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翻訳と辞書　辞書検索 [ 開発暫定版 ] スポンサード リンク Aspergillus sojae ： ウィキペディア英語版 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'',〔'Microbiology Laboratory Theory and Application.' Michael Leboffe and Burton Pierce, 2nd edition. pp.317〕 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''.〔Antifungal Activity of Glyceollins Isolated from Soybean Elicited with Aspergillus sojae. Hyo Jung Kim, Hwa-Jin Suh, Choong Hwan Lee, Jeong Hwan Kim, Sun Chul Kang, Sunmin Park and Jong-Sang Kim, J. Agric. Food Chem., 2010, 58 (17), pp. 9483–9487, 〕 == See also == * Akira Endo * ''Aspergillus oryzae'' * Medicinal molds * ''Rhizopus oligosporus'' 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「Aspergillus sojae」の詳細全文を読む スポンサード リンク 翻訳と辞書 : 翻訳のためのインターネットリソース Copyright(C) kotoba.ne.jp 1997-2016. All Rights Reserved.