| Although such
aspergillus mold is allergenic, it actually has a commercial
relevance. In Japan, Aspergillus sojae is utilized to
make the ferment (koji) of soy sauce, mirin (rice wine),
and other lacto-fermented condiments such as tsukemono
(Japanese pickles). In order to produce the soy sauce,
this mold is used to ferment soybeans along with water
and salt.
To this day, there is no evidence of toxic or invasive
diseases relating to this mold. However, handling process
should be left to professionals to ensure that it will
not induce hypersensitivity for some individuals.
|
