustainable production systems focused on the utilization of agricultural waste is also highlighted. Current trends in synthetic and metabolic engineering aimed at the development of high-performance strains and the expansion of the biotechnological potential of the fungus are described. The review emphasizes the importance of A. oryzae as a reliable and promising tool for the development of innovative food technologies and next-generation bioproducts.

Aspergillus oryzae (A. oryzae) является одним из наиболее востребованных микроорганизмов в пищевой биотехнологии благодаря высокой секреторной активности, генетической стабильности и отсутствию токсигенности. На протяжении тысячелетий этот гриб использовался в странах Восточной Азии для ферментации пищевых продуктов, включая сакэ, мисо, соевый соус и мирин. В последние десятилетия A. oryzae привлекает значительное внимание исследователей из-за своей способности продуцировать широкий спектр ферментов и вторичных метаболитов, применяемых в пищевой, фармацевтической, кормовой и химической промышленности. Настоящий обзор систематизирует современные данные о морфологии, физиологии и генетике мицелиального гриба A. oryzae. Подчеркивает его особенности, обеспечивающие эффективность в различных технологических процессах. Рассматриваются основные группы ферментов, синтезируемых грибом, по способности продуцировать протеазы, амилазы, липазы, целлюлазы и пектиназы. Его роль велика в переработке сырья и формировании органолептических характеристик готовых продуктов. Особое внимание уделено геномным исследованиям, которые раскрывают механизмы одомашнивания A. oryzae. Рассмотрены его эволюционные связи с токсигенными видами рода Aspergillus и мутации, ответственные за отсутствие афлатоксигенности. В работе обсуждаются оптимальные условия культивирования гриба, включая параметры твердой и глубинной ферментации, а также возможности использования A. oryzae в устойчивых производственных системах, ориентированных на переработку сельскохозяйственных отходов. Описаны современные тенденции в области синтетической и метаболической инженерии, направленные на создание высокопродуктивных штаммов и расширение биотехнологического потенциала гриба. Обзор подчеркивает значимость A. oryzae как надежного и перспективного инструмента для разработки инновационных пищевых технологий и биопродуктов нового поколения.

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The authors declare that there are no conflicts of interest present.