Aspergillus sojae is a type of commercially used mold commonly incorporated into soy sauce manufacturing for the distinctive flavor it imparts. To make soy sauce, this mold is added to a dry mash of soybeans and wheat, also known as kōji, so that the mold can break down and ferment the mash–an important step in the productiong of soy sauce.
Aspergillus sojae has low potential to be pathogenic or allergy-inducing. It does not produce aflatoxins or carcinogenic metabolites and has never tested positive for threatening levels of mycotoxins.
Soy sauce, tamari, fermented black bean paste, dressings, marinades, sauces, miso, miso soup, rice vinegar, pickles, sake
Applied Microbiology and Biotechnology
Applied Microbiology and Biotechnology 2