Soy sauce koji consisting of soy bean and wheat cultured with Aspergillus sojae
Scientific classification
Domain:
Eukaryota
Kingdom:
Fungi
Division:
Ascomycota
Class:
Eurotiomycetes
Order:
Eurotiales
Family:
Aspergillaceae
Genus:
Aspergillus
Species:
A. sojae
Binomial name
Aspergillus sojae
Sakag. et K.Yamada ex Murak. 1971
Varieties
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, mirin, and other lacto-fermented condiments such as tsukemono. Soy sauce condiment is produced by fermenting soybeans with A. 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 produces.[3]
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.[4]
^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 (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.
^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. S2CID 16513388.
^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 3111232. PMID 21659486.
Aspergillussojae is a species of fungus in the genus Aspergillus. In Japan, it is used to make the ferment (kōji) of soy sauce, miso, mirin, and other...
production of fermented foods of soybeans such as soy sauce and miso, Aspergillussojae is sometimes used instead of A. oryzae. A. oryzae is also used for...
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authorized as a "national fungi" (国菌, kokkin) along with Aspergillus oryzae, Aspergillussojae and Aspergillus kawachii by the Scientific Conference of Brewing...
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improve both the taste and the texture of cheeses Aspergillus oryzae AspergillussojaeAspergillus niger Amorphotheca resinae Lecanicillium sp. → these...
toxigenic potential of the industrially important fungi, Aspergillus oryzae and Aspergillussojae". Journal of Food Protection. 70 (12): 2916–34. doi:10...
oryzae, Aspergillussojae and A. oryzae. Nakadai T, Nasuno S, Iguchi N (1973). "Purification and properties of neutral proteinase II from Aspergillus oryzae"...
pyroglutamyl aminopeptidase. Fungi, particularly species like Aspergillus oryzae and Aspergillussojae, produce aminopeptidases that have applications in the...
List of fungus species in the genus Aspergillus. The genus Aspergillus includes several hundred fungus species. As of August 2023, there are 817 different...
fermented paste of soybeans, roasted grain, brine, and Aspergillus oryzae or Aspergillussojae molds. It is considered to contain a strong umami flavor...
toxigenic potential of the industrially important fungi, Aspergillus oryzae and Aspergillussojae". Journal of Food Protection. 70 (12): 2916–34. doi:10...
fermented paste of boiled soybeans, roasted grain, brine, and Aspergillus oryzae or Aspergillussojae molds. After fermentation, the paste is pressed, producing...
antiestrogenic effect. In soil, it has an antifungal activity against Aspergillussojae. Glyceollin I, a Novel Antiestrogenic Phytoalexin Isolated from Activated...
antifungal activity against Phytophthora sojae and Macrophomina phaseolina, and Kim et al. 2010 against Aspergillussojae. Kaplan et al. 1980 finds nematicidal...
Kōji molds are a group of Aspergillus species, notably Aspergillus oryzae, and secondarily A. sojae, that have been cultured in eastern Asia for many centuries...
been made by mixing soybeans and other grains with a mould (Aspergillus oryzae or A. sojae) and yeast. This mixture was then left to ferment in the sun...
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