| 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 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]
| External identifiers for Aspergillus sojae | |
|---|---|
| EOL | 18393031 |
| NCBI | 41058 |
| Also found in: mycobank and Catalogue of life | |