Aspergillus sojae

Aspergillus sojae is a species of fungus in the genus Aspergillus. It is used in traditional Japanese cuisine for the production of soy sauce and miso, both of which are fermented products.

Taxonomy

Aspergillus sojae belongs to the genus Aspergillus, which is a group of several hundred mold species found in various climates worldwide. The genus Aspergillus was first formally named in 1729 by the Italian priest and biologist Pier Antonio Micheli.

Characteristics

Aspergillus sojae is a filamentous fungus, meaning it forms long, thread-like structures called hyphae. It is a mesophilic fungus, which means it grows best in moderate temperature conditions. It is also a xerophile, meaning it can grow in low moisture conditions.

Uses

Aspergillus sojae is used in the production of several traditional Japanese fermented foods. It is used to ferment soybeans for the production of soy sauce and miso. The fungus breaks down the proteins in the soybeans into amino acids and peptides, which contribute to the flavor of these foods.

Safety

Aspergillus sojae is generally considered safe for use in food production. However, it is closely related to Aspergillus flavus, a species of fungus that can produce aflatoxin, a potent carcinogen. Therefore, care must be taken to ensure that Aspergillus sojae used in food production is not contaminated with Aspergillus flavus.

See also

• Fermentation in food production
• Japanese cuisine
• Soy sauce
• Miso