Characterization of Acid Phosphatase (AphC) from the Miso Koji Mold, Aspergillus oryzae KBN630: AphC is Mainly Responsible for Both Acid Phosphatase Activity and 5′-IMP Dephosphorylation Activity in Soybean-Koji Culture

Yoshino-Yasuda, Shoko; Nakamura, Emi; Ono, Natsuko; Hasegawa, Osamu; Iga, Yoshimi; Shiraishi, Yuichi; Wagu, Yutaka; Sugimoto, Kazuhiro; Suzuki, Tohru; Sugimoto, Tatsuya; Kusumoto, Ken-Ichi; Kato, Masashi; Kitamoto, Noriyuki

doi:10.3136/fstr.20.367

FSTR

2014

DOI: 10.3136/fstr.20.367

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Characterization of Acid Phosphatase (AphC) from the Miso Koji Mold, Aspergillus oryzae KBN630: AphC is Mainly Responsible for Both Acid Phosphatase Activity and 5′-IMP Dephosphorylation Activity in Soybean-Koji Culture

Shoko Yoshino-Yasuda¹,

Emi Nakamura²,

Natsuko Ono³

et al.

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Cited by 3 publications

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Novel utilization of <i>Aspergillus oryzae</i> used in Japanese brewing industries

Kusumoto

2023

Proc. Jpn. Assoc. Mycotoxicol.

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JSM Mycotoxins is issued twice a year, one volume a year, by the Japanese Society of Mycotoxicology and the purpose of the journal is to publish results and technical information regarding mycotoxins. JSM Mycotoxins publishes Reviews, original results (Research Papers, Technical Notes, Notes, and Letters), Proceedings of special lectures, symposia, and workshops of the meeting of Japanese Society of Mycotoxicology www.jstage.jst.go.jp/browse/myco

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Novel utilization of <i>Aspergillus oryzae</i> used in Japanese brewing industries

Kusumoto

2023

Proc. Jpn. Assoc. Mycotoxicol.

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ホスファターゼ低生産麹菌株kbn8048を用いた非加熱だし入り米味噌のイノシン酸分解特性

Horii

Nishiwaki

Suzuki

et al. 2022

J. Food Sci. Technol. Res.

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__________________We applied the low acid phosphatase producer Aspergillus oryzae KBN8048 or its mutants to non-heated soybean paste. In a rice koji trial, acid phosphatase activity was lower than that of A. oryzae EM-2, a market strain for miso brewing, when sodium phosphate concentrations up to 20 mM were added at the beginning of incubation. The soybean paste was brewed at 30 °C for 60 days, using rice koji, followed by the addition of 0.2 % inosinic acid and incubation at 4 °C. The inosinic acid required 7 weeks and 1 week to decrease by 50 % with KBN8048 and EM-2, respectively. When KBN8048 was incubated at 30 °C for 1 week, more inosinic acid was retained than when the same was done using EM-2. These observations indicate that addition of A. oryzae KBN8048 strains to non-heated soybean paste was effective for inhibiting the degradation of inosinic acid.

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Breeding of koji mold strain suitable for manufacturing soybean paste with soup stock

Kusumoto

2015

J.Brew.Soc

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Characterization of Acid Phosphatase (AphC) from the Miso Koji Mold, Aspergillus oryzae KBN630: AphC is Mainly Responsible for Both Acid Phosphatase Activity and 5′-IMP Dephosphorylation Activity in Soybean-Koji Culture

Cited by 3 publications

References 13 publications

Novel utilization of <i>Aspergillus oryzae</i> used in Japanese brewing industries

Novel utilization of <i>Aspergillus oryzae</i> used in Japanese brewing industries

ホスファターゼ低生産麹菌株kbn8048を用いた非加熱だし入り米味噌のイノシン酸分解特性

Breeding of koji mold strain suitable for manufacturing soybean paste with soup stock

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