Minggu, 15 Juli 2018

Aspergillus sojae and Soy Sauce Industries

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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