Aspergillus sojae
| Aspergillus sojae | |
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A. sojae
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| Aspergillus sojae |
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Aspergillus sojae var. gymnosardae |
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Aspergillus sojae Sakag. & K. Yamada 1944 |
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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,[1] 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.[2]
See also
References
- ↑ 'Microbiology Laboratory Theory and Application.' Michael Leboffe and Burton Pierce, 2nd edition. pp.317
- ↑ 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
External links
| External identifiers for Aspergillus sojae | |
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| Encyclopedia of Life | 18393031 |
| NCBI | 41058 |
| Also found in: mycobank and Catalogue of life | |
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