''Aspergillus sojae'' is a species of fungus in the genus ''

Aspergillus ' () is a genus consisting of several hundred mold species found in various climates worldwide. ''Aspergillus'' was first catalogued in 1729 by the Italian priest and biologist Pier Antonio Micheli. Viewing the fungi under a microscope, Miche ...

''. In Japan, it is used to make the ferment ( ''kōji'') of

soy sauce Soy sauce (sometimes called soya sauce in British English) is a liquid condiment of China, Chinese origin, traditionally made from a fermentation (food), fermented paste of soybeans, roasted cereal, grain, brine, and ''Aspergillus oryzae'' or ''A ...

, miso,

mirin is a type of rice wine and a common ingredient in Japanese cuisine, Japanese cooking. It is similar to sake but with a lower alcohol (drug), alcohol content and higher sugar content. The sugar content is a complex carbohydrate that forms natur ...

, and other lacto-fermented condiments such as '' tsukemono''. Soy sauce condiment is produced by fermenting soybeans with ''A. 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 An antifungal medication, also known as an antimycotic medication, is a pharmaceutical fungicide or fungistatic used to treat and prevent mycosis such as athlete's foot, ringworm, candidiasis (thrush), serious systemic infections such as ...

activity against ''A. sojae''. ''Aspergillus sojae'' contains 10 glutaminase genes. The glutaminase enzyme in ''A. sojae'' is important to the taste of the soy sauce that it produces. An experiment was conducted using the genome sequencing of ''A. sojae.'' Strain NBRC 4239 had been isolated from the ''koji'' used to prepare Japanese soy sauce. The sequencing technology was used to investigate the genome with respect to enzymes and secondary metabolites in comparison with other ''Aspergillus'' species sequenced. The ''A. sojae'' NBRC4239 genome data will be useful to characterize functional features of the ''koji'' molds used in Japanese industries.

References

sojae Fungi described in 1971 Molds used in food production Fungus species {{Eurotiomycetes-stub

See also

References