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Soy Sauce Koji Mold
Aspergillus sojae is a koji mold used mainly for soy sauce and miso, valued for its high proteolytic activity and enzymes such as leucine aminopeptidase and glutaminase that shape flavor. Population genomics supports its domestication from Aspergillus parasiticus, followed by a strong bottleneck and very low genetic diversity. A. sojae carries nonsense mutations in aflatoxin cluster genes (pksA, aflR) and does not produce aflatoxin.
Not eaten directly; used as koji to ferment soybeans (with wheat for soy sauce) for shoyu, miso and other condiments. It is treated as a USDA GRAS species and does not produce aflatoxin. Its wild relative A. parasiticus is a major aflatoxin producer, so use only authentic starter cultures.
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Mycology is an evolving science: names, classifications and safety information change as research advances. Entries are compiled from cited sources and reviewed, but may be incomplete or out of date — check the sources, and never rely on this library alone to identify or eat a mushroom.
