• Microbiology and Biotechnology Letters
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• v.27 no.5
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• pp.404-409
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• 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
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• v.30 no.1
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• pp.27-32
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• 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.

• Microbiology and Biotechnology Letters
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• v.19 no.2
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• pp.109-115
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• 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$^{\circ}C$.

• Microbiology and Biotechnology Letters
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• v.26 no.5
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• pp.450-455
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• 1998

Aspergillus oryzae M-2-3 strain (argB$\^$-/) was transformed with pTAalp plasmid which was constructed for expression of the alkaline pretense gene, alpA, and 16 transformants were selected on arginine minus medium. When these transformants were tested for productivity of alkaline proteases using agar plate containing skim milk, the halo was observed around each colony of transformants, but not observed around the host strain in this condition. Southern analysis showed that the pTAalp plasmid having alpA gene was integrated into the chromosome of the host strain. The highest level of alkaline protease production was obtained in the culture filtrate of the transformant No. 14, which was estimated to 80-90% of total secreted proteins, and the enzyme activity was 64-450 times higher than those of host strain and industrial strain. Total nitrogen content and the digestion rate in soybean Koji extracts were also increased to 1.5 times in Aspergillus oryzae transformant No. 14.

• Journal of Convergence for Information Technology
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• v.10 no.3
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• pp.217-226
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• 2020

The study was conducted to investigate the improvement nail health in middle-aged women aged 40~60 years who intake soybean koji by incubating Aspergillus oryzae(황국균), and utilized non-fermented soybeans as a control group and soybean koji as an experiment group for eight weeks. After clinical trials, the lifting and cracking conditions of the nails in the experiment group were improved, The moisture content increased 5.1 times compared to the control group, The water loss was 1.4 times less the reduction to the control group. and nail thickness increased by 1.9 times compared to controls. Wrinkles on the surface improved by about 2.4 times compared to the control group. In conclusion, consumption of this soybean koji of A. oryzae's has been shown to have an impact on improving nail is expected to be used Therefore, I propose this soybean koji of A. oryzae's as an inner beauty for improving nail is in middle-aged women aged 40~60 years.

• Korean Journal of Food Science and Technology
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• v.25 no.4
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• pp.366-372
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• 1993

This study mainly designed to high quality of mirin production by using protopast fusion. In order to enhance the acid carboxypeptidase (ACPase) activity by the method of protoplast fusion. In order to enhance the acid carboxypeptidase (ACPase) activity by the method of protopalst fusion, the mutants, Aspergillus oryzae 9-12 and Aspergillus shirosamii IFO 6082-60 were selected by mutation among various mutants. Protoplast of Aspergillus oryzae 9-12 and Aspergillus shirousamii IFO 6082-60 were formed effectively by incubation of the mixtures of chitinase (10mg/ml), cellulase (10mg/ml) and zymolase 20T (5mg/ml). For protopalst fusion, the mixture of two mutant were fused to effective under the optimum conditions by solutions containing 30% PEG 6,000, 0.01M $CaCl_2\;2H_2O$, 0.6M KCl and 0.05M glycine. Fusion frequency was 0.71% and fusant, F-50 appeared ACPase activity of 20,800 unit/g which has 1.5 times higher than that of each mutants.

• Food Science and Biotechnology
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• v.17 no.1
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• pp.208-211
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• 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.

• Microbiology and Biotechnology Letters
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• v.23 no.6
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• pp.737-746
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• 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.

• Microbiology and Biotechnology Letters
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• v.29 no.1
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• pp.12-17
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• 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.

• Microbiology and Biotechnology Letters
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• v.26 no.6
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• pp.490-496
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• 1998

Aspergillus oryzae producing high proteolytic enzyme was isolated from soybean koji and named tentatively A. oryzae O-1. A. oryzae U-1 was obtained by mutation of A. oryzae O-1 with ultraviolet (UV)-irradiation and produced 14 times higher pretense activity compared with A. oryzae O-1. A. oryzae E-1 was acquired by treatment of A. oryzae U-1 with 0.5 M ethylmethanesulfonate (EMS) for 6 min at 3$0^{\circ}C$ and produced 39 times higher proteolytic activity than A. oryzae O-1. With protoplast fusion between A. oryzae O-1 and A. oryzee E-1 in the presence of polyethylenegylcol (PEG)-CaCl$_2$, proteolytic activity was increased to 82 times compared to A. oryzae O-1, and the fusant was named A. oryzae PF. The activities of the cultures containing proteolytic enzymes produced by the strains were determined to be 0.23 U/$m\ell$ for A. oryzae O-1, 3.29 U/$m\ell$ for A. oryzae U-1, 8.91 U/$m\ell$ for A. oryzae E-1, and 19.0 U/$m\ell$ for A. oryzae PF.