ReviewRhizopus oryzae - Ancient microbial resource with importance in modern food industry

- Description of products obtained through fermentation processes with R. oryzae.
- Products with technological potential are included, especially in the food industry.
- Present a summary of the enzymes produced by this fungus and its application in the industry.
- The technological perspectives for the use of this microorganism are presented.

Filamentous fungi are microorganisms widely known for their diverse biochemical features. Fungi can efficiently invade a wide variety of substrates under operational conditions producing numerous bioproducts of interest, such as enzymes, organic acids, aromatic compounds and colorants. An additional interesting characteristic of some fungi is their safety classification for different uses, which guarantees that the bioproducts obtained from them do not contain any toxic component deleterious to humans. Rhizopus oryzae is among this group of fungi and is classified as a GRAS filamentous fungus, commonly used for production of some oriental traditional foods. It is mainly recognized as a good producer of lactic acid; however, its potential for other biotechnological processes is under study. This review analyzes and discusses the current scientific and technical contributions which may maximize the potential of R. oryzae as a producer of different compounds of industrial interest.