Purification and characterisation of an acid protease from the<i>Aspergillus hennebergii</i>HX08 and its potential in traditional fermentation

Huang, Yongguang; Wang, Yuxia; Xu, Yan

doi:10.1002/jib.427

Cited by 19 publications

(7 citation statements)

References 43 publications

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“…However, ammonium sulfate is corrosive and requires monitoring during disposal (Gimenes et al 2019 ). To avoid denaturation, the enzymatic solution needs to be cooled to 4–5 °C during salt precipitation (Abidi et al 2014 ; Huang et al 2017 ). Other precipitation techniques involve addition of organic solvents such as methanol, ethanol, isopropanol, and acetone.…”

Section: Purification Of Proteasesmentioning

confidence: 99%

Microbial proteases: ubiquitous enzymes with innumerable uses

Putatunda²,

et al. 2021

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Proteases are ubiquitous enzymes, having significant physiological roles in both synthesis and degradation. The use of microbial proteases in food fermentation is an age-old process, which is today being successfully employed in other industries with the advent of ‘omics’ era and innovations in genetic and protein engineering approaches. Proteases have found application in industries besides food, like leather, textiles, detergent, waste management, agriculture, animal husbandry, cosmetics, and pharmaceutics. With the rising demands and applications, researchers are exploring various approaches to discover, redesign, or artificially synthesize enzymes with better applicability in the industrial processes. These enzymes offer a sustainable and environmentally safer option, besides possessing economic and commercial value. Various bacterial and fungal proteases are already holding a commercially pivotal role in the industry. The current review summarizes the characteristics and types of proteases, microbial source, their current and prospective applications in various industries, and future challenges. Promoting these biocatalysts will prove significant in betterment of the modern world.

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Section: Purification Of Proteasesmentioning

confidence: 99%

Microbial proteases: ubiquitous enzymes with innumerable uses

Putatunda²,

et al. 2021

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“…During rice shochu fermentation, the production of esters by alcohol acetyl transferase employing acetyl-CoA and higher alcohols as substrates in microorganisms [ 24 ] was more important than the esterification of alcohols and fatty acids [ 25 ]. Consequently, the quantities of acetyl-CoA and higher alcohols as well as the activity of alcohol acetyl transferase [ 26 ] impacted ester production.…”

Section: Resultsmentioning

confidence: 99%

“…Acetaldehyde, acetal, phenylacetaldehyde, and decanal were detected in rice shochu , playing the major role of chemical transformation and oxidation in aldehyde generation. Moreover, 2,3-butanone was detected in A-O rice shochu , which had a greater impact on the aroma of the rice shochu , particularly the body’s softness and warmth [ 24 ].…”

Section: Resultsmentioning

confidence: 99%

Effect of Koji on Flavor Compounds and Sensory Characteristics of Rice Shochu

Yuan

Zhao

et al. 2023

Molecules

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Koji is an important starter for rice shochu brewing and influences the rice shochu quality. Consequently, we studied the impacts of koji on the flavor compounds and sensory characteristics of rice shochu using molds Aspergillus kawachii SICC 3.917 (A-K), Aspergillus oryzae SICC 3.79(A-O), Aspergillus Niger CICC 2372 (A-N), Rhizopus oryzae CICC 40260 (R-O), and the traditional starter Qu (control). The effects of koji on the aroma components, free amino acids (FAAs), and overall sensory aspects of rice shochu were studied. These findings indicated that koji significantly affected the rice shochu’s quality. The content of total FAAs in rice shochu A-K (30.586 ± 0.944 mg/L) and A-O (29.919 ± 0.278 mg/L) was higher than others. The content of flavor compounds revealed that the aroma of rice shochu with various koji varied greatly from the smells of alcohols and esters. Shochu A-O had a higher concentration of aroma compounds and it exhibited a strong aroma and harmonious taste compared with the others. This research using taste compounds, FAAs, flavor intensity, and partial least squares regression (PLSR) showed that shochu A-O appeared to possess the best sensory qualities, with elevated concentrations of alcohols and sweet FAAs and lesser concentrations of sour FAAs. Therefore, the A-O mold is promising for the manufacture of rice shochu with excellent flavor and sensory characteristics.

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“…The presoaked, steamed, and cooled raw materials are mixed with Daqu (fermentation starter) and the mixture is then stacked on piles in an open environment and allowed to ferment naturally. The stacking enhances microbial activities, leading to heat generation and further enrichment of microorganisms that play crucial roles in subsequent alcoholic fermentation steps in the cellar, producing saucy white wine flavor, and precursor substances, etc., ( Huang et al, 2017 ). Thus, stacking fermentation involves a plethora of microorganisms forming complex microbial communities.…”

Section: Introductionmentioning

confidence: 99%

Exploration of microbiome diversity of stacked fermented grains by flow cytometry and cell sorting

et al. 2023

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Sauce-flavor baijiu is one of the twelve flavor types of Chinese distilled fermented product. Microbial composition plays a key role in the stacked fermentation of Baijiu, which uses grains as raw materials and produces flavor compounds, however, the active microbial community and its relationship remain unclear. Here, we investigated the total and active microbial communities of stacked fermented grains of sauce-flavored Baijiu using flow cytometry and high-throughput sequencing technology, respectively. By using traditional high-throughput sequencing technology, a total of 24 bacterial and 14 fungal genera were identified as the core microbiota, the core bacteria were Lactobacillus (0.08–39.05%), Acetobacter (0.25–81.92%), Weissella (0.03–29.61%), etc. The core fungi were Issatchenkia (23.11–98.21%), Monascus (0.02–26.36%), Pichia (0.33–37.56%), etc. In contrast, using flow cytometry combined with high-throughput sequencing, the active dominant bacterial genera after cell sorting were found to be Herbaspirillum, Chitinophaga, Ralstonia, Phenylobacterium, Mucilaginibacter, and Bradyrhizobium, etc., whereas the active dominant fungal genera detected were Aspergillus, Pichia, Exophiala, Candelabrochaete, Italiomyces, and Papiliotrema, etc. These results indicate that although the abundance of Acetobacter, Monascus, and Issatchenkia was high after stacked fermentation, they may have little biological activity. Flow cytometry and cell sorting techniques have been used in the study of beer and wine, but exploring the microbiome in such a complex environment as Chinese baijiu has not been reported. The results also reveal that flow cytometry and cell sorting are convenient methods for rapidly monitoring complex microbial flora and can assist in exploring complex environmental samples.

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Purification and characterisation of an acid protease from theAspergillus hennebergiiHX08 and its potential in traditional fermentation

Cited by 19 publications

References 43 publications

Microbial proteases: ubiquitous enzymes with innumerable uses

Microbial proteases: ubiquitous enzymes with innumerable uses

Effect of Koji on Flavor Compounds and Sensory Characteristics of Rice Shochu

Exploration of microbiome diversity of stacked fermented grains by flow cytometry and cell sorting

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