Enzymology — “Taka-diastase,” an industrial amylolytic enzyme preparation used to hydrolyze starch, is produced by which microorganism?

Introduction / Context:
Taka-diastase is a classic preparation rich in amylases used for starch liquefaction and saccharification. Recognizing its microbial origin is a staple question in industrial microbiology and food biotechnology.

Given Data / Assumptions:

• The name “taka-diastase” historically refers to enzyme extracts from koji molds.
• Aspergillus species are leading industrial enzyme producers.
• We must identify the specific organism associated with taka-diastase.

Concept / Approach:
Aspergillus oryzae (the koji mold) is famed for producing strong amylases used in sake, soy sauce, and enzyme industries. While A. niger also produces amylases, “taka-diastase” traditionally refers to A. oryzae products.

Step-by-Step Solution:

Verification / Alternative check:
Historic enzyme manufacturing texts and food fermentation literature consistently tie taka-diastase to A. oryzae.

Why Other Options Are Wrong:

• B. subtilis: industrial proteases, not the namesake of taka-diastase.
• A. niger: amylases yes, but taka-diastase specifically credits A. oryzae.
• S. cerevisiae: a yeast; not the amylase source in this context.

Common Pitfalls:
Assuming any amylase-producing mold equals taka-diastase; terminology is historically specific.

Final Answer:
A. oryzae