Journal of Microbiology and Biotechnology

The Korean Society for Microbiology and Biotechnology (한국미생물·생명공학회)
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Metabolite Profiling and Bioactivity of Rice Koji Fermented by Aspergillus Strains

  • Kim, Ah-Jin (Department of Bioscience and Biotechnology, BMIC, Konkuk University) ;
  • Choi, Jung-Nam (Department of Bioscience and Biotechnology, BMIC, Konkuk University) ;
  • Kim, Ji-Young (Department of Bioscience and Biotechnology, BMIC, Konkuk University) ;
  • Kim, Hyang-Yeon (Department of Bioscience and Biotechnology, BMIC, Konkuk University) ;
  • Park, Sait-Byul (Department of Bioscience and Biotechnology, BMIC, Konkuk University) ;
  • Yeo, Soo-Hwan (Fermentation and Food Processing Division, National Academy of Agricultural Science) ;
  • Choi, Ji-Ho (Fermentation and Food Processing Division, National Academy of Agricultural Science) ;
  • Liu, Kwang-Hyeon (College of Pharmacy, Kyungpook National University) ;
  • Lee, Choong-Hwan (Department of Bioscience and Biotechnology, BMIC, Konkuk University)
  • Received : 2011.06.15
  • Accepted : 2011.07.22
  • Published : 2012.01.28
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Abstract

In this study, the metabolite profiles of three Aspergillus strains during rice koji fermentation were compared. In the partial least squares discriminant analysis-based gas chromatography-mass spectrometry data sets, the metabolite patterns of A. oryzae (KCCM 60345) were clearly distinguished from A. kawachii (KCCM 60552) and only marginal differences were observed for A. oryzae (KCCM 60551) fermentation. In the 2 days fermentation samples, the overall metabolite levels of A. oryzae (KCCM 60345) were similar to the A. oryzae (KCCM 60551) levels and lower than the A. kawachii (KCCM 60552) levels. In addition, we identified discriminators that were mainly contributing tyrosinase inhibition (kojic acid) and antioxidant activities (pyranonigrin A) in A. oryzae (KCCM 60345) and A. kawachii (KCCM 60552) inoculated rice koji, respectively. In this study, we demonstrated that the optimal inoculant Aspergillus strains and fermentation time for functional rice koji could be determined through a metabolomics approach with bioactivity correlations.

Keywords

References

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