Aspergillus sojae

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Aspergillus sojae
Shoyukoji.jpg
Soy sauce koji consisting of soy bean and wheat cultured with Aspergillus sojae
Scientific classification e
Kingdom: Fungi
Division: 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 species of fungus 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]

Aspergillus Sojae contains 10 Glutaminase Genes. The glutaminase enzyme in A. sojae is important to the taste of the soy sauce that it produce.[3]

An experiment was conducted experimenting the genome sequencing of the filamentous fungus Aspergillus sojae. NBRC 4239 had been isolated from the koji used to prepare Japanese soy sauce. The 454 sequencing technology was used to investigate the genome with respect to enzymes and secondary metabolites in comparison with other Aspergillus Sequenced. In conclusion The A. sojae NBRC4239 genome data will be useful to characterize functional features of the koji moulds used in Japanese industries.[4]

See also[edit]

References[edit]

  1. ^ Leboffe, Michael J.; Pierce, Burton (2006). Microbiology: Laboratory Theory and Application (2nd ed.). Morton. p. 317. ISBN 978-0-89582-708-1. 
  2. ^ Kim HJ, Suh HJ, Lee CH, Kim JH, Kang SC, Park S, Kim JS (September 2010). "Antifungal activity of glyceollins isolated from soybean elicited with Aspergillus sojae". Journal of Agricultural and Food Chemistry. 58 (17): 9483–7. doi:10.1021/jf101694t. PMID 20666365. 
  3. ^ Ito K, Hanya Y, Koyama Y (October 2013). "Purification and characterization of a glutaminase enzyme accounting for the majority of glutaminase activity in Aspergillus sojae under solid-state culture". Applied Microbiology and Biotechnology. 97 (19): 8581–90. doi:10.1007/s00253-013-4693-4. PMID 23339014. 
  4. ^ Sato A, Oshima K, Noguchi H, Ogawa M, Takahashi T, Oguma T, Koyama Y, Itoh T, Hattori M, Hanya Y (June 2011). "Draft genome sequencing and comparative analysis of Aspergillus sojae NBRC4239". DNA Research. 18 (3): 165–76. doi:10.1093/dnares/dsr009. PMC 3111232Freely accessible. PMID 21659486.