traditional drinks, sauces, and condiments.

傳統飲料、醬汁和調味品。

A. oryzae is really good at producing proteins and is used a lot in modern biotechnology

米曲霉非常擅長生產蛋白質，並在現代生物技術中大量用於

to make enzymes.

製造酶。

This fungus plays a key role in breaking down proteins and starch during fermentation, which

這種真菌在發酵過程中分解蛋白質和澱粉方面發揮著關鍵作用，

helps create the color, flavor, and smell of fermented foods.

有助於創造發酵食品的顏色、風味和氣味。

A. oryzae also turns starch into simple sugars, which is important for the fermentation process.

米曲霉還將澱粉轉化為單醣，這對於發酵過程很重要。

A. oryzae is safe to use in food because when handled properly, it doesn't produce dangerous

米曲霉可以安全地用於食品中，因為如果處理得當，它不會產生危險的

toxins.

毒素。

It is closely related to another fungus called A. flavus, and they both have genes that help

它與另一種稱為黃曲霉的真菌密切相關，它們都具有幫助

them break down many different compounds during fermentation.

它們在發酵過程中分解許多不同化合物的基因。

A. oryzae has gone through a process called domestication, where humans have selected

米曲霉經歷了一個稱為馴化的過程，

it for specific traits over time.

隨著時間的推移，人類根據特定的性狀選擇了它。

This has led to changes in the genes that play a role in breaking down proteins and

這導致了在分解蛋白質和

carbohydrates, giving food products a unique flavor.

碳水化合物方面發揮作用的基因發生變化，從而賦予食品獨特的風味。