Dr. Federico Podversich: Probiotics vs. Postbiotics | Ep. 62
The Feed Science Podcast Show
The Historical Role of Aspergillus in Fermentation
Aspergillus has historical significance in fermentation, tracing back to the 700s in Japan, where it was first selected for producing koji, a key ingredient in traditional Japanese foods such as soy sauce, miso soup, and sake. By the late 1600s, the Japanese had already acknowledged the health benefits of consuming these fermented products. This practice reflects an ancient technology that spans over 1300 years, yet much remains unexplored regarding its effects and potential applications. Current interest in Aspergillus is growing due to emerging markets and the search for natural alternatives to antibiotics, suggesting that further research will unveil more about its benefits and uses in food and health.
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