Aspergillus sojae

Aspergillus sojae is a mold species in the genus Aspergillus. In Japan it is used to make the ferment (Kōji) of soy sauce, 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, ...
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