Molecular cloning and determination of the nucleotide sequence of a gene encoding an acid-stable α-amylase from Aspergillus kawachii

Kaneko, Akihiro; Sudo, Shigetoshi; Takayasu-Sakamoto, Yuko; Tamura, Gakuzo; Ishikawa, Takahiro; Ôba, Toshiharu

doi:10.1016/0922-338x(96)80579-4

Cited by 45 publications

(22 citation statements)

References 18 publications

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“…Approximately 10% of amylases contain a distinct SBD. SBD plays an active role in hydrolyzing raw starch and supports the enzyme adsorption to the cell wall where local increase of enzyme concentration may result in enhanced glucose flow to the cell [93]. SBD can be isolated by proteolysis of RSDE.…”

Section: Adorability and Sbdmentioning

confidence: 99%

Recent Advances in Microbial Raw Starch Degrading Enzymes

Sun

Zhao

Guo

et al. 2009

Appl Biochem Biotechnol

151

117

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Raw starch degrading enzymes (RSDE) refer to enzymes that can directly degrade raw starch granules below the gelatinization temperature of starch. These promising enzymes can significantly reduce energy and simplify the process in starch industry. RSDE are ubiquitous and produced by plants, animals, and microorganisms. However, microbial sources are the most preferred one for large-scale production. During the past few decades, RSDE have been studied extensively. This paper reviews the recent development in the production, purification, properties, and application of microbial RSDE. This is the first review on microbial RSDE to date.

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Section: Adorability and Sbdmentioning

confidence: 99%

Recent Advances in Microbial Raw Starch Degrading Enzymes

Sun

Zhao

Guo

et al. 2009

Appl Biochem Biotechnol

151

117

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“…Glucoamylase and acid-stable -amylase from A. kawachii have granular starch-hydrolyzing activity [4,7], and are important industrial enzymes used to produce products such as bio-ethanol from starch substrates derived from grains and cereals. However, production of acid-stable -amylase by submerged culture is problematic because acid-stable -amylase is recognized as a solid-state culturespeciWc product [16], and to our knowledge, no reports have been published on the simultaneous production of glucoamylase and acid-stable -amylase by standard submerged culture of A. kawachii.…”

Section: Introductionmentioning

confidence: 99%

Production of multiple extracellular enzyme activities by novel submerged culture of Aspergillus kawachii for ethanol production from raw cassava flour

Sugimoto

Makita

Watanabe

et al. 2012

Journal of Industrial Microbiology and Biotechnology

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Cassava is a starch-containing root crop that is widely used as a raw material in a variety of industrial applications, most recently in the production of fuel ethanol. In the present study, ethanol production from raw (uncooked) cassava flour by simultaneous saccharification and fermentation (SSF) using a preparation consisting of multiple enzyme activities from Aspergillus kawachii FS005 was investigated. The multi-activity preparation was obtained from a novel submerged fermentation broth of A. kawachii FS005 grown on unmilled crude barley as a carbon source. The preparation was found to consist of glucoamylase, acid-stable α-amylase, acid carboxypeptidase, acid protease, cellulase and xylanase activities, and exhibited glucose and free amino nitrogen (FAN) production rates of 37.7 and 118.7 mg/l/h, respectively, during A. kawachii FS005-mediated saccharification of uncooked raw cassava flour. Ethanol production from 18.2% (w/v) dry uncooked solids of raw cassava flour by SSF with the multi-activity enzyme preparation yielded 9.0% (v/v) of ethanol and 92.3% fermentation efficiency. A feasibility study for ethanol production by SSF with a two-step mash using raw cassava flour and the multi-activity enzyme preparation manufactured on-site was verified on a pilot plant scale. The enzyme preparation obtained from the A. kawachii FS005 culture broth exhibited glucose and FAN production rates of 41.1 and 135.5 mg/l/h, respectively. SSF performed in a mash volume of about 1,612 l containing 20.6% (w/v) dry raw cassava solids and 106 l of on-site manufactured A. kawachii FS005 culture broth yielded 10.3% (v/v) ethanol and a fermentation efficiency of 92.7%.

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“…During koji production, A. kawachii produces two types of ␣-amylases, acid-labile ␣-amylase (alAA) (AmyA, AKAW_11452) and acid-stable ␣-amylase (asAA) (AamA, AKAW_02026) (22,23). asAA is critical for shochu koji production due to large amounts of citric acid produced by A. kawachii.…”

Section: Genome Comparisonmentioning

confidence: 99%

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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Molecular cloning and determination of the nucleotide sequence of a gene encoding an acid-stable α-amylase from Aspergillus kawachii

Cited by 45 publications

References 18 publications

Recent Advances in Microbial Raw Starch Degrading Enzymes

Recent Advances in Microbial Raw Starch Degrading Enzymes

Production of multiple extracellular enzyme activities by novel submerged culture of Aspergillus kawachii for ethanol production from raw cassava flour

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

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