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The Info List - Aspergillus Sojae


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Aspergillus
Aspergillus
sojae var. gymnosardae

Synonyms

Aspergillus
Aspergillus
sojae Sakag. & K. Yamada 1944 Aspergillus
Aspergillus
parasiticus f. sojae (Sakag. & K. Yamada) Nehira 1957 Aspergillus
Aspergillus
parasiticus var. sojae (Sakag. & K. Yamada) Wicklow 1983 Aspergillus
Aspergillus
flavus var. sojae (Sakag. & K. Yamada ex Murak.)

Aspergillus
Aspergillus
sojae is a fungus 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[edit]

Akira Endo Aspergillus
Aspergillus
oryzae Medicinal molds Rhizopus oligosporus

References[edit]

^ Leboffe, Michael J.; Pierce, Burton (2006). Microbiology: Laboratory Theory and Application (2nd ed.). Morton. p. 317. ISBN 978-0-89582-708-1.  ^ Kim HJ, Suh HJ, Lee CH, Kim JH, Kang SC, Park S, Kim JS (2010). "Antifungal activity of glyceollins isolated from soybean elicited with Aspergillus
Aspergillus
sojae". J. Agric. Food Chem. 58 (17): 9483–7. doi:10.1021/jf101694t. PMID 20666365. 

Taxon identifiers

Wd: Q4387773 EoL: 189648 GBIF: 5259880 MycoBank: 292860 NCBI: 41058

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