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, miso, 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, are found in the soybean (Glycine max) and have been found to have an antifungal activity against A. sojae.