Simultaneous production of glucoamylase and acid-stable α-amylase using novel submerged culture of Aspergillus kawachii NBRC4308

Shoji, Hiroshi; Sugimoto, Tsuneaki; Hosoi, Kenji; Shibata, Kumiko; Tanabe, Masayuki; Kawatsura, Katsuyuki

doi:10.1263/jbb.103.203

Cited by 25 publications

(21 citation statements)

References 8 publications

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“…The production of starch-hydrolyzing enzymes is reduced in the presence of glucose in koji cultures (Ruijter et al, 1997, Shoji et al, 2007. However, in the present study, the glucose concentration in unripe apple koji mold cultures was not measured.…”

Section: Discussioncontrasting

confidence: 56%

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Increase in the Activity of α-amylase Produced by Aspergillus oryzae in Dried Unripe Apple Pulp Culture on Addition of NaNO3 and MgSO4

Izawa

Kamata

Kuwano

2016

FSTR

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Unripe apples contain large quantities of starch and represent an unused organic resource. Starch hydrolysis in unripe apples may provide an effective method to utilize this resource as a food material. Aspergillus oryzae can be grown using unripe apples. However, the activity level of α-amylase produced by A. oryzae grown in dried unripe apple pulp remains unconfirmed. Therefore, we here examined various culture conditions that might increase this α-amylase activity. Our results suggested that for culturing A. oryzae in dried unripe apple pulp using the shaking culture method, the addition of NaNO 3 and MgSO 4 ·7H 2 O as nitrogen and magnesium and/or sulfur sources, respectively, was essential. Thus, α-amylase production by A. oryzae required high oxygen levels and additional nitrogen and magnesium and/or sulfur sources, both of which occur in low quantities in dried unripe apple pulp.

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Section: Discussioncontrasting

confidence: 56%

“…In general, the enzyme activities of molds are higher in solid culture than in liquid culture and are less affected when the culture conditions are modified (Shoji et al, 2007, Masuda et al, 2009). …”

Section: Discussionmentioning

confidence: 99%

Increase in the Activity of α-amylase Produced by Aspergillus oryzae in Dried Unripe Apple Pulp Culture on Addition of NaNO3 and MgSO4

Izawa

Kamata

Kuwano

2016

FSTR

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show abstract

“…These unripe apples contain large quantities of starch and represent an unused organic resource (Singh et al, 2005). Although the starch in unripe apples is contained within cells that are protected by the cell walls and is difficult to utilize, starch from barley can be saccharified using koji mold, despite complete or partial coverage with the husk (Shoji et al, 2007, Masuda et al, 2009. Thus, starch hydrolysis in unripe apples may provide a new food material and effectively reclaim a resource.…”

Section: Introductionmentioning

confidence: 99%

Storage Conditions and Screening of Koji Molds for Starch Hydrolysis in Dried Unripe Apple Pulp

Izawa

Sato

Fujita

2014

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In this study, we investigated the use of koji molds for starch hydrolysis in unripe apples. During preliminary assessments of storage conditions, starch was completely broken down within 2 weeks at room temperature.However, in dried unripe apple pulp, starch remained after 7 months of storage at room temperature. Furthermore, we examined the abilities of various Aspergillus species to hydrolyze starch in dried unripe apple pulp; A. oryzae showed greater hydrolysis ability than A. awamori or A. awamori var. kawachii. Subsequently, various A. oryzae were inoculated into agar plate medium containing dried unripe apple pulp powder as the only nutritional source. Among the tested koji molds, A. oryzae AOK 139 showed the greatest growth, presumably because of its comparatively high cellulase expression. Because the starch in apples is located within walled cells, we conclude that hydrolysis requires the use of koji molds with high cellulase activity and productivity.

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“…On the other hand, a submerged culture generally yields lower enzyme production than a solid-state culture, although it has a high production efficiency due to easy culture control. However, it has been observed that the submerged culture, with modifications of raw material processing conditions using whole barley as the raw material, resulted in higher enzyme production 13 , and that production of shochu is possible using the submerged culture products 14 . Furthermore, the mechanisms underlying increased enzyme production by the submerged culture were analyzed 11 .…”

Section: Introductionmentioning

confidence: 99%

Classification of Barley Shochu Samples Produced Using Submerged Culture and Solid-state Culture of Koji Mold by Solid-phase Microextraction and Gas Chromatography-Mass Spectrometry

Masuda

Ozaki

Kuriyama

et al. 2010

Journal of the Institute of Brewing

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An easy and fast method of analyzing volatile components contained in shochu, by headspace solid-phase microextraction and gas chromatography-mass spectrometry, was established to determine the difference in the content of the various components of barley shochu produced using a submerged culture of koji mold (submerged-culture shochu) and a solid-state culture of koji mold (solid-culture shochu). The contents of the volatile components between the two types of shochu were compared. The results of the comparison revealed that the content of ethyl lactate, ethyl benzoate, 3-methyl-1-pentanol, diethyl succinate, citronellol, and 2-phenethyl acetate differed between the submerged-culture and the solid-culture shochu samples. In addition, the classification of barley shochu samples, including those on the market, into submerged-culture shochu and solid-culture shochu, was carried out by multivariate analysis using the quantitative values of the above-mentioned six compounds, and distinct discrimination was found possible.

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Simultaneous production of glucoamylase and acid-stable α-amylase using novel submerged culture of Aspergillus kawachii NBRC4308

Cited by 25 publications

References 8 publications

Increase in the Activity of α-amylase Produced by <i>Aspergillus oryzae</i> in Dried Unripe Apple Pulp Culture on Addition of NaNO<sub>3</sub> and MgSO<sub>4</sub>

Increase in the Activity of α-amylase Produced by <i>Aspergillus oryzae</i> in Dried Unripe Apple Pulp Culture on Addition of NaNO<sub>3</sub> and MgSO<sub>4</sub>

Storage Conditions and Screening of Koji Molds for Starch Hydrolysis in Dried Unripe Apple Pulp

Classification of Barley Shochu Samples Produced Using Submerged Culture and Solid-state Culture of Koji Mold by Solid-phase Microextraction and Gas Chromatography-Mass Spectrometry

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