Aspergillus sojae was created in 1971.
Micro-organisms related to soy sauce production are mainly koji mold (Aspergillus oryzae or Aspergillus sojae), lactic acid bacteria (Pediococcus halophilus) and osmophilic yeasts (Saccharomyces rouxii, Candida (Torulopsis) versatilis, Candida (Torulopsis) etchellsii).
Aspergillus ochraceus was created in 1877.
Aspergillus clavatus was created in 1834.
The scientific name of aspergillus is Aspergillus.
Aspergillus species, most abundantly Aspergillus flavus
Aspergillus belongs to class : Eurotiomycetes
Fungi from aspergillus genus. Aspergillus niger for example.
Aspergillus is a genus consisting of several hundred mold species.
Soy sauce (also called soya sauce) is a condiment made from a fermentedpaste of boiled soybeans, roasted grain, brine, and Aspergillus oryzae or Aspergillus sojae molds.] After fermentation, the paste is pressed, producing a liquid, which is the soy sauce, and a solid byproduct, which is often used as animal feed. Soy sauce is a traditional ingredient in East and Southeast Asian cuisines, where it is used in cooking and as a condiment. It originated in China in the 2nd century BCE and spread throughout Asia. Today, it is used in Western cuisine and prepared foods.
Aspergillus are a type of fungi thus they are invertebrates.An vertebrate is described as an animal with a backbone or spine.Just like mushrooms, aspergillus do not have bones let alone a spine.
Aspergillus is a genus of fungi that come in various sizes, typically ranging from 2 to 100 micrometers in diameter. The size can vary depending on the specific species of Aspergillus.
Soy sauce is a condiment made from a fermented paste of boiled soybeans, roasted grain, brine, and Aspergillus oryzae or Aspergillus sojae molds. It originated in China in the 2nd century AD and spread throughout East and Southeast Asia where it is used in cooking and as a condiment.