A Simple Method for the Determination of Grown Mycelial Content in Ricekoji using Commercial Cell Wall Lytic Enzyme, Yatalase

Burdock Fermented byAspergillus awamoriElevates CecalBifidobacterium, and Reduces Fecal Deoxycholic Acid and Adipose Tissue Weight in Rats Fed a High-Fat Diet

“…Fax: +81-133-74-8344; E-mail: yokazaki@fujijoshi.ac.jp Abbreviations: G6PD, glucose 6-phosphate dehydrogenase; HF, high-fat; ME, malic enzyme; T-RFLP, terminal restriction fragment length polymorphism awamori (tane-koji in Japanese) spores at a final concentration of 0.1% (w/w) of burdock material, mixed well, and fermented at 35 C for 40 h. After drying for 4 h at 40 C, the fermented sample was milled to produce fermented burdock powder. An analysis of the A. awamori level by the method of Fujii et al 21) indicated that the fermented burdock contained 20.6 mg of A. awamori/g of dry powder. The unfermented sample after process (A) was milled to produce burdock powder.…”

Transcriptomic Analysis of Temperature Responses of Aspergillus kawachii during Barley Koji Production

“…For the analysis, 40 g of prepared koji was homogenized with 200 ml of water, and acidity was then measured by acid-base titration. GlcNAc levels in koji were also measured to evaluate the growth of A. kawachii on barley according to a previously described method with a slight modification (10). Briefly, approximately 7 g of barley koji was dried in an oven at 105°C for 1 h and then crushed to a powder.…”

“…1C). The measurement of GlcNAc, which is present in the fungus-specific cell wall component chitin, is generally used for evaluating the growth of koji molds because it is difficult to accurately determine the weight of cells grown in solid-state culture (10). The amount of cell growth that was determined based on the GlcNAc content per gram of koji was not significantly different between the two cultivation conditions, indicating that the temperature shift did not markedly affect the cell yield of A. kawachii.…”

Analysis of Enzyme Production by Submerged Culture ofAspergillus oryzaeUsing Whole Barley

“…Yatalase (Takara Bio, Shiga, Japan) was applied to mycelia of the koji mold by the method of Fujii et al, 4) and the amount of N-acetyglucosamine (GlcNAc) released from the mycelia was determined by the method of Reissig et al 5) Specifically, 1 ml of the culture solution was transferred to a test tube for centrifugation (1;770 Â g, 10 min). The precipitate obtained was washed with 10 ml of 50 mM phosphate buffer (pH 7.0).…”