Identification and Characterization of Useful Fungi with α-Amylase Activity from the Korean Traditional <i>Nuruk</i>

Kim, Hye Ryun; Kim, Jae Ho; Bai, Dong Hoon; Ahn, Byung Hak

doi:10.5941/myco.2011.39.4.278

Cited by 27 publications

(24 citation statements)

References 6 publications

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“…4), which suggested that metabolite changes differed depending on the fermentation temperature and production of sugars and amino acids was higher in TN-A than TN-B on 3−20 days. Previous studies have shown that the fungi from the Aspergillus genus, which are amylolytic and proteolytic enzyme producers [11,25], are present in larger amounts in TN-A nuruk than in TN-B nuruk [1]. This study suggests that 36°C might be the appropriate temperature for amylolytic and proteolytic activity during wheat nuruk fermentation.…”

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confidence: 70%

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Effects of Temperature on the Changes of Enzymatic Activities and Metabolite during Wheat nuruk Fermentation

Lee¹,

Baek²,

Kang³

et al. 2015

Microbiology and Biotechnology Letters

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The traditional Korean fermentation agent, called nuruk, is produced by the fermentation of various raw grains (e.g., wheat, barley, millet, rice, soybean, rye, or oats) [6, 13, 20]. Nuruk is generally made by spontaneous fermentation through the natural transfer of fungi (such as Aspergillus sp., Lichtheimia sp., Rhizopus sp., Mucor sp., and yeasts) and bacteria from the environment [10, 19, 20, 29]. These microorganisms produce various amylolytic and proteolytic enzymes that play important roles in starch saccharification and protein digestion. Nuruk plays a significant role in the production of unique flavor and quality of traditional Korean alcoholic beverages during alcoholic fermentation [4, 26, 28]. However, non-saccharogenic or pathogenic microorganisms from rotten grains or contaminated environment may sometimes dominate in nuruk when it is fermented under uncontrolled conditions [16, 17]. Nuruk is usually processed at a moisture content of approximately 26% (w/v) and a temperature of 30−45°C to ensure vigorous growth of microorganisms and generation of starch-degrading enzymes [1, 21, 26]. Fermentation temperature is one of the most important factors that shape the microbial community of nuruk [1] and affect the production of effective hydrolytic enzymes [2]. However, to the best of our knowledge, the effects of temperature on enzymatic activity and metabolite changes during nuruk fermentation have not yet been fully investigated. It has been suggested that hydrolytic enzymes as well as the metabolites produced by these enzymes may be Nuruk is a fermentation agent, which has been used for the production of traditional Korean alcoholic beverages. The objective of this study was to investigate the effects of temperature on nuruk fermentation. One wheat nuruk sample was fermented at 36°C for 30 days (TN-A) and another at 45°C for 10 days followed by 36°C for 20 days (TN-B). The activities of α-amylase, glucoamylase, and acidic protease, as well as metabolite contents were measured. Initially, the enzymatic activities increased rapidly regardless of the fermentation temperature. After 3 days of fermentation, the enzymatic activities were maintained in TN-A, but gradually decreased in TN-B until the end of fermentation process. Metabolite analysis using 1 H-NMR showed that the levels of glucose, glycerol, fructose, mannitol, and lactose initially increased quickly and then decreased in TN-A. However, they initially decreased and then were maintained over the fermentation period in TN-B. The contents of glycine, proline, and serine were higher in TN-A than in TN-B. This study suggests that a constant temperature of approximately 36°C is appropriate for achieving high amylolytic and proteolytic activities in the production of wheat nuruk.

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confidence: 70%

“…Metabolites produced in the nuruk samples during fermentation were measured as previously described [11,12] with some modifications. Briefly, a nuruk sample (1 g) was dissolved in 99.9% deuterium oxide (600 μl, D 2 O) containing 5 mM sodium 2,2-dimethyl-2-silapentane-5-sulfonate (DSS) and incubated at 20°C for 10 min.…”

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confidence: 99%

Effects of Temperature on the Changes of Enzymatic Activities and Metabolite during Wheat nuruk Fermentation

Lee¹,

Baek²,

Kang³

et al. 2015

Microbiology and Biotechnology Letters

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“…However, fungal αamylases preferred due to its cost effectiveness, consistency, ease of process modification and optimization under industrial production (Gupta et al, 2003). In comparison, filamentous fungi have been widely used for the commercial production of amylases, it includes Aspergillus and Rhizopus species because of the thermostablity and excessive quantities of enzyme production (Gupta et al, 2008;Khan and Yadav, 2011;Kim et al, 2011;Irfan et al, 2012). α-Amylases are used for variety of industrial applications including the conversion of starch to sugar syrups (Tonkova, 2006;Prakash and Jaiswal, 2009), production of cyclodextrins for the pharmaceutical industry (Pedersen et al, 1995;Thompson, 1997), simultaneous saccharification (liquefaction) in bioethanol production (Shigechi et al, 2004;Oner, 2006;Chi et al, 2009), desizing in texitle industry (Gupta et al, 2003;Feitkenhauer, 2003;Ahlawat et al, 2009), food and brewing industry (Gavrilescu and Chisti, 2005;Couto and Sanroman, 2006;Ghorai et al, 2009).…”

Section: Introductionmentioning

confidence: 99%

Production and application of α-amylase from Indigenous fungal strain Aspergillus luchuensis bs1

Sadhasivam¹,

Thanaraj²,

Veerichetty³

et al. 2018

MJM

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Aim: The study aimed at isolation, screening, optimization and partial purification of α-amylase and evaluating its desizing efficiency in textile industry. Methodology and results: The AF01 showed the highest α-amylase activity of 128 KU. This isolate was identified as Aspergillus luchuensis strain bs1 using 18S rRNA gene sequencing. The process parameters were screened by employing Plackett-Burman Design (PBD) with seven variables and followed by Box-Behnken Design with three positively influencing factors. The investigation revealed that the maximum α-amylase production (192KU) at medium pH 5.6, starch 3% (w/v) and sodium nitrate 0.5% (w/v). The partial purification of α-amylase was done by acetone precipitation and it resulted in 6.1 fold purification. Partially purified α-amylase recorded optimum activity at pH 5.5, 60 min of contact time, temperature stability at 60 °C and 93% specificity to potato starch. The desized cotton fabric showed 9.5% weight loss, 5 sec of absorbency time and 8 rating in Tegewa analysis. Conclusion, significance and impact of study: The study proposes a novel indigenous fungal strain having ability to produce alpha amylase and an enzyme preparation for desizing sized cotton fabric in minimal concentration.

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“…by Adebiyi et al [55]; Aspergillus oryzae, Aspergillus flavus, Lichteimia sp., and Rhizopus oryzae by Kim et al [56]; Saccharomyces cerevisiae, Aspergillus sp., Mucor sp., and Rhizopus sp by Ominyi et al [57]; and Trichoderma sp by Kausar et al [41].…”

Section: Enzymatic Degradation Of Starchmentioning

confidence: 99%

Lignocellulolytic Activities among Trichoderma Isolates from Lahad Datu, Sabah and Deception Island, Antarctic

Saili¹,

Siddiquee²,

Wong³

et al. 2014

Microb Biochem Technol

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Trichoderma species have the potential for application in composting as biological control agents in controlling disease and increasing yield of production in the agricultural industry. The prevalent soil fungus of Trichoderma produces lignocellulolytic enzymes that assist the degradation of woody lignocellulose materials. The aim of the experimental work was to check the potential of lignocellulolytic Trichoderma fungi for the use of rapid composting of oil palm empty fruit bunches fibers. Fifty-two of Trichoderma isolates from Sabah and seven isolates from Antarctic were examined for in-vitro lignocellulolytic activity by assaying their ability to develop dark brown pigments, yellow halo zone, and clear white zone on tannic acid media (TAM) for lignin; Jensen Media (JM) for cellulose; and modified Melin-Nokrans media (MMNM) for starch. The best six Sabah Trichoderma isolates (5D, 10L2, 10P, 5E, 10X, and 10E2) were found to be potential lignocellulolytic agents based on their diameter of halo zone formed on amended media for further testing of in vitro bioconversion of oil palm empty fruit bunches. The diameters of halo zones were measured for the analysis of their ability in degrading lignin, cellulose, and starch. In contrast, Antarctic Trichoderma isolates consistently exhibited lower lignocellulolytic activities based on their smaller diameter of halo zone formed on TAM, JM, and MMNM. Most of the Trichoderma isolates are found to synthesize polyphenol oxidase, endoglucanases, and are able to hydrolyze starch to glucose in the three different media. Thus, the finding shows the potential of these isolates for use in large-scale composting of oil palm empty fruit bunches.

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Identification and Characterization of Useful Fungi with α-Amylase Activity from the Korean Traditional Nuruk

Cited by 27 publications

References 6 publications

Effects of Temperature on the Changes of Enzymatic Activities and Metabolite during Wheat nuruk Fermentation

Effects of Temperature on the Changes of Enzymatic Activities and Metabolite during Wheat nuruk Fermentation

Production and application of α-amylase from Indigenous fungal strain Aspergillus luchuensis bs1

Lignocellulolytic Activities among Trichoderma Isolates from Lahad Datu, Sabah and Deception Island, Antarctic

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