Aspergillus 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 |
|
| External identifiers for Aspergillus sojae | |
|---|---|
| Encyclopedia of Life | 18393031 |
| NCBI | 41058 |
| Also found in: mycobank and Catalogue of life | |
Aspergillus sojae var. gymnosardae
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.)
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.
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