Purity 99%: Aspergillus Oryzae with purity 99% is used in industrial sake fermentation, where high purity ensures consistent ethanol yield and product safety.

Protease Activity 2500 U/g: Aspergillus Oryzae with protease activity 2500 U/g is used in soy sauce production, where efficient protein hydrolysis improves umami flavor development.

α-Amylase Activity 1500 U/g: Aspergillus Oryzae with α-amylase activity 1500 U/g is used in starch liquefaction for brewing, where rapid starch breakdown enhances sugar availability.

Stability Temperature 42°C: Aspergillus Oryzae with stability temperature 42°C is used in food enzyme manufacturing, where thermostability maintains enzyme activity during processing.

Particle Size <75 μm: Aspergillus Oryzae with particle size less than 75 μm is used in enzyme formulations, where fine dispersion ensures homogeneous mixing in dough applications.

Moisture Content <7%: Aspergillus Oryzae with moisture content less than 7% is used in freeze-dried starter cultures, where low moisture prolongs shelf life and minimizes microbial contamination.

pH Tolerance Range 4.0–7.5: Aspergillus Oryzae with pH tolerance range 4.0–7.5 is used in miso paste fermentation, where robust pH tolerance allows stable fermentation processes.

Glucosidase Activity 800 U/g: Aspergillus Oryzae with glucosidase activity 800 U/g is used in enzymatic saccharification, where enhanced glucose release increases substrate conversion efficiency.

Melting Point 150°C: Aspergillus Oryzae with melting point 150°C is used in dry enzyme blends for baking, where high melting point supports thermal stability during baking cycles.

Shelf Life 24 Months: Aspergillus Oryzae with shelf life of 24 months is used in commercial enzyme supply chains, where extended shelf stability ensures reliable long-term storage.