Diversity of Aspergillus oryzae genotypes (RFLP) isolated from traditional soy sauce production within Malaysia and Southeast Asia

Wicklow, Donald T.; McAlpin, Cesaria E.; Yeoh, Quee Lan

doi:10.1007/s10267-007-0383-3

Cited by 21 publications

(11 citation statements)

References 35 publications

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“…The RIB40 strain produces large and abundant sclerotia, especially on WATM agar, a fact not widely announced in literature although sclerotia have been observed in A. oryzae sporadically [55,56,57]. No sclerotia were observable after 14 days on YES agar, but although these metabolites are often characterized as sclerotial metabolites, there is not a strict correlation between the biosynthesis of these metabolites and the formation of sclerotia, as also noted by Wilson [58], and this extract was used for the described isolations.…”

Section: Resultsmentioning

confidence: 99%

Comparative Chemistry of Aspergillus oryzae (RIB40) and A. flavus (NRRL 3357)

et al. 2012

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Aspergillus oryzae and A. flavus are important species in industrial biotechnology and food safety and have been some of the first aspergilli to be fully genome sequenced. Bioinformatic analysis has revealed 99.5% gene homology between the two species pointing towards a large coherence in the secondary metabolite production. In this study we report on the first comparison of secondary metabolite production between the full genome sequenced strains of A. oryzae (RIB40) and A. flavus (NRRL 3357). Surprisingly, the overall chemical profiles of the two strains were mostly very different across 15 growth conditions. Contrary to previous studies we found the aflatrem precursor 13-desoxypaxilline to be a major metabolite from A. oryzae under certain growth conditions. For the first time, we additionally report A. oryzae to produce parasiticolide A and two new analogues hereof, along with four new alkaloids related to the A. flavus metabolites ditryptophenalines and miyakamides. Generally the secondary metabolite capability of A. oryzae presents several novel end products likely to result from the domestication process from A. flavus.

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Section: Resultsmentioning

confidence: 99%

Comparative Chemistry of Aspergillus oryzae (RIB40) and A. flavus (NRRL 3357)

et al. 2012

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“…Moreover, some species of Cyberlindnera , which had a high capability of tannin tolerance, were also isolated from Miang (a fermented food product prepared from tea leaves) ( Kanpiengjai et al, 2016 ). Aspergillus is the most important economically fungal genus ( Samson et al, 2014 ), and many species within this genus are used in biotechnology for the production of various metabolites in many food fermentations ( Bourdichon et al, 2012 ), such as soy sauce ( Wicklow et al, 2007 ), miso ( Harayama and Yasuhira, 1994 ), grape pomace ( Botella et al, 2007 ), millet spirits ( Takaya et al, 2007 ), and katsuobushi ( Manabe, 2001 ). In all these cases, Aspergillus species which produce and secrete a variety of enzymes including α-amylases, glucoamylases, CELs, PECs, xylanases and other hemicellulase, and proteases, play an important role in the improvement of taste by decomposing proteins and/or lipids and producing unique flavors ( Ward et al, 2005 ).…”

Section: Discussionmentioning

confidence: 99%

Biochemical Components Associated With Microbial Community Shift During the Pile-Fermentation of Primary Dark Tea

Qin

Chai

et al. 2018

Front. Microbiol.

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Primary dark tea is used as raw material for compressed dark tea, such as Fu brick tea, Hei brick tea, Hua brick tea, and Qianliang tea. Pile-fermentation is the key process for the formation of the characteristic properties of primary dark tea, during which the microorganism plays an important role. In this study, the changes of major chemical compounds, enzyme activities, microbial diversity, and their correlations were explored during the pile-fermentation process. Our chemical and enzymatic analysis showed that the contents of the major compounds were decreased, while the activities of polyphenol oxidase, cellulase, and pectinase were increased during this process, except peroxidase activity that could not be generated from microbial communities in primary dark tea. The genera Cyberlindnera, Aspergillus, Uwebraunia, and Unclassified Pleosporales of fungus and Klebsiella, Lactobacillus of bacteria were predominant in the early stage of the process, but only Cyberlindnera and Klebsiella were still dominated in the late stage and maintained a relatively constant until the end of the process. The amino acid was identified as the important abiotic factor in shaping the microbial community structure of primary dark tea ecosystem. Network analysis revealed that the microbial taxa were grouped into five modules and seven keystone taxa were identified. Most of the dominant genera were mainly distributed into module III, which indicated that this module was important for the pile-fermentation process of primary dark tea. In addition, bidirectional orthogonal partial least squares (O2PLS) analysis revealed that the fungi made more contributions to the formation of the characteristic properties of primary dark tea than bacteria during the pile-fermentation process. Furthermore, 10 microbial genera including Cyberlindnera, Aspergillus, Eurotium, Uwebraunia, Debaryomyces, Lophiostoma, Peltaster, Klebsiella, Aurantimonas, and Methylobacterium were identified as core functional genera for the pile-fermentation of primary dark tea. This study provides useful information for improving our understanding on the formation mechanism of the characteristic properties of primary dark tea during the pile-fermentation process.

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“…A. wentii is also used as a source of enzymes and organic acids in the fermentation industry (e.g., gluconic acid, malic acid, b-glucosidases, pectinases, amylases) (LeMense et al 1947;Johnson et al 1968;Flannigan 1986;Berka et al 1992;Roehr et al 1992). It is commonly present in koji starters used for fermentation of Asian food (Raper and Fennell 1965;Wood 1977;Lowe 1992;Shurtleff and Aoyagi 2012), however, some so far reported isolates may represent misidentification (Wicklow et al 2007). Yildirim et al (2010) showed that A. wentii is able to efficiently transform and inactivate steroids.…”

Section: Introductionmentioning

confidence: 97%

Aspergillus europaeus sp. nov., a widely distributed soil-borne species related to A. wentii (section Cremei)

et al. 2016

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A new species belonging to Aspergillus section Cremei is described, A. europaeus sp. nov. This species is most closely related to A. wentii, A. dimorphicus, and A. chrysellus and can be distinguished by an unique phenotype (colour of sporulation, production of yellow soluble pigment on MEA, shape of vesicle, ornamentation of conidia), specific spectrum of produced exometabolites and internal transcribed spacers (ITS), b-tubulin and calmodulin gene sequence data. In total, 18 isolates were identified which originated from soil (n = 14), cork (n = 2), indoor air (n = 1) and clinical material (n = 1) in the Czech Republic, Romania, Spain, Portugal, France and Tunisia. All strains were first identified by morphological characters as A. wentii or A. tamarii suggesting that A. europaeus is a common species but it has been overlooked and frequently misidentified. The ex-type strain is CCF 4409 T = CBS 134393 T = IBT 32228 T = NRRL 66252 T .

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Diversity of Aspergillus oryzae genotypes (RFLP) isolated from traditional soy sauce production within Malaysia and Southeast Asia

Cited by 21 publications

References 35 publications

Comparative Chemistry of Aspergillus oryzae (RIB40) and A. flavus (NRRL 3357)

Comparative Chemistry of Aspergillus oryzae (RIB40) and A. flavus (NRRL 3357)

Biochemical Components Associated With Microbial Community Shift During the Pile-Fermentation of Primary Dark Tea

Aspergillus europaeus sp. nov., a widely distributed soil-borne species related to A. wentii (section Cremei)

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