Indoors vs. Outdoors
Outdoors: Natural Nutrient Cycles
Fungi play a vital role in the natural outdoor environment — breaking down organic matter and contributing to essential nutrient cycles.
Indoors: Unchecked Mold Growth
In contrast, unchecked mold growth indoors can lead to property damage, unpleasant odors, or even potential health issues.
Fungi for Food and Beverage Production?
Interestingly, we are only beginning to understand the amazing diversity and complexity of fungi and their interactions with other organisms and substances.
In fact, on a positive note, are there fungal species that have proven beneficial to humans under certain conditions? Yes.
Fermentation Friends: Beneficial Fungi
Take for example, certain species of Aspergillus fungi, such as:
These molds are essential in traditional East Asian fermentation processes. If you’ve ever enjoyed soy-based products like soy sauce, miso, or alcoholic beverages like sake and shochu, you’ve tasted the work of these beneficial fungi — often referred to as Kōji molds (nihon kōji kabi).
Aspergillus oryzae is among the different kōji molds used. Also, Aspergillus sojae may be used to ferment soy sauce, mirin, or miso.
How It Works
Kōji molds produce digestive enzymes that break down proteins and starches.
Once broken down, various yeast species such as Saccharomyces cerevisiae or Zygosaccharomyces rouxii take over to ferment the simpler sugars. (By the way, yeasts, like molds, also belong to the Fungi Kingdom.)
The result? Fermented foods and drinks rich in umami flavor!
Next Time You Eat or Drink…
So the next time you are enjoying delicious bites of xiaolongbao or potstickers or fresh sushi in combination with the signature umami of soy sauce or savoring the complex flavor and aroma profiles of sake or shochu, you can ponder over the wonders of Aspergillus oryzae and Aspergillus sojae … even if you have no idea how to pronounce those names. ;)
