• 한국미생물·생명공학회지
• /
• 제27권5호
• /
• pp.404-409
• /
• 1999

The most favorable nitrogen source for the production of protease by Aspergillus oryzae PF was 2% soybean flour among sodium nitrate, ammonium sulfate, defatted soybean, skim milk, casein, peptone, and yeast extract. The production of protease from A. oryzae PF was higher at the concentration of 2% lactose than at variable concentration of glucose, sucrose, soluble starch, corn starch, potato starch, wheat starch, rice starch, cellulose, and gum arabic. Protease production was affected by the concentration of KH2PO4, Triton X-100, CaCo3, and MgSO4, and it was the highest at the highest at the concentration of 3% KH2PO4, 0.01% Triton X-100, 0.3% CaCO3, and 0.06% MGSO4.

• KSBB Journal
• /
• 제30권1호
• /
• pp.27-32
• /
• 2015

The current investigation was carried out to explore the possibility of submerged fermentation of Saccharina japonica as sole substrate using Aspergillus oryzae. In this study we used 2% S. japonica powder as fermentation media for A. oryzae. Fermentation period was optimized by monitoring the fermented sample at regular intervals for a period of 7 days. Results found that a fermentation period of 5 days was effective with maximum desirable characteristics such as total sugar, total phenolic and flavonoid contents. Under optimum fermentation period, fermented extracts showed enhanced antioxidant activity as determined by different assays such DPPH radical scavenging, ABTS scavenging and phosphomolydenum assay. This study provides the information for the enhancement of bioactive molecules in an eco-friendly manner and also paves way towards the development of wide range of seaweed-based functional foods.

• 한국미생물·생명공학회지
• /
• 제19권2호
• /
• pp.109-115
• /
• 1991

Twenty-five fungal strains producing an extracellular soybean milk clotting enzyme were isolated from 146 soil samples, and identified as 11 species belonging to six genera of Aspergillus oryzae (5 strains), Aspergillus flavus (2 strains), Aspergillus parasiticus (1 strain), Aspergillus tamarii (2 strains), Aspergillus niger (4 strains), Aspergillus fumigatus (2 strains), Mucor hiemalis (2 strains), Wallemia sebi (4 strains), Scopulariopsis condida (1 strain), Fusarium redolens(1 strain) and Verticillum lecanii (1 strain). Among them, Aspergillus oryzae 020 and Aspergillus tamarii 287 showed relatively high soybean milk clotting activity. The coagulabilities of the enzyme from representative strains of those species decreased as the pH of soybean milk increased from 6.0 to 7.0 The optimum temperature for soybean milk clotting enzymes of those strains were 65$^{\circ}C$.

• 한국미생물·생명공학회지
• /
• 제26권5호
• /
• pp.450-455
• /
• 1998

Alkaline protease를 대량생산하는 Aspergillus oryzae를 만들기 위하여 A. oryzae의 alkaline pretense 유전자 alpA를 고발현시키는 plasmid pTAalp를 제조하고 이 plasmid로 A. oryzae M-2-3 균주를 형질전환시켰다. 16개의 형질전환체를 얻어 이들의 protease생산성을 skim milk 분해에 의한 halo 형성능에 의하여 확인하였다. 또한 protease 생산성이 증가한 형질전환체는 pTAalp가 multi-copy로 염색체 안에 integration되어 있음을 Southern blot에 의하여 확인하였고, 이들의 배양액을 polyacrylamide gel전기영동에 의하여 분석한 결과, 형질전환체 No. 14에서는 전체 분비단백질의 80-90%가 alkaline protease 임을 알 수 있었다. 간장원료 분해실험의 결과 No. 14에 의한 원료분해액은 간장 양조용 대조균에 의한 분해액보다 TN이 증가하였으며 원료분해율도 1.4-1.5배로 증가되었다.

• 융합정보논문지
• /
• 제10권3호
• /
• pp.217-226
• /
• 2020

본 연구에서는 노화시작으로 손톱 상태가 나빠지는 중년 여성이 Aspergillus oryzae로 배양한 콩 koji를 섭취하므로 손톱의 건강상태가 얼마나 개선되는지를 알아보았다. 8주 동안 40~60대 여성을 대상으로 대조군은 삶은 비 발효 콩을, 시험군은 Aspergillus oryzae로 발효한 콩 koji를 섭취하도록 하였다. 연구결과 시험군의 손톱표면의 들뜸이나 갈라짐 상태가 개선되고, 수분량은 대조군에 비해 5.1배(p<.01), 수분 손실량은 대조군 감소량보다 1.4(p<.05)배, 손톱두께는 대조군에 비해 1.9(p<.05)배, 표면의 주름상태는 대조군에 비해 약 2.4(p<.01)배 정도 각각 개선됨을 보였다. 따라서 콩 koji 섭취가 손톱건강상태 개선에 영향을 미치는 것으로 나타났으며. 연구를 통하여 콩 koji가 이너뷰티 소재로서 활용이 가능할 것으로 기대한다.

• 한국식품과학회지
• /
• 제25권4호
• /
• pp.366-372
• /
• 1993

본 연구는 미림 제조시 미림의 품질을 높이기 위한 방법의 하나로 세포 원형질체의 융합체 의해 ACPase 활성이 높은 균주를 얻으려고 시도하였다. 돌연변이 방법으로 acid carboxypeptidase(ACPase) 활성이 높은 A. oryzae 9-12와 A. shirousamii IFO 6082-60을 선별하여 사용하였다. A. oryzae 9-12와 A. shirousamii IFO 608260의 원형질체의 형성조건은 chitinase (10mg/ml), cellulase(10mg/ml) 및 zymolase(20T(5mg/ml)등의 효소 혼합용액에서 $30^{\circ}C$에서 4시간 반응시켰을 때 가장 높았으며, pH6.0일 때, 안정제로서는 0.6M KCl 및 무기 염류로서는 0.01M $CaCl_2\;2H_2O$가 가장 높았고, 30% PEG 6,000이 가장 좋았다. 이때의 융합빈도는 0.71%였다. 융합주의 ACPase의 활성은 F-50이 20,800unit/g으로 변이주보다 1.4배 높았다.

• Food Science and Biotechnology
• /
• 제17권1호
• /
• pp.208-211
• /
• 2008

Previously, it has been reported that Aspergillus oryzae can efficiently degrade unpleasant odor components such as butyric acid and 3-methyl butanoic acid from meju, a major ingredient in both Korean soybean paste (doenjang) and soy sauce. In this study, the optimal manufacturing conditions for the production of superior quality Korean soybean paste and soy sauce were determined. Specifically, A. oryzae AJ 100 was utilized to improve the flavor of these products. Mixtures of Korean soybean paste and A. oryzae AJ 100 culture (2 : 1), and of Korean soy sauce and A. oryzae AJ 100 culture (5 : 1), were incubated for 2 weeks at $30^{\circ}C$, and showed improved flavor. Butyric acid and 3-methyl butanoic acid were clearly degraded under these culture conditions.

• 한국미생물·생명공학회지
• /
• 제23권6호
• /
• pp.737-746
• /
• 1995

Through the study of identification of filamentous molds isolated from 12 traditional Nuruk, collected from several regions in Korea, 78 strains of Absidia spp., including Absidia corymbifera, Absidia ramosa, and Absidia sp. of which specific names were not identified, 19 strains of Rhizopus spp. including Rhizopus cohnii, Rhizopus arrhizus, and Rhizopus oryzae, 8 strains of Circinella spp., 1 strain of Actinomucor sp., 49 strains of Aspergillus spp., including Aspergillus oryzae, Aspergillus flavus, Aspergillus flavus var. columnaris, Aspergillus wentii, Aspergillus candidus, Aspergillus fumigatus, Aspergillus niger, and Aspergillus foetidus, 2 strains of Cladospoyium spp. and 2 strains Botryotrichum spp., etc. total 159 kinds of filamentous molds were isolated and identified. There were many differences in numbers and distributions of filamentous molds from each Nuruk according to their collected region. Absidia spp. were most frequently isolated from every Nuruk sample. Aspergillus oryzae, Aspergillus candidus, and Rhizopus cohnii showed even distribution. Penicillium sp. and Mucor sp. were not detected. Actinomucor sp., Aspergillus foetidus, Botryotrichum sp., and Cladosporium spp., which have not been reported by far, were found. Amylase activities, pH stability of amylase, and acid productivity of isolated strains were compared.

• 한국미생물·생명공학회지
• /
• 제29권1호
• /
• pp.12-17
• /
• 2001

Aspergil-lus coreanus NR-15 and Aspergilus oryzae NR-2-5 from traditional Korean Nuruk were selected as parental strains producing starch hydrolysis enzyme. Xll(Arginine-) mutant from A. coreanus NR 15-1 showed high glu-doamylase activity and total acid productivity. Z6(Adenine-) mutant from A. oryzae NR2-5 showed the highest $\alpha$-amylase activity. Therefore, both XII and Z6 mutants were selected and investigated for the optimal conditions of protoplast formation for protoplast fusion. Mixture of equal amount of cellulase and driselase(10mg/ml each) was the most effective as lytic enzymes. The optimal pH and temperature for protoplast formation were 5.0 and $30^{\circ}C$, respectively. The most effective reaction for protoplast formation time was 4 hours. The maximum of protoplst for- mation of Xll mutant and Z6 mutant were $6.54$\times$10^{7}$ protoplasts/ ml and $3.04$\times$10^{ 7}$ protoplasts/ml, and the regen-eration frequencies of the protoplasts were 11.3% and 11.6%, respectively. The size of the protoplasts from X11 and Z6 mutants were 3~6 $\mu\textrm{m}$ and 4~9$\mu\textrm{m}$, respectively.

• 한국미생물·생명공학회지
• /
• 제26권6호
• /
• pp.490-496
• /
• 1998

단백질 식품의 가공에 이용할 수 있는 역가 높은 단백질분해효소를 개발하기 위하여 누룩, 메주, 어류, 젓갈 및 토양 등의 시료 중에서 활성이 높은 단백질분해효소의 생산 균주로 A. oryzae O-1균을 분리 동정하였다. A. oryzae O-1을 UV조사(20W, 15cm, 90초)하여 활성이 높은 단백질분해효소 생산균주, A. oryzae U-1을 선발하였고, 다시 A. oryzae U-1포자를 0.5M EMS용액에 처리 (3$0^{\circ}C$, 6분간)하여 보다 활성이 높은 A. oryzae E-1을 선별하였다 다음에 이 A. oryzae E-1과 A. oryzae O-1의 원형질체 융합체 중 단백질분해효소 생산능이 가장 강한 변이균주 A. oryzae PF를 분리하였다. 각 단계별 생산효소의 활성은 azocasein기질에 대하여 A. oryzae O-1이 0.23 U/$m\ell$, A. oryzae U-1은 3.29 U/$m\ell$, A. oryzae E-l은 8.91 U/$m\ell$, 그리고 최종 변이단계를 거친 A. oryzae PF는 19.0 U/$m\ell$로서 최초의 선별균주 A. oryzae O-1에 비하여 그 활성이 약 82배까지 증가하였다.