Aspergillus oryzae

This species may be considered common to some indoor environments. It has been predominantly isolated from soils, vegetative plant parts, seeds, and cotton fabrics. It is also used in food fermentations, in the production of saki, shoyu, miso, and soy sauce, and as a source of industrial enzymes. This fungus should be considered allergenic. No toxic or invasive diseases have been documented to date.

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