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]
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, 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.
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.
Aspergillus sojae je grzib[6], co go ôpisoł Sakag. & K. Yamada ex Murak. 1971. Aspergillus sojae nŏleży do zorty Aspergillus i familije Trichocomaceae.[7][8] Żŏdne podgatōnki niy sōm wymianowane we Catalogue of Life.[7]
Aspergillus sojae je grzib, co go ôpisoł Sakag. & K. Yamada ex Murak. 1971. Aspergillus sojae nŏleży do zorty Aspergillus i familije Trichocomaceae. Żŏdne podgatōnki niy sōm wymianowane we Catalogue of Life.
酱油曲霉（学名：Aspergillus sojae）是属于散囊菌目发菌科曲霉属的一种真菌，可生长在酱油曲等基物上。该种分布于中国、日本等地。[1]
这是一篇與真菌類相關的小作品。你可以通过编辑或修订扩充其内容。 ショウユコウジカビ（醤油麹黴、学名：Aspergillus sojae、は、Aspergillus属糸状菌の一種。醤油麹菌（しょうゆこうじきん）とも呼ばれる。sojaeとはラテン語で大豆の意。醤油の発酵生産に使用される。
ニホンコウジカビ (A. oryzae)と近縁であり、同様にアフラトキシンを生成しないことが証明されている。
この項目は、菌類に関連した書きかけの項目です。この項目を加筆・訂正などしてくださる協力者を求めています（P:生き物と自然／PJ生物）。 ショウユコウジカビ（醤油麹黴、学名：Aspergillus sojae、は、Aspergillus属糸状菌の一種。醤油麹菌（しょうゆこうじきん）とも呼ばれる。sojaeとはラテン語で大豆の意。醤油の発酵生産に使用される。
