Aspergillus sojae is a fungus
species in the genus Aspergillus. Generaly, it is used to make 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, 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 produce. An experiment was conducted
experimenting the genome sequencing of the filamentous fungus
Aspergillus sojae. this fungus is non-pathogenic.
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