A new method for determining the mycelial weight of the <i>koji</i>-mold <i>Aspergillus oryzae</i> by measuring its glycosylceramide content

Abstract

At present, the quantitation of the mycelial weight of the industrially important non-pathogenic fungus Aspergillus oryzae, which is used for manufacturing koji, is performed by quantitating N-acetylglucosamine. However, since N-acetylglucosamine is a cell wall component, the extraction procedure is costly and tedious, and its quantitative performance is poor. Here, we report a novel method for the quantitation of A. oryzae mycelial weight. The amount of glycosylceramide significantly correlated with both the mycelial weight of A. oryzae and the amount of N-acetylglucosamine, an established index of the mycelial weight of A. oryzae in koji. This new method is simple and efficient and can be used in the brewing and food industries to determine the mycelial weight of A. oryzae.

Administration of Aspergillus oryzae suppresses DSS-induced colitis

“…To determine the A. oryzae contents in commercial fermented foods, such as komekoji, amazake, and shiokoji, we quantified glycosylceramide extracted from A. oryzae ( Ferdouse et al, 2019 ). Spores (10–100 mg) from cultures grown on Czapek-Dox agar plates (pH 6.0) were collected and lyophilized, and the fermented foods (3.0 g) were also lyophilized.…”