ASPERGILLUS SOJAE

Aspergillus sojae is a mold species in the genus Aspergillus.

In Japan it is used to make the ferment (Kōji), of soy sauce, miso, the mirin and other lacto-fermented condiments like tsukemono. Soy sauce is a condiment produced by fermenting soybeans with Aspergillus sojae, along with water and salt.

Glyceollins, molecules belonging to the pterocarpans, are found in the soybean (Glycine max) and have been found to have an antifungal activity against A. sojae..

Aspergillus sojae
Scientific classification
Domain:	Eukarya
Kingdom:	Fungi
Phylum:	Ascomycota
Class:	Eurotiomycetes
Order:	Eurotiales
Family:	Trichocomaceae
Genus:	Aspergillus
Species:	A. sojae
Binomial name
Aspergillus sojae Sakag.et K.Yamada ex Murak. 1971
Subspecies
Aspergillus sojae var. gymnosardae
Synonyms
Aspergillus sojae Sakag. & K. Yamada 1944 Aspergillus parasiticus f. sojae (Sakag. & K. Yamada) Nehira 1957 Aspergillus parasiticus var. sojae (Sakag. & K. Yamada) Wicklow 1983 Aspergillus flavus var. sojae (Sakag. & K. Yamada ex Murak.)

External Links

External identifiers for Aspergillus sojae
Encyclopedia of Life	18393031
NCBI	41058
Also found in: mycobank and Catalogue of life

References

1. ^ 'Microbiology Laboratory Theory and Application.' Michael Leboffe and Burton Pierce, 2nd edition. pp.317
2. ^ Antifungal Activity of Glyceollins Isolated from Soybean Elicited with Aspergillus sojae. Hyo Jung Kim, Hwa-Jin Suh, Choong Hwan Lee, Jeong Hwan Kim, Sun Chul Kang, Sunmin Park and Jong-Sang Kim, J. Agric. Food Chem., 2010, 58 (17), pp. 9483–9487, doi:10.1021/jf101694t.

- Wikipedia