Analysis of Extracellular Proteins of<i>Aspergillus oryzae</i>Grown on Soy Sauce Koji

Yan-chang, Liang; Pan, Li; Lin, Ying

doi:10.1271/bbb.80500

Cited by 66 publications

(57 citation statements)

References 12 publications

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“…However, it increased to 6.97 at the end of cultivation period. Similar results have also been reported for A. oryzae in soy sauce koji containing 75% soybean koji that the increasing of pH of fermented matter was due to the microbial metabolic activities especially various extracellular proteins production [4].…”

Section: A Physical Properties Of Kojisupporting

confidence: 88%

“…It is widely used in the manufacture of traditional fermented soy sauce in Asia. The extracellular proteins in soybean koji inoculated with A. oryzae S. contain different protein profiles including neutral and alkaline protease, amylase, glutaminase, and metallopeptidase [4]. Moreover, A. oryzae S. is genomically well characterized and considered to be a safe organism for production of food enzymes because it lacks expressed sequence tags for the genes responsible for aflatoxin Manuscript production [5].…”

Section: Introductionmentioning

confidence: 99%

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Production of Enzyme and Growth of Aspergillus oryzae S.on Soybean Koji

Chancharoonpong¹,

Hsieh²,

Sheu³

2012

IJBBB

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Abstract-Soybean koji is an important ingredient for traditional fermented food in South-East Asia and East Asia. It provides large amount of enzyme from koji mold, Aspergillus oryzae S., to digest nutrients in substrates. This study aimed at production of certain enzymes in soybean koji and potential to be applied for accelerating fish sauce fermentation. Koji containing 60% soybean was used as substrate to investigate the enzyme production by A. oryzae S. The growth of this mold was enumerated by potato dextrose agar. The mycelium development of A. oryzae S. was observed by scanning electron microscope. During koji production, pH of soybean koji increased from 6.32 to 6.07. It was caused by extracellular proteins production. The highest neutral protease, alkaline protease and amylase activities were 84.38, 41.35 and 200 unit/g of dry weight, respectively. Moreover, growing of enzyme activities on soybean koji correlated with the growth of this mold. Electron micrograph showed that spores of A. oryzae S. were formed after 48 h of cultivation period. Additionally, the highest enzymes activities were also shown in this stage.

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Section: A Physical Properties Of Kojisupporting

confidence: 88%

Section: Introductionmentioning

confidence: 99%

Production of Enzyme and Growth of Aspergillus oryzae S.on Soybean Koji

Chancharoonpong¹,

Hsieh²,

Sheu³

2012

IJBBB

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“…The fresh eggs of the snails were collected from a nearby riverbank area of paddy field in Perlis, Malaysia and were kept in an open breeding chamber (62 cm × 40 cm × 46 cm), which was filled with tap water to provide humid condition as was described previously [22] with a slight modification. After 3 and 9 days, the eggs were located in separate containers and the mass of each egg was 0.5 g for the hatchability studies.…”

Section: A Pomacea Canaliculata Egg Collectionmentioning

confidence: 99%

Application of Crude Protease from Cheap and Local Raw Material as a Biopesticide for the Disruption of Pomacea Canaliculata Eggs

Salleh¹,

Arbain²

2015

IJESD

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Abstract-The application of crude protease of Aspergillus oryzae to suppress the hatchability of Pomacea canaliculata eggs is highlighted. The enzyme was produced through solid state fermentation (SSF) using cassava, which is cheap and abundantly available. It was found that the enzyme suppressed the hatchability of P. canaliculata eggs as much as 30% and 20% at 20.8U/ml enzyme for 3 and 9 days old eggs respectively. The ANOVA result revealed that the hatchability was significantly affected by both protease concentration as well as egg's age. The LC 50 for 3 and 9 days old eggs were 3.29 U/ml and 3.54 U/ml, respectively; while LC 95 for 3 and 9 days old eggs were 19.11 U/ml and 20.09 U/ml respectively. It is proposed that the crude protease propagated from SSF using locally available and cheap material should be considered as an alternative biopesticide to suppress the hatchability of P. canaliculata eggs.

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“…The filamentous fungus Aspergillus oryzae has long been used in the manufacture of traditional fermented foods, such as soy sauce and soybean paste, in East Asia [1][2][3]. Generally, the conidium of A. oryzae show yellow-green color [4], but it sometimes appears in other anomalous color (such as white, or brown) in proliferation process.…”

Section: Introductionmentioning

confidence: 99%

“…Profiles of the extracellular proteins of A. oryzae with anomalous color conidium were obtained by SDS-PAGE electrophoresis [3,7], and the main protein bands were excised and identified by MALDI TOF/MS analysis. As shown in Fig.…”

Section: Introductionmentioning

confidence: 99%

Comparative Analysis of Aspergillus oryzae with Normal and Abnormal Color Conidia

Lin

Wen-biao

et al. 2013

Indian J Microbiol

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This study focuses on the characteristic of strains with anomalous color conidium and compares with normal color conidium. Comparative analysis of enzymes activity and extracellular proteins revealed that A. oryzae with anomalous color conidium was not different from the strain with normal color conidium. In addition, A. oryzae with anomalous color conidium could not influence the palatability and quality of the soy sauce. These findings provide an insight into A. oryzae with anomalous color conidium.

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Analysis of Extracellular Proteins ofAspergillus oryzaeGrown on Soy Sauce Koji

Cited by 66 publications

References 12 publications

Production of Enzyme and Growth of Aspergillus oryzae S.on Soybean Koji

Production of Enzyme and Growth of Aspergillus oryzae S.on Soybean Koji

Application of Crude Protease from Cheap and Local Raw Material as a Biopesticide for the Disruption of Pomacea Canaliculata Eggs

Comparative Analysis of Aspergillus oryzae with Normal and Abnormal Color Conidia

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