Molecular biological researches of Kuro-Koji molds, their classification and safety

Yamada, Osamu; Takara, Ryo; Hamada, Ryoko; Hayashi, Risa; Tsukahara, Masatoshi; Mikami, Satoshi

doi:10.1016/j.jbiosc.2011.05.005

Cited by 57 publications

(28 citation statements)

References 14 publications

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“…Since shochu is produced mainly in the southwest Japanese island of Kyushu, where the climate is relatively warmer than that in places more well known for sake brewing, citric acidproducing A. awamori and A. kawachii were selected for making shochu to prevent undesirable contamination from bacteria. Although these two species of koji mold are phylogenetically close to A. niger, they are distinctly separated from A. niger (12).…”

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Genome Sequence of the White Koji Mold Aspergillus kawachii IFO 4308, Used for Brewing the Japanese Distilled Spirit Shochu

et al. 2011

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The filamentous fungus Aspergillus kawachii has traditionally been used for brewing the Japanese distilled spirit shochu. A. kawachii characteristically hyperproduces citric acid and a variety of polysaccharide glycoside hydrolases. Here the genome sequence of A. kawachii IFO 4308 was determined and annotated. Analysis of the sequence may provide insight into the properties of this fungus that make it superior for use in shochu production, leading to the further development of A. kawachii for industrial applications.

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confidence: 90%

“…A. niger strain CBS 513.88 carries the pks gene (9), but A. niger ATCC 1015 has lost part of the pks gene (2). A. kawachii IFO 4308 does not produce OTA (12). Accordingly, genome sequencing revealed that this fungus has lost a 21-kb region in the region of An15g07920 in a manner similar to that for A. niger ATCC 1015 (2).…”

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confidence: 99%

Genome Sequence of the White Koji Mold Aspergillus kawachii IFO 4308, Used for Brewing the Japanese Distilled Spirit Shochu

et al. 2011

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“…Although several A. niger strains are known to produce ochratoxin (5, 7), A. kawachii IFO 4308 does not produce ochratoxin due to the deletion of a polyketide synthase gene involved in ochratoxin biogenesis (3). Previous genome analysis of A. kawachii IFO 4308 revealed that an approximately 21-kb genomic region that includes the polyketide (12).…”

Section: Genome Comparisonmentioning

confidence: 99%

“…The white koji mold Aspergillus kawachii, which was derived from the black koji mold Aspergillus luchuensis, is used in the production of shochu, a traditional Japanese distilled spirit (2)(3)(4). A. kawachii produces large amounts of citric acid in addition to several glycoside hydrolases, such as ␣-amylase and glucoamylase, which are also produced by A. oryzae.…”

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

Futagami

Mori

Wada³

et al. 2015

Appl Environ Microbiol

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cThe koji mold Aspergillus kawachii is used for making the Japanese distilled spirit shochu. During shochu production, A. kawachii is grown in solid-state culture (koji) on steamed grains, such as rice or barley, to convert the grain starch to glucose and produce citric acid. During this process, the cultivation temperature of A. kawachii is gradually increased to 40°C and is then lowered to 30°C. This temperature modulation is important for stimulating amylase activity and the accumulation of citric acid. However, the effects of temperature on A. kawachii at the gene expression level have not been elucidated. In this study, we investigated the effect of solid-state cultivation temperature on gene expression for A. kawachii grown on barley. The results of DNA microarray and gene ontology analyses showed that the expression of genes involved in the glycerol, trehalose, and pentose phosphate metabolic pathways, which function downstream of glycolysis, was downregulated by shifting the cultivation temperature from 40 to 30°C. In addition, significantly reduced expression of genes related to heat shock responses and increased expression of genes related with amino acid transport were also observed. These results suggest that solid-state cultivation at 40°C is stressful for A. kawachii and that heat adaptation leads to reduced citric acid accumulation through activation of pathways branching from glycolysis. The gene expression profile of A. kawachii elucidated in this study is expected to contribute to the understanding of gene regulation during koji production and optimization of the industrially desirable characteristics of A. kawachii.

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“…The koji fungi are used in the Japanese traditional fermented food industry; the kuro (black)-koji fungus Aspergillus luchuensis is used for brewing awamori and shochu (Hong et al, 2014;Yamada et al, 2011). The main role of koji fungi is the hydrolysis of starch from ingredients into sugars (saccharification) during the food making process.…”

Section: Introductionmentioning

confidence: 99%

Characterization of amylolytic enzyme overproducing mutant of <i>Aspergillus luchuensis</i> obtained by ion beam mutagenesis

Kojo

Kadooka

Komohara

et al. 2017

J. Gen. Appl. Microbiol.

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Molecular biological researches of Kuro-Koji molds, their classification and safety

Cited by 57 publications

References 14 publications

Genome Sequence of the White Koji Mold Aspergillus kawachii IFO 4308, Used for Brewing the Japanese Distilled Spirit Shochu

Genome Sequence of the White Koji Mold Aspergillus kawachii IFO 4308, Used for Brewing the Japanese Distilled Spirit Shochu

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

Characterization of amylolytic enzyme overproducing mutant of <i>Aspergillus luchuensis</i> obtained by ion beam mutagenesis

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