Best known for its long history in Asian fermentation processes (such as sake, miso, and soy sauce production), Aspergillus oryzae is sometimes encountered as a casual indoor contaminant. Colonies may appear greenish-yellow or pale on laboratory media. While generally regarded as safe for food processes, it can still cause spoilage or mild allergic responses indoors under poor ventilation. Its presence in Australian buildings is less common compared to other Aspergillus species.
