What type of microbe is typically used in the production of soy sauce?

Aspergillus oryzae is a type of fungus that is commonly used in the production of soy sauce. This fungus helps to ferment the soybeans and other ingredients, breaking them down into flavorful compounds and giving soy sauce its characteristic umami taste and aroma. In addition to soy sauce, Aspergillus oryzae is also used in the production of other fermented foods such as miso, sake, and rice vinegar.