DOCSLIB.ORG

Aspergillus Oryzae in Solid-State and Submerged Fermentations Progress Report on a Multi-Disciplinary Project

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Aspergillus Oryzae in Solid-State and Submerged Fermentations Progress Report on a Multi-Disciplinary Project FEMS Yeast Research 2 (2002) 245^248 www.fems-microbiology.org Aspergillus oryzae in solid-state and submerged fermentations Progress report on a multi-disciplinary project Rob te Biesebeke a;b, George Ruijter a;e, Yovita S.P. Rahardjo a;c, Marisca J. Hoogschagen a;c, Margreet Heerikhuisen b, Ana Levin a;b, Kenneth G.A. van Driel a;d, Maarten A.I. Schutyser a;c, Jan Dijksterhuis a;d, Yang Zhu b, Frans J. Weber a;c, Willem M. de Vos a;e, Kees A.M.J.J. van den Hondel b, Arjen Rinzema a;c, Peter J. Punt a;b;Ã a Wageningen Centre for Food Sciences, P.O. Box 557, 6700 AN Wageningen, The Netherlands b TNO Nutrition and Food Research Institute, P.O. Box 360, Utrechtseweg 48, 3700 AJ Zeist, The Netherlands c Wageningen University, Food and Bioprocess Engineering group, P.O. Box 8129, 6700 EV Wageningen, The Netherlands d ATO B.V., P.O. Box 17, 6700 AA Wageningen, The Netherlands e Wageningen University, Laboratory of Microbiology, Hesselink van Suchtelenweg 4, 6703 CT Wageningen, The Netherlands Received 3 September 2001; received in revised form 1 February 2002; accepted 5 March 2002 First published online 24 April 2002 Abstract We report the progress of a multi-disciplinary research project on solid-state fermentation (SSF) of the filamentous fungus Aspergillus oryzae. The molecular and physiological aspects of the fungus in submerged fermentation (SmF) and SSF are compared and we observe a number of differences correlated with the different growth conditions. First, the aerial hyphae which occur only in SSFs are mainly responsible for oxygen uptake. Second, SSF is characterised by gradients in temperature, water activity and nutrient concentration, and inside the hyphae different polyols are accumulating. Third, pelleted growth in SmF and mycelial growth in SSF show different gene expression and protein secretion patterns. With this approach we aim to expand our knowledge of mechanisms of fungal growth on solid substrates and to exploit the biotechnological applications. ß 2002 Federation of European Microbiological Societies. Published by Elsevier Science B.V. All rights reserved. Keywords: Solid state; Submerged fermentation; Morphology; Polyol; Amylase; Protease; Genome-wide expression analysis; Aspergillus oryzae 1. Introduction fungus is confronted with gradients in concentration of substrates and enzymes, the presence of a substrate^air Solid-state fermentations (SSFs) are applied in many interface, and gradients in water content and temperature traditional food fermentation processes and o¡er possibil- [3]. Water is frequently a limiting factor for fungal growth ities for improved production of novel as well as existing in SSF and heat removal is one of the major problems in food products and ingredients [1]. In recent developments, large-scale SSF. These problems do not occur with SmF of the organisms are used in SSF to produce high yields of fungi. In SmF, water is abundantly present and gradients pure enzymes which are much more e⁄ciently produced in temperature, oxygen concentration and nutrients are than in submerged fermentations (SmF) [2]. small or absent. Fungi play a key role in SSF, for their hyphal develop- The focus of SSF research has been primarily on pro- ment allows them to e¡ectively colonise and penetrate the cess and fermenter design where the organism involved is solid substrate [1]. As a consequence of hyphal growth the regarded as a black box [4]. The molecular mechanisms underlying the behaviour of fungi in SSF have not been described in detail. Aspergillus oryzae is an obligate aero- * Corresponding author. Tel.: +31 (30) 6944-496; bic ¢lamentous fungus frequently used in SSF processes. Fax: +31 (30) 6944-466. We have initiated a multi-disciplinary study on molecular E-mail address: [email protected] (P.J. Punt). mechanisms of A. oryzae SSF on wheat kernels to under- 1567-1356 / 02 / $22.00 ß 2002 Federation of European Microbiological Societies. Published by Elsevier Science B.V. All rights reserved. PII: S1567-1356(02)00092-2 FEMSYR 1477 5-6-02 246 R. te Biesebeke et al. / FEMS Yeast Research 2 (2002) 245^248 will be more pronounced than in fermentations with fungi that produce little aerial mycelium, such as C. minitans. Fig. 1. Conceptual representation of ¢lamentous fungal growth on a sol- 3. Substrate hydrolysis and product formation id substrate. The bold numbers correspond to the four layers indicated in the text. Upon penetration of the wheat kernel the fungal hyphae will ¢rst come across a variety of polysaccharides in the kernel coat. The core of the kernel consists largely of stand the di¡erences observed between SSF and SmF and starch and hydrolysis by fungal amylases results in release to improve the application of fungi in biotechnological of glucose, which is used as the main carbon and energy processes. In this letter we report our progress with SSF- source. Accumulation of malto-oligosaccharides is investi- grown A. oryzae considering morphology, basic metabo- gated to address the question whether these compounds lism and gene expression. play a role in induction of amylases. Currently, it is be- lieved that growth in the substrate particle is limited by availability of oxygen [11] and that amylase activity is 2. Fungal growth on a solid substrate su⁄ciently high to hydrolyse starch at a higher rate than the rate of utilisation by the fungus. Our data using Wheat kernels are an excellent substrate for use in A. oryzae growing on wheat dough are in agreement mixed solid-state bioreactors [5]. A drawback of using with this, although glucose accumulation in the substrate such a complex substrate is that its composition may varied strongly with culture conditions. For example, the vary and its pre-treatment may a¡ect the fermentation. glucose content of wheat dough with an initial water con- An important goal of pre-treatment is to give the grain tent of 1 kg per kg dry matter increased from an initial 2 g an increased water content [5]. In most wheat types di¡er- kg31 substrate to 2.7 g kg31 substrate after 48 h of culti- ence in respiration could be explained by di¡erence in vation. On the other hand, in dough with 0.7 kg water per water binding inside the kernel [6], and for some grain kg dry matter, glucose increased from 2.3 to 16 g per kg types the pre-treatment may a¡ect water availability, substrate in 48 h, which may be related to slower growth which warrants further studies. and/or higher amylase induction (see later). Temperature control is one of the main problems in In the SSF process, A. oryzae encounters nutrient gra- large-scale SSF [4,5,7], so it is important to know how dients. Oxygen is mainly or only available at the outside of temperature a¡ects the fungus. The heat production of the kernel, whereas carbon substrates are present only in- the fungus is proportional to its respiration rate [4]. There- side the kernel. Since aerial hyphae are not in direct con- fore we measured the respiration rate of A. oryzae grown tact with the substrate, they should be provided with a on wheat kernels at di¡erent temperatures. Based on this it carbon and energy source by transport of one or more is clear that the respiration has a temperature optimum carbon compounds through the hyphae. Mannitol is between 30 and 35‡C. The oxygen uptake rate (OUR) is found at a very high concentration in mycelium growing a re£ection of metabolic activity and is also related to heat on wheat kernels (Fig. 3) and would be a good candidate. production. A better understanding of oxygen consump- tion in fungal SSF might be useful to deal with heat re- moval problems encountered in SSF. In a conceptual model, we distinguish four layers in the mycelium (Fig. 1). Fig. 2 illustrates A. oryzae growing out of a wheat kernel, showing both mycelium on the surface of the ker- nel as well as abundant aerial mycelium. For Rhizopus oligosporus and Coniothyrium minitans, we found that the OUR during SSF is limited by di¡usion of oxygen in the layer of densely packed fungal hyphae [8,9]. For A. oryzae, however, we found that the aerial hyphae con- tribute up to 75% to the OUR. This was demonstrated by suppressing their formation by covering colonies of A. oryzae with a gas-permeable polycarbonate membrane [10]. Measurements with micro-electrodes in the layer of aerial hyphae (1 in Fig. 1) showed no decrease in oxygen Fig. 2. A. oryzae growing out of a wheat kernel. The picture was taken concentration, i.e. no di¡usion limitation. From these re- after 24 h of incubation with a low-temperature scanning electron mi- sults it can be concluded that cooling problems in SSF crograph at 20U ampli¢cation. The bar at the bottom represents 1 mm with A. oryzae or other aerial mycelium-producing fungi in length. FEMSYR 1477 5-6-02 R. te Biesebeke et al. / FEMS Yeast Research 2 (2002) 245^248 247 Polyhydroxy compounds (polyols), such as glycerol, man- quence analysis after isolation of protein bands from nitol, erythritol and arabitol, can be accumulated in ¢la- SDS^PAGE gels. A 50-kDa protein from both the SmF mentous fungi to a high concentration. The composition and SSF SDS^PAGE gel was identi¢ed as K-amylase. of the polyol pool is dependent on the growth condition Three SSF-speci¢c proteins of 35, 28 and 20 kDa were (e.g. in [12]) and polyols therefore apparently play a role in isolated from the SSF SDS^PAGE gel and the 28-kDa the adaptation to the environmental conditions.
Load more

Recommended publications
  • FERMENTED SOY FOODS and SAUCE 359 ^'-Naphthol May Be Added As Preserva- the Isoelectric Point of the Protein in Tive, but That Is Not Neeessary If the Sah the Meal
    Fermented Soy Foods and solid or semisolid. They are made by fermenting the soybean curd. Soybean cheeses are unlike American and Euro- pean cheeses in flavor and appearance; Sauce it is too bad that the name cheese has been applied to them. Some of the soy- bean cheeses have a flavor resembling Lewis B. Lockwood^ soy sauce. Others are quite different. Allan K. Smith Many are too salty for the American taste. The Chinese made soy sauce in an- Soybeans, in the form of soy sauce cient times as a household industry. and soybean cheese, paste, sprouts, Descriptions of the process are found in milk, and curd, have been an impor- books written more than 1,500 years tant source of protein in the diet of the ago. It has remained largely a family Chinese and Japanese for centuries. In art; even now^ some manufacturers Asia the whole bean is not ordinarily point wdth pride to the fact that their eaten. The people favor mostly fer- factories have been operated as family mented soy products or other modifi- enterprises for five centuries. cations—sprouts, curd, or milk—in Soy sauce is manufactured by two which the characteristic flavor and basic processes. One involves a fermen- shape of the beans are lost. Only soy tation technique and the other a chem- sauce and monosodium glutamate have ical method. A third procedure, which found much favor in Western countries. is thought to have some advantages, is Asiatic people live largely on a vege- a combination of the two. The third table diet.
    [Show full text]
  • Final Screening Assessment for Aspergillus Oryzae ATCC 11866
    Final Screening Assessment for Aspergillus oryzae ATCC 11866 Environment Canada Health Canada January 2017 Final Screening Assessment Aspergillus oryzae ATCC 11866 ii Final Screening Assessment Aspergillus oryzae ATCC 11866 Cat. No.: En14-267 ISBN 2017E-PDF 978-0-660-07392-7 Information contained in this publication or product may be reproduced, in part or in whole, and by any means, for personal or public non-commercial purposes, without charge or further permission, unless otherwise specified. You are asked to: Exercise due diligence in ensuring the accuracy of the materials reproduced; Indicate both the complete title of the materials reproduced, as well as the author organization; and Indicate that the reproduction is a copy of an official work that is published by the Government of Canada and that the reproduction has not been produced in affiliation with or with the endorsement of the Government of Canada. Commercial reproduction and distribution is prohibited except with written permission from the author. For more information, please contact Environment and Climate Change Canada’s Inquiry Centre at 1-800-668-6767 (in Canada only) or 819-997-2800 or email to [email protected]. © Her Majesty the Queen in Right of Canada, represented by the Minister of the Environment, 2017. Aussi disponible en français iii Final Screening Assessment Aspergillus oryzae ATCC 11866 Synopsis Pursuant to paragraph 74(b) of the Canadian Environmental Protection Act, 1999 (CEPA), the Minister of the Environment and the Minister of Health have conducted a screening assessment on A. oryzae strain ATCC 11866. A. oryzae ATCC 11866 is a fungus that is a member of the Aspergillus flavus group and has characteristics in common with two members of that group, A.
    [Show full text]
  • Effect of Different Combinations of Soybean and Wheat Bran on Enzyme Production from Aspergillus Oryzae S
    View metadata, citation and similar papers at core.ac.uk brought to you by CORE provided by Elsevier - Publisher Connector Available online at www.sciencedirect.com APCBEE Procedia 2 ( 2012 ) 68 – 72 ICBFS 2012: April 7-8, 2012, Bangkok, Thailand Effect of Different Combinations of Soybean and Wheat Bran on Enzyme Production from Aspergillus oryzae S. Chuenjit Chancharoonponga, Pao-Chuan Hsiehb, Shyang-Chwen Sheub*a aDepartment of Tropical Agriculture and International Cooperation, National Pingtung University of Science and Technology, Pingtung 91201, Taiwan bDepartment of Food Science, National Pingtung University of Science and Technology, Pingtung 91201, Taiwan Abstract To investigate the enzyme production from Aspergillus oryzae S. NPUST-FS-206-A1, different combinations of soybean and wheat bran (40%:60%, 50%:50%, and 60%:40% w/w) in koji were used as substrates in soybean koji fermentation. During cultivation period, pH change of various samples was similar. However, moisture content of koji obviously decreased. Koji with high content of soybean conducted high protease activity. After 48 h of cultivation, koji containing 60% soybean showed the highest neutral protease activity of 84.38 U/g dry weight. Sample with high amount of wheat bran presented high amylase activity of 731.53 U/g dry weight. Reducing sugar content of koji was related to amylase activity. Moreover, different inoculum sizes of A. oryzae S. spore had no effect on the enzyme production. ©© 20122012 Published Published by by Elsevier Elsevier B.V. B.V. Selection Selection and/or and/or peer pe reviewer review under under responsibility responsibility of Asia-Pacifi of Asia-Pacific c Chemical,Chemical, Biological Biological & & Environmental Environmental Engineering Engineering Society SocietyOpen access under CC BY-NC-ND license.
    [Show full text]
  • Mycotoxicological Studies of an Aspergillus Oryzae Strain
    Vol. 4(3), pp. 26-32, May, 2013 DOI: 10.5897/JYFR13.0111 ISSN 2141-2413 ©2013 AcademicJournals Journal of Yeast and Fungal Research http://www.academicjournals.org/JYFR Full Length Research Paper Mycotoxicological studies of an Aspergillus oryzae strain A. Sosa 1, E. Kobashigawa 2, J. Galindo 1, R. Bocourt 1, C. H. Corassin 2 and C. A. F. Oliveira 2* 1Instituto de Ciencia Animal, Apartado Postal 24, San José de las Lajas, La Habana, Cuba. 2 Departamento de Engenharia de Alimentos, Faculdade de Zootecnia e Engenharia de Alimentos, Universidade de São Paulo. Accepted April 16, 2013 The safety of Aspergillus oryzae used in industrial fermentations of food-grade products has long been recognized. However, production of fungal toxic secondary metabolites is strain-specific and environment-dependent. For these reasons, the present study aimed to conduct a mycotoxicological study of the strain H/6.28.1 of A. oryzae (from the collection of the Cuban Institute of Sugar Cane Derivatives Research), intended for use as microbial feed additive for ruminants. Analysis of mycotoxins in fungal culture extracts was carried out by thin layer chromatography and high- performance liquid chromatography. Results show that the strain under study does not produce detectable levels of aflatoxins B 1, B 2, G 1, G2 and "ochratoxin". Cyclopiazonic acid was detected at level of 14.47 µg·ml -1, which has negligible toxicology significance for animal health. It is concluded that the A. oryzae evaluated could be used as a feed additive for ruminants. Key words: Aflatoxins, ochratoxin A, cyclopiazonic acid, A. oryzae , feed additive.
    [Show full text]
  • Aspergillus Oryzae) As a Modern Biotechnological Tool Ghoson M
    Daba et al. Bioresour. Bioprocess. (2021) 8:52 https://doi.org/10.1186/s40643-021-00408-z REVIEW Open Access The ancient koji mold (Aspergillus oryzae) as a modern biotechnological tool Ghoson M. Daba* , Faten A. Mostafa* and Waill A. Elkhateeb Abstract Aspergillus oryzae (A. oryzae) is a flamentous micro-fungus that is used from centuries in fermentation of diferent foods in many countries all over the world. This valuable fungus is also a rich source of many bioactive secondary metabolites. Moreover, A. oryzae has a prestigious secretory system that allows it to secrete high concentrations of proteins into its culturing medium, which support its use as biotechnological tool in veterinary, food, pharmaceutical, and industrial felds. This review aims to highlight the signifcance of this valuable fungus in food industry, showing its generosity in production of nutritional and bioactive metabolites that enrich food fermented by it. Also, using A. oryzae as a biotechnological tool in the feld of enzymes production was described. Furthermore, domestication, functional genomics, and contributions of A. oryzae in functional production of human pharmaceutical proteins were presented. Finally, future prospects in order to get more benefts from A. oryzae were discussed. Keywords: Aspergillus oryzae, Food industry, Enzymes, Secondary metabolites, Functional genomics Introduction mold used for koji fermentation (Gomi 2019). A. oryzae Aspergillus oryzae (A. oryzae) is a multicellular fungus has been regarded as safe (GRAS) by the FDA, and this that is considered as one of the most important species mold safety has been approved also by the WHO (He used as biotechnological tool in many countries all over et al.
    [Show full text]
  • Traditional Fermented Food and Beverages for Improved Livelihoods Traditional the Diversification Booklets Are Not Intended to Be Technical ‘How to Do It’ Guidelines
    ISSN 1810-0775 Traditional ferme nted food and beve rages for imp roved livelihoods )$2'LYHUVLÀFDWLRQERRNOHW Diversification booklet number 21 al fe Tradition rmented be food and verages for improved livelihoods Elaine Marshall and Danilo Mejia Rural Infrastructure and Agro-Industries Division Food and Agriculture Organization of the United Nations Rome 2011 The designations employed and the presentation of material in this information product do not imply the expression of any opinion whatsoever on the part of the Food and Agriculture Organization of the United Nations (FAO) concerning the legal or development status of any country, territory, city or area or of its authorities, or concerning the delimitation of its frontiers or boundaries. The mention of specific companies or products of manufacturers, whether or not these have been patented, does not imply that these have been endorsed or recommended by FAO in preference to others of a similar nature that are not mentioned. The views expressed in this information product are those of the author(s) and do not necessarily reflect the views of FAO. ISBN 978-92-5-107074-1 All rights reserved. FAO encourages reproduction and dissemination of material in this information product. Non-commercial uses will be authorized free of charge, upon request. Reproduction for resale or other commercial purposes, including educational purposes, may incur fees. Applications for permission to reproduce or disseminate FAO copyright materials, and all queries concerning rights and licences, should be addressed by e-mail to [email protected] or to the Chief, Publishing Policy and Support Branch, Office of Knowledge Exchange, Research and Extension, FAO, Viale delle Terme di Caracalla, 00153 Rome, Italy.
    [Show full text]
  • The Production of Fungal Mannanase, Cellulase and Xylanase Using Palm Kernel Meal As a Substrate
    Walailak J Sci & Tech 2007; 4(1): 67-82. The Production of Fungal Mannanase, Cellulase and Xylanase Using Palm Kernel Meal as a Substrate Nisa SAE-LEE Department of Biotechnology, School of Agricultural Technology, Walailak University, Nakhon Si Thammarat 80161, Thailand ABSTRACT Extracellular enzymes including mannanase, cellulase and xylanase from Aspergillus wentii TISTR 3075, Aspergillus niger, Aspergillus oryzae, Trichoderma reesei TISTR 3080 and Penicillium sp. were investigated. The enzymes were produced in solid-state fermentation using palm kernel meal (PKM) as a substrate. All fungal strains produced mainly mannanase. A maximum activity of 24.9 U/g koji was observed in A. wentii TISTR 3075 with a specific activity of 1.5 U/mg protein. During PKM fermentation, there was also found low concomitantly of cellulase and xylanase activities with high mannanase activity in all strains. The degradation of non-starch polysaccharides (NSPs) in PKM by these fungal strains was indicated by the increased mannanase, cellulase and xylanase activities which correlated with the increase in reducing sugar content and pH profiles during PKM fermentation. PKM was shown to be more suitable for production of mannanase than cellulase and xylanase for all strains because of the high content of mannan as an inducer in PKM. Increases in enzyme yield might be obtained by optimizing the culture conditions. Keywords: Mannanases, cellulases, xylanases, palm kernel meal, solid-state fermentation, Aspergillus spp., Trichoderma sp., Penicillium sp. 68 N SAE-LEE INTRODUCTION Solid state fermentation (SSF) has usually been exploited for the production of value-added agro-industrial residues such as soybean meal, canola meal, wheat bran, cellulosic pulp, corncobs.
    [Show full text]
  • Functional Genomics of Aspergillus Oryzae: Strategies and Progress
    Review Functional Genomics of Aspergillus oryzae: Strategies and Progress Bin He, Yayi Tu, Chunmiao Jiang, Zhe Zhang, Yongkai Li and Bin Zeng * Jiangxi Key Laboratory of Bioprocess Engineering and Co-Innovation Center for In-vitro Diagnostic Reagents and Devices of Jiangxi Province, College of Life Sciences, Jiangxi Science & Technology Normal University, Nanchang 330013, China; [email protected] (B.H.); [email protected] (Y.T.); [email protected] (C.J.); [email protected] (Z.Z.); [email protected] (Y.L.) * Correspondence: [email protected]; Tel.: +86-791-8853-9361 Received: 27 February 2019; Accepted: 6 April 2019; Published: 10 April 2019 Abstract: Aspergillus oryzae has been used for the production of traditional fermentation and has promising potential to produce primary and secondary metabolites. Due to the tough cell walls and high drug resistance of A. oryzae, functional genomic characterization studies are relatively limited. The exploitation of selection markers and genetic transformation methods are critical for improving A. oryzae fermentative strains. In this review, we describe the genome sequencing of various A. oryzae strains. Recently developed selection markers and transformation strategies are also described in detail, and the advantages and disadvantages of transformation methods are presented. Lastly, we introduce the recent progress on highlighted topics in A. oryzae functional genomics including conidiation, protein secretion and expression, and secondary metabolites, which will be beneficial for improving the application of A. oryzae to industrial production. Keywords: Aspergillus oryzae; functional genomics; selection markers; transformation strategies 1. Introduction Aspergillus oryzae (A. oryzae) has been used for the production of traditional fermentation such as soy sauce, miso, and douchi for more than ten centuries.
    [Show full text]
  • Reconstitution of Polyketide-Derived Meroterpenoid Biosynthetic Pathway in Aspergillus Oryzae
    Journal of Fungi Review Reconstitution of Polyketide-Derived Meroterpenoid Biosynthetic Pathway in Aspergillus oryzae Takayoshi Awakawa 1,2,* and Ikuro Abe 1,2,* 1 Laboratory of Natural Products Chemistry, Graduate School of Pharmaceutical Sciences, The University of Tokyo, Bunkyo-ku, Tokyo 113-0033, Japan 2 Collaborative Research Institute for Innovative Microbiology, The University of Tokyo, Yayoi 1-1-1, Bunkyo-ku, Tokyo 113-8657, Japan * Correspondence: [email protected] (T.A.); [email protected] (I.A.) Abstract: The heterologous gene expression system with Aspergillus oryzae as the host is an effective method to investigate fungal secondary metabolite biosynthetic pathways for reconstruction to produce un-natural molecules due to its high productivity and genetic tractability. In this review, we focus on biosynthetic studies of fungal polyketide-derived meroterpenoids, a group of bioactive natural products, by means of the A. oryzae heterologous expression system. The heterologous expression methods and the biosynthetic reactions are described in detail for future prospects to create un-natural molecules via biosynthetic re-design. Keywords: Aspergillus oryzae; heterologous expression; secondary metabolites; meroterpenoid Citation: Awakawa, T.; Abe, I. Reconstitution of Polyketide-Derived 1. Introduction Meroterpenoid Biosynthetic Pathway Aspergillus oryzae is a fungus that has been utilized for over 2000 years in the Japanese in Aspergillus oryzae. J. Fungi 2021, 7, fermentation industry to yield sake, miso, and soy sauce, and for industrial enzyme pro- 486. https://doi.org/10.3390/jof duction. A. oryzae is an important heterologous expression host for biosynthetic genes from 7060486 Aspergillus species that produce numerous secondary metabolites, such as mycotoxins, aflatoxin, medicinal compounds, lovastatin, and pigments such as emodin [1–3], as well Academic Editors: as other secondary metabolite-producing fungi.
    [Show full text]
  • Aspergillus Oryzae S
    International Journal of Bioscience, Biochemistry and Bioinformatics, Vol. 2, No. 4, July 2012 Production of Enzyme and Growth of Aspergillus oryzae S. on Soybean Koji Chuenjit Chancharoonpong, Pao-Chuan Hsieh, and Shyang-Chwen Sheu production [5]. Abstract—Soybean koji is an important ingredient for In traditional fermentation, solid-state fermentation (SSF) traditional fermented food in South-East Asia and East Asia. It is suitable for fungi growth because of its low moisture provides large amount of enzyme from koji mold, Aspergillus content and permitting of the penetration of fungi oryzae S., to digest nutrients in substrates. This study aimed at production of certain enzymes in soybean koji and potential to mycelium through the solid substrates. Fungal mycelium be applied for accelerating fish sauce fermentation. Koji can penetrate into the solid substrate as 4 layers of mycelium containing 60% soybean was used as substrate to investigate the penetration. The first layer is areal hyphae, followed by enzyme production by A. oryzae S. The growth of this mold was aerobic wet hyphae and anaerobic wet hyphae, the last layer enumerated by potato dextrose agar. The mycelium is penetrative hyphae [6]. Low humidity in a solid-state development of A. oryzae S. was observed by scanning electron microscope. During koji production, pH of soybean koji fermentation makes microorganisms more capable of increased from 6.32 to 6.07. It was caused by extracellular producing certain enzymes and metabolites which usually proteins production. The highest neutral protease, alkaline will not be produced in a submerge fermentation [6], [7]. protease and amylase activities were 84.38, 41.35 and 200 unit/g As same as traditional soy sauce production, protease and of dry weight, respectively.
    [Show full text]
  • First Record of Aspergillus Oryzae As an Entomopathogenic Fungus Against the Poultry Red Mite Dermanyssus Gallinae T
    Veterinary Parasitology 271 (2019) 57–63 Contents lists available at ScienceDirect Veterinary Parasitology journal homepage: www.elsevier.com/locate/vetpar Research paper First record of Aspergillus oryzae as an entomopathogenic fungus against the poultry red mite Dermanyssus gallinae T Chuanwen Wang, Yu Huang, Jiayi Zhao, Yuyun Ma, Xiaolin Xu, Qiang Wan, Hao Li, He Yu, ⁎ Baoliang Pan College of Veterinary Medicine, China Agricultural University, Beijing 100193, China ARTICLE INFO ABSTRACT Keywords: The poultry red mite, Dermanyssus gallinae, is a blood-feeding ectoparasite that affects egg-laying hens world- Dermanyssus gallinae wide. Strategies to control this parasite have focused in the use of entomopathogenic fungi, such as Metarhizium Poultry red mite anisopliae. However, only a few studies have evaluated the use of Aspergillus oryzae to control D. gallinae and Entomopathogenic fungus none of them have employed native strains. In the work presented here, a novel entomopathogenic fungus was Aspergillus oryzae isolated from a dead D. gallinae. The results of phylogenetic analysis showed 100% similarity between the iso- Biological control lated strain and those of two species, A. oryzae and Aspergillus flavus, and 99.82% similarity with A. parviscler- otigenus, which were in the same branch of the Flavi section of the genus Aspergillus. This entomopathogenic fungus was a non-aflatoxin B1 producer, as shown by the presence of aflatoxin B1 in the conidial infection suspension. Morphological features of fungus in comparison with A. oryzae and A. flavus indicated that the isolated strain belonged to A. oryzae, and was named Aspergillus sp. Dg-1. The pathogenicity of Aspergillus sp. Dg- 1onD. gallinae at different life stages was then assessed under laboratory conditions.
    [Show full text]
  • Physiochemical Quality and Sensory Characteristics of Koji Made with Soybean, Rice, and Wheat for Commercial Doenjang Production
    foods Article Physiochemical Quality and Sensory Characteristics of koji Made with Soybean, Rice, and Wheat for Commercial doenjang Production Hyun Hee Hong and Mina K. Kim * Department of Food Science and Human Nutrition, and Fermented Food Research Center, Jeonbuk National University, 567 Baekjedaero, Deokjin-gu, Jeonju-si, Jeonbuk 54896, Korea; [email protected] * Correspondence: [email protected]; Tel.: +82-63-270-3879 Received: 9 June 2020; Accepted: 22 July 2020; Published: 23 July 2020 Abstract: The purpose of this study was to compare the physiochemical quality characteristics and sensory profiles of three types of koji: soybean, rice, and wheat koji. Koji is made by inoculating Aspergillus oryzae following the standard method of manufacturing. The physiochemical characteristic and sensory profiles were performed after fermenting samples of koji for a 72 h period. The physiochemical quality characteristics that were tested include pH, moisture content, color, acidity, TA, amino-type nitrogen content, reducing- and total-sugar content, and alcohol content; the enzymatic activities that were tested include amylase (α- and β-) and protease (neutral and acidic) activities. A descriptive sensory analysis was conducted on three types of koji with a highly trained sensory panel (n = 7) using the SpectrumTM Method. Differences in physiochemical and sensory profiles were observed on three koji samples (p < 0.05). Soybean koji had higher values in acid and TA, while rice koji had the highest values in reducing and total sugar, at 90.3 mg/g and 107.5 mg/g respectively. Wheat koji had the lowest values in protease activities. The flavor profile of soybean koji was characterized by bean sprout, cracker, and cheonggukjang aromatics; that of rice koji was characterized by overripe banana, solvent, syrup, and parboiled rice aromatics; and that of wheat koji was characterized by woody and roasted aromatics.
    [Show full text]