Effect of temperature on saccharification and oligosaccharide production efficiency in koji amazake

Oguro, Yoshifumi; Nakamura, Ayana; Kurahashi, Atsushi

doi:10.1016/j.jbiosc.2018.10.007

Cited by 29 publications

(31 citation statements)

References 17 publications

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“…The possibility of combining various fermentable substrates and of adding supplementary bioactive compounds to the final product encourages the development of different versions of the same original recipes, according to specific resources, health concerns, and nutritional needs. Such enhancements can be seen, for example, in vitamin A-fortified mahewu [43] or in establishing the suitable temperature for saccharification and oligosaccharide production efficiency in amazake, containing up to 0.5 % ABV [44].…”

Section: An Overview Of Nfcbsmentioning

confidence: 99%

Current Functionality and Potential Improvements of Non-Alcoholic Fermented Cereal Beverages

Ignat

Salanță

Pop

et al. 2020

Foods

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Fermentation continues to be the most common biotechnological tool to be used in cereal-based beverages, as it is relatively simple and economical. Fermented beverages hold a long tradition and have become known for their sensory and health-promoting attributes. Considering the attractive sensory traits and due to increased consumer awareness of the importance of healthy nutrition, the market for functional, natural, and non-alcoholic beverages is steadily increasing all over the world. This paper outlines the current achievements and technological development employed to enhance the qualitative and nutritional status of non-alcoholic fermented cereal beverages (NFCBs). Following an in-depth review of various scientific publications, current production methods are discussed as having the potential to enhance the functional properties of NFCBs and their safety, as a promising approach to help consumers in their efforts to improve their nutrition and health status. Moreover, key aspects concerning production techniques, fermentation methods, and the nutritional value of NFCBs are highlighted, together with their potential health benefits and current consumption trends. Further research efforts are required in the segment of traditional fermented cereal beverages to identify new potentially probiotic microorganisms and starter cultures, novel ingredients as fermentation substrates, and to finally elucidate the contributions of microorganisms and enzymes in the fermentation process.

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Section: An Overview Of Nfcbsmentioning

confidence: 99%

Current Functionality and Potential Improvements of Non-Alcoholic Fermented Cereal Beverages

Ignat

Salanță

Pop

et al. 2020

Foods

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“…Most of the carbohydrates in koji amazake are glucose derived from rice starch, which is broken down by α-amylase and glucoamylase secreted by A. oryzae, as described previously herein. Furthermore, various oligosaccharides, mainly glucooligosaccharides, are produced by the transglycosylation activity of α-glucosidase, including trehalose (Glc(α1-1)Glc), kojibiose (Glc(α1-2)Glc), nigerose (Glc(α1-3)Glc), maltose (Glc(α1-4)Glc), isomaltose (Glc(α1-6)Glc), sophorose (Glc(β1-2)Glc), and gentiobiose (Glc(β1-6)Glc) (disaccharides), as well as maltotriose (Glc(α1-4)Glc(α1-4)Glc), isomaltotriose (Glc(α1-6)Glc(α1-6)Glc), panose (Glc(α1-6)Glc(α1-4)Glc), and raffinose (Gal(α1-6)Glc(β1-2)Fru) (trisaccharides) [6][7][8][9][10]. The oligosaccharide present in the largest amount is isomaltose, which accounts for approximately 2-3% [6].…”

Section: Ingredientsmentioning

confidence: 99%

“…The number of amino acids depends on the amount of rice koji and steamed rice, but the rice polishing rate also has an effect on amino acid content because proteins are unevenly distributed on the surface layer of rice. The vitamin B complex includes thiamine (B1), riboflavin (B2), nicotinic acid (B3), pantothenic acid (B5), pyridoxine (B6), and biotin (B7) in koji amazake [9][10][11][12][13][14][15]. The B vitamins contained in rice bran are removed by polishing; these vitamins are also produced by A. oryzae during the rice-koji making process.…”

Section: Ingredientsmentioning

confidence: 99%

Ingredients, Functionality, and Safety of the Japanese Traditional Sweet Drink Amazake

Kurahashi¹

2021

JoF

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The sweet drink amazake is a fermented food made from Aspergillus oryzae and related koji molds in Japan. There are two types of drinks called amazake, one made from koji (koji amazake) and the other made from sake lees, a by-product of sake (sakekasu amazake). The sweetness of koji amazake is from glucose, derived from starch broken down by A. oryzae amylase. The other, sakekasu amazake, depends on added sugar. The main components are glucose and sucrose, but they also contain more than 300 other ingredients. Koji amazake contains oligosaccharides and ergothioneine, and sakekasu amazake has a resistant protein and α-ethyl glucoside, which are characteristic ingredients of each amazake. However, there are also common ingredients such as glycosylceramide. Functionality is known to include anti-fatigue, bowel movement, skin barrier, and other effects on human health. In particular, the bowel movement-improving effects have been well studied for both amazakes. These functions result from ingesting approximately 100 mL per day, but human clinical trials have clarified that this amount has no effect on blood glucose levels and weight gain. In the future, the identification of substances associated with each function is required.

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“…In the Asian region, filamentous fungal α-amylases have been used traditionally for making fermentation foods because they are suitable for solid-state fermentation (Rahardjo et al, 2005). Especially in Japan, genus Aspergillus, which are called koji molds, have been used as a providers of various secretory enzymes, i.e., lipases, proteases, and amylases, in making traditional fermentation foods, such as sake, shoyu (soy sauce), miso (soy-bean paste), and koji amazake (Sakaguchi et al, 1992;Machida et al, 2008;Kitamoto 2015;Ichishima, 2016;Oguro et al, 2019).…”

Section: Fungal α-Amylasesmentioning

confidence: 99%

Microbial α-Amylases in the Industrial Extremozymes

Putri

Nakagawa

2020

RAS

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Amylase is part of an enzyme group that hydrolyzes starch, and many amylases are commercially used for starch hydrolysis in several industrial processes. For industrial applications of amylases, the reaction conditions for starch hydrolysis also differ depending on each industrial use. There are various microbial amylases that have been isolated and developed, which have suitable enzymatic properties for each application. Especially, some microbial amylases included in "extremozymes" have been widely applied to each industrial process. The purpose of this review is to summarize the classification of amylases and the diversity of microbial α-amylases and their current industrial applications, and we would like to indicate the direction of research in screening and applications for novel types of amylases included in "extremozymes".

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Effect of temperature on saccharification and oligosaccharide production efficiency in koji amazake

Cited by 29 publications

References 17 publications

Current Functionality and Potential Improvements of Non-Alcoholic Fermented Cereal Beverages

Current Functionality and Potential Improvements of Non-Alcoholic Fermented Cereal Beverages

Ingredients, Functionality, and Safety of the Japanese Traditional Sweet Drink Amazake

Microbial α-Amylases in the Industrial Extremozymes

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