Proteinase and glycoside hydrolase production is enhanced in solid-state fermentation by manipulating the carbon and nitrogen fluxes in Aspergillus oryzae

Zhao, Guozhong; Ding, Lili; Pan, Zhihui; Kong, De-Hua; Hadiatullah, Hadiatullah; Fan, Zhen‐Chuan

doi:10.1016/j.foodchem.2018.07.199

Cited by 44 publications

(22 citation statements)

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“…Numerous researchers have reported microbial protease production using SmF and SSF (Ida et al 2017 ; Limkar et al 2019 ; Zhao et al 2019 ; Osmolovskiy et al 2021 ; Matkawala et al 2021 ). Sandhya et al ( 2005 ) and da Silva et al ( 2013 ) conducted a comparative study between SmF and SSF using A. oryzae and A. fumigatus .…”

Section: Microbial Protease Production Technologymentioning

confidence: 99%

Microbial proteases: ubiquitous enzymes with innumerable uses

Solanki

Putatunda²,

Bhatia

et al. 2021

3 Biotech

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Proteases are ubiquitous enzymes, having significant physiological roles in both synthesis and degradation. The use of microbial proteases in food fermentation is an age-old process, which is today being successfully employed in other industries with the advent of ‘omics’ era and innovations in genetic and protein engineering approaches. Proteases have found application in industries besides food, like leather, textiles, detergent, waste management, agriculture, animal husbandry, cosmetics, and pharmaceutics. With the rising demands and applications, researchers are exploring various approaches to discover, redesign, or artificially synthesize enzymes with better applicability in the industrial processes. These enzymes offer a sustainable and environmentally safer option, besides possessing economic and commercial value. Various bacterial and fungal proteases are already holding a commercially pivotal role in the industry. The current review summarizes the characteristics and types of proteases, microbial source, their current and prospective applications in various industries, and future challenges. Promoting these biocatalysts will prove significant in betterment of the modern world.

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Section: Microbial Protease Production Technologymentioning

confidence: 99%

Microbial proteases: ubiquitous enzymes with innumerable uses

Solanki

Putatunda²,

Bhatia

et al. 2021

3 Biotech

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“…The genomic comparison and transcriptomic analysis revealed that the extracellular hydrolase genes were highly induced during solid-state cultivation in A. oryzae (Machida et al, 2008). Studies have shown that some proteinases and glycoside hydrolases have higher production level in solid-state fermentation than in submerged fermentation by A. oryzae (Zhao et al, 2019;Melnichuk et al, 2020). In addition, a glucoamylase gene glaB expressed exclusively in solid-state culture, therefore, as mentioned above, its promoter has been used for the production of recombinant proteins in solid-state fermentation of A. oryzae (Hata et al, 1998;Ishida et al, 2006).…”

Section: Applications Of Other Biotechnological Research Methodsmentioning

confidence: 99%

Advances in Genetic Engineering Technology and Its Application in the Industrial Fungus Aspergillus oryzae

Jin

Wang

et al. 2021

Front. Microbiol.

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The filamentous fungus Aspergillus oryzae is an important strain in the traditional fermentation and food processing industries and is often used in the production of soy sauce, soybean paste, and liquor-making. In addition, A. oryzae has a strong capacity to secrete large amounts of hydrolytic enzymes; therefore, it has also been used in the enzyme industry as a cell factory for the production of numerous native and heterologous enzymes. However, the production and secretion of foreign proteins by A. oryzae are often limited by numerous bottlenecks that occur during transcription, translation, protein folding, translocation, degradation, transport, secretion, etc. The existence of these problems makes it difficult to achieve the desired target in the production of foreign proteins by A. oryzae. In recent years, with the decipherment of the whole genome sequence, basic research and genetic engineering technologies related to the production and utilization of A. oryzae have been well developed, such as the improvement of homologous recombination efficiency, application of selectable marker genes, development of large chromosome deletion technology, utilization of hyphal fusion techniques, and application of CRISPR/Cas9 genome editing systems. The development and establishment of these genetic engineering technologies provided a great deal of technical support for the industrial production and application of A. oryzae. This paper reviews the advances in basic research and genetic engineering technologies of the fermentation strain A. oryzae mentioned above to open up more effective ways and research space for the breeding of A. oryzae production strains in the future.

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“…14 For this study, A. oryzae secretes significant amounts of glycoside hydrolases where enzymatic hydrolysis releases glucose units during fermentation. 12 This increase in glucose levels is advantageous to the growth of B.…”

Section: Mixed Culture Fermentationmentioning

confidence: 99%

“…These reductions in IDF and SDF observed in okara samples could be attributed to the secretion and action of several enzymes such as ꞵ-glucosidase, cellulase, and xylanase by M-1 and NAT. 12,32 These enzymes break down the complex structures of the polysaccharides found in dietary fibre into smaller carbohydrates such that they can serve as energy and carbon sources for the metabolic processes occurring within the microorganisms. 12,32 Despite the observed reduction in SDF being undesirable, it is ultimately unavoidable since they serve as important nutrients in microbial growth.…”

Section: Total Dietary Fibrementioning

confidence: 99%

“…12,32 These enzymes break down the complex structures of the polysaccharides found in dietary fibre into smaller carbohydrates such that they can serve as energy and carbon sources for the metabolic processes occurring within the microorganisms. 12,32 Despite the observed reduction in SDF being undesirable, it is ultimately unavoidable since they serve as important nutrients in microbial growth. Hence, by leveraging on cooperative metabolism to supplement the nutritional requirements of NAT, a good balance was struck between IDF and SDF reduction under Condition A which furnished acceptable results.…”

Section: Total Dietary Fibrementioning

confidence: 99%

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