Aspergillus sojae
| 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, 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
References
- ↑ 'Microbiology Laboratory Theory and Application.' Michael Leboffe and Burton Pierce, 2nd edition. pp.317
- ↑ 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
| External identifiers for Aspergillus sojae | |
|---|---|
| Encyclopedia of Life | 18393031 |
| NCBI | 41058 |
| Also found in: mycobank and Catalogue of life | |
This article is issued from Wikipedia - version of the Monday, February 29, 2016. The text is available under the Creative Commons Attribution/Share Alike but additional terms may apply for the media files.