Aspergillus oryzae is one of the important fungi in Japa- nese fermentation industry, and employed widely for the production of Japanese sak& (rice wine), shoyu (soy sauce), and miso (fermented soybeans). The fungus is also used for the production of industrial enzymes such as acylase, am- ylase, and protease. The quality as well as the yield of the fermented products is known to be affected by the extent of sporulation of Asp. oryzae. It is therefore worthwhile ...