Feed Industry
Aspergillus oryzae is a filamentous microorganism used for centuries in human food fermentation, but it has also become increasingly important in the feed industry, thanks to its extraordinary enzymatic and probiotic properties. Incorporating Aspergillus oryzae into feed represents a modern and natural strategy for optimizing animal health, improving production performance, and promoting environmental sustainability. Its use is particularly effective in fermented formulas, post-biotic products, and enzyme supplements.
Why is it important to use it in feed?
Aspergillus oryzae can produce a wide range of extracellular enzymes, including:
- Amylases: break down starch into simple sugars;
- Proteases: digest proteins into peptides and amino acids;
- Lipases: degrade fats into fatty acids and glycerol;
- Phytases: release phosphorus and minerals bound to phytate in cereals.
These enzymes improve nutrient digestibility, optimizing absorption and reducing waste.
With better nutrient availability, animals grow faster and more uniformly, with improved feed conversion ratio (FCR). This leads to:
- Higher productive performance (weight gain, milk, eggs);
- Lower cost per unit of product.
Metabolites produced during fermentation with A. oryzae (such as organic acids and bioactive compounds) support a balanced gut microbiota, limiting enteric pathogens and promoting gut health.
Some Aspergillus oryzae strains can adsorb or transform mycotoxins, reducing their toxicity—particularly useful in feeds at risk of contamination by aflatoxins, ochratoxin, and zearalenone.
By improving digestibility and reducing nitrogen and phosphorus excretion, the use of A. oryzae helps reduce the environmental footprint of livestock, fostering more sustainable animal production.
A. oryzae is GRAS (Generally Recognized As Safe) for food and feed use, with a long history of safe application in humans and animals, and is accepted by major regulations, including in Europe.