Aspergillus sojae

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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.)

Aspergillus sojae is a mold species in the genus Aspergillus.

In Japan it is used to make the ferment (Kōji) of soy sauce, 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[edit]

References[edit]

  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

External links[edit]