Characteristics of acid-stable α-amylase production by submerged culture of Aspergillus kawachii

Sudo, Shigetoshi; Ishikawa, Takahiro; Takayasu-Sakamoto, Yuko; Sato, Kazuo; Ôba, Toshiharu

doi:10.1016/0922-338x(93)90065-g

Cited by 37 publications

(15 citation statements)

References 10 publications

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“…Activity was measured at 379 C, pH 4.0. The pH stability of enzyme was measured by the methods of Sudo et al 4) Fractionation of aamylases by HPLC and identi cation of enzymes. The desalted crude enzyme solu tion was put on an anion exchange column DEAE 5PW (TOSOH) equilibrated with 20 mM acetate buer (pH 5.0) and the column was eluted with a linear gradient of NaCl, from 0 M (0 minute) to 1 M (60 minute), using HPLC, and the aamylase activity in each fraction was measured.…”

Section: Methodsmentioning

confidence: 99%

Mode of α-Amylase Production by the Shochu Koji MoldAspergillus kawachii

Nagamine

Murashima

Kato

et al. 2003

Bioscience, Biotechnology, and Biochemistry

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Aspergillus kawachii produces two kinds of alpha-amylase, one is an acid-unstable alpha-amylase and the other is an acid-stable alpha-amylase. Because the quality of the shochu depends strongly on the activities of the alpha-amylases, the culture conditions under which these alpha-amylases are produced were examined. In liquid culture, acid-unstable alpha-amylase was produced abundantly, but, acid-stable alpha-amylase was not produced. The acid-unstable alpha-amylase was produced significantly when glycerol or glucose was used as a carbon source, similarly to the use of inducers such as starch or maltose. In liquid culture, A. kawachii assimilated starch at pH 3.0, but no alpha-amylase activity was recognized in the medium. Instead, the alpha-amylase was found to be trapped in the cell wall. The trapped form was identified as acid-unstable alpha-amylase. Usually, acid-unstable alpha-amylase is unstable at pH 3.0, so its stability appeared to be due to its immobilization in the cell wall. In solid-state culture, both kinds of alpha-amylase were produced. The production of acid-stable alpha-amylase seems to be solid-state culture-specific and was affected by the moisture content in the solid medium.

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Section: Methodsmentioning

confidence: 99%

Mode of α-Amylase Production by the Shochu Koji MoldAspergillus kawachii

Nagamine

Murashima

Kato

et al. 2003

Bioscience, Biotechnology, and Biochemistry

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“…It is another mode of the amylase enzyme expression system, which is different from the conventional mode previously explained for AmyR [12][13][14] and CreA, 15,16) and in another aspect different from the glycogen-related metabolism in the mycelia. 17,18) On the basis of the above-described assessment results, the following hypothesis that might explain the high enzyme production by A. oryzae in the submerged culture with UWB was considered: First, in the first half of the period of culture using MWB, rapid glucose release from the raw material owing to milling activates glycolysis. In the case of culture using UWB, carbohydrate metabolism is gradual owing to slow sugar release from the raw material.…”

Section: Gene Expression Analysismentioning

confidence: 99%

Analysis of Enzyme Production by Submerged Culture ofAspergillus oryzaeUsing Whole Barley

Masuda

Kikuchi

Matsumoto

et al. 2009

Bioscience, Biotechnology, and Biochemistry

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“…Sudo et al 14,15 reported that when the specific uptake rate of carbon from the substrate is lower than the consumption rate by Aspergillus kawachii, acid-stable ␣-amylase begins to be produced. In contrast, if excess carbon is available in the substrate, acid-stable ␣-amylase is not produced.…”

Section: Influence Of Pearling Rate and Variety Of Barley On Enzyme Amentioning

confidence: 99%

“…Inoculate the steamed barley with white koji fungus (Aspergillus kawachii) and incubate at a temperature of 30-40°C for 40-48 h. The moldcovered barley produced by the process is known as "barley koji". The production of barley koji is the most important step in barley shochu manufacturing and has been the subject of a significant amount of research 7,[10][11][12]14,15 . However, little has been reported on the effect of ingredient characteristics on barley koji quality, specifically the effect of barley variety and pearling conditions (degree of pearling) on barley koji quality.…”

Section: Introductionmentioning

confidence: 99%

Effect of the Variety of Barley and Pearling Rate on the Quality of Shochu Koji

Iwami¹,

Kajiwara²,

Takashita³

et al. 2005

Journal of the Institute of Brewing

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In liquor production, barley koji is used a source of saccharification enzymes, nutrition for yeast multiplication, and to impart flavor to the shochu product. Its role is analogous to that of malt in beer and whisky production. In this report, the influence of barley variety and pearling rate on barley koji characteristics is shown. Four Australian varieties (Stirling, Schooner, Arapiles, Grimmett) and one Japanese variety (Nishinohoshi) were evaluated. Significant differences were observed among barley varieties and pearling rate with respect to the amount of koji mycelia produced, enzyme activity and the amino acid composition of the barley koji.

show abstract

Characteristics of acid-stable α-amylase production by submerged culture of Aspergillus kawachii

Cited by 37 publications

References 10 publications

Mode of α-Amylase Production by the Shochu Koji MoldAspergillus kawachii

Mode of α-Amylase Production by the Shochu Koji MoldAspergillus kawachii

Analysis of Enzyme Production by Submerged Culture ofAspergillus oryzaeUsing Whole Barley

Effect of the Variety of Barley and Pearling Rate on the Quality of Shochu Koji

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