Aspergillus sojae is a filamentous fungus domesticated from the wild species Aspergillus parasiticus. Unlike its wild ancestor, A. sojae has lost the ability to produce aflatoxins and cyclopiazonic acid, making it safe for food production. It is genetically stable and specialized for the breakdown of proteins (proteolysis), possessing high proteolytic activity and relatively low amylolytic activity compared to A. oryzae. It grows as a mold on substrates, forming a dense mat of mycelium.
Worldwide in industrial food processing; historically originated in East Asia (Japan, China).
No strains cataloged yet for this species.
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