Aspergillus sojae

Aspergillus sojae Sakag. & K.Yamada ex Murak.

Edibility

Edibility unknown — do not eat

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Lookalikes

No lookalikes are recorded for this species yet. That does not mean there are none. Many mushrooms look alike, so never rely on appearance alone.

Season

When this species has been recorded, by month, from open-licensed US and Canada observations. It shows when people report it, not a guarantee it is fruiting.

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View season data as a table

Recorded observations of Aspergillus sojae by month
Month	Records
January	0
February	0
March	0
April	0
May	0
June	0
July	0
August	2
September	1
October	0
November	0
December	0

Where it is found

No regional records yet.

About

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 for 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 certain Japanese soy sauces. 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.

From Wikipedia, CC BY-SA 4.0. Read the original article.

Recent finds

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More in the genus Aspergillus

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