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Miki S, Sakai K, Nakagawa T, Tanaka T, Liu L, Yamashita H, Kusumoto KI. Analysis of nitrogen source assimilation in industrial strains of Aspergillus oryzae. J Biosci Bioeng 2024; 137:231-238. [PMID: 38346913 DOI: 10.1016/j.jbiosc.2024.01.003] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/02/2023] [Revised: 12/22/2023] [Accepted: 01/07/2024] [Indexed: 03/20/2024]
Abstract
Nitrogen source assimilation is important for the biological functions of fungi, and its pathway has been deeply studied. Aspergillus oryzae mutants defective in nitrogen source assimilation are known to grow poorly on Czapek-Dox (CD) medium. In this study, we found an industrial strain of A. oryzae that grew very poorly on a CD medium containing sodium nitrate as a nitrogen source. We used media with various nitrogen components to examine the steps affecting the nitrogen source assimilation pathway of this strain. The strain grew well on the CD medium supplied with nitrite salt or ammonium salt, suggesting that the strain was defective in nitrate assimilation step. To ascertain the gene causing the defect of nitrate assimilation, a gene expression vector harboring either niaD or crnA of A. oryzae RIB40 was introduced into the industrial strain. The industrial strain containing the crnA vector recovered its growth. This is the first report that a mutation of crnA causes poor growth on CD medium in an industrial strain of A. oryzae, and crnA can be used as a transformation marker for crnA deficient strains.
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Affiliation(s)
- Shouhei Miki
- Higuchi Matsunosuke Shoten Co., Ltd., 1-14-2 Harimacho, Abeno-ku, Osaka-shi, Osaka 545-0022, Japan; Graduate School of Engineering, Osaka University, 2-1 Yamadaoka, Suita, Osaka 565-0871, Japan
| | - Kanae Sakai
- Graduate School of Engineering, Osaka University, 2-1 Yamadaoka, Suita, Osaka 565-0871, Japan
| | - Takuro Nakagawa
- Higuchi Matsunosuke Shoten Co., Ltd., 1-14-2 Harimacho, Abeno-ku, Osaka-shi, Osaka 545-0022, Japan
| | - Takumi Tanaka
- Graduate School of Engineering, Osaka University, 2-1 Yamadaoka, Suita, Osaka 565-0871, Japan
| | - Liyun Liu
- Graduate School of Engineering, Osaka University, 2-1 Yamadaoka, Suita, Osaka 565-0871, Japan
| | - Hideyuki Yamashita
- Higuchi Matsunosuke Shoten Co., Ltd., 1-14-2 Harimacho, Abeno-ku, Osaka-shi, Osaka 545-0022, Japan
| | - Ken-Ichi Kusumoto
- Graduate School of Engineering, Osaka University, 2-1 Yamadaoka, Suita, Osaka 565-0871, Japan.
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2
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Maini Rekdal V, van der Luijt CRB, Chen Y, Kakumanu R, Baidoo EEK, Petzold CJ, Cruz-Morales P, Keasling JD. Edible mycelium bioengineered for enhanced nutritional value and sensory appeal using a modular synthetic biology toolkit. Nat Commun 2024; 15:2099. [PMID: 38485948 PMCID: PMC10940619 DOI: 10.1038/s41467-024-46314-8] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/29/2023] [Accepted: 02/21/2024] [Indexed: 03/18/2024] Open
Abstract
Filamentous fungi are critical in the transition to a more sustainable food system. While genetic modification of these organisms has promise for enhancing the nutritional value, sensory appeal, and scalability of fungal foods, genetic tools and demonstrated use cases for bioengineered food production by edible strains are lacking. Here, we develop a modular synthetic biology toolkit for Aspergillus oryzae, an edible fungus used in fermented foods, protein production, and meat alternatives. Our toolkit includes a CRISPR-Cas9 method for gene integration, neutral loci, and tunable promoters. We use these tools to elevate intracellular levels of the nutraceutical ergothioneine and the flavor-and color molecule heme in the edible biomass. The strain overproducing heme is red in color and is readily formulated into imitation meat patties with minimal processing. These findings highlight the promise of synthetic biology to enhance fungal foods and provide useful genetic tools for applications in food production and beyond.
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Affiliation(s)
- Vayu Maini Rekdal
- Department of Bioengineering, University of California, Berkeley, CA, 94720, USA
- Miller Institute for Basic Research in Science, University of California, Berkeley, CA, 94720, USA
- Joint BioEnergy Institute, Emeryville, CA, 94608, USA
| | - Casper R B van der Luijt
- Joint BioEnergy Institute, Emeryville, CA, 94608, USA
- Novo Nordisk Foundation Center for Biosustainability, Technical University of Denmark, 2800, Kgs. Lyngby, Denmark
- Department of Food Science, University of Copenhagen, 1958, Frederiksberg, Denmark
- Lawrence Berkeley National Laboratory, Biological Systems and Engineering Division, Berkeley, CA, 94720, USA
| | - Yan Chen
- Joint BioEnergy Institute, Emeryville, CA, 94608, USA
- Lawrence Berkeley National Laboratory, Biological Systems and Engineering Division, Berkeley, CA, 94720, USA
| | - Ramu Kakumanu
- Joint BioEnergy Institute, Emeryville, CA, 94608, USA
- Lawrence Berkeley National Laboratory, Biological Systems and Engineering Division, Berkeley, CA, 94720, USA
| | - Edward E K Baidoo
- Joint BioEnergy Institute, Emeryville, CA, 94608, USA
- Lawrence Berkeley National Laboratory, Biological Systems and Engineering Division, Berkeley, CA, 94720, USA
| | - Christopher J Petzold
- Joint BioEnergy Institute, Emeryville, CA, 94608, USA
- Lawrence Berkeley National Laboratory, Biological Systems and Engineering Division, Berkeley, CA, 94720, USA
| | - Pablo Cruz-Morales
- Novo Nordisk Foundation Center for Biosustainability, Technical University of Denmark, 2800, Kgs. Lyngby, Denmark
| | - Jay D Keasling
- Department of Bioengineering, University of California, Berkeley, CA, 94720, USA.
- Joint BioEnergy Institute, Emeryville, CA, 94608, USA.
- Novo Nordisk Foundation Center for Biosustainability, Technical University of Denmark, 2800, Kgs. Lyngby, Denmark.
- Lawrence Berkeley National Laboratory, Biological Systems and Engineering Division, Berkeley, CA, 94720, USA.
- California Institute of Quantitative Biosciences (QB3), University of California, Berkeley, CA, 94720, USA.
- Department of Chemical and Biomolecular Engineering, University of California, Berkeley, CA, 94720, USA.
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Hayashida S, Hagi T, Kobayashi M, Kusumoto KI, Ohmori H, Tomita S, Suzuki S, Yamashita H, Sato K, Miura T, Nomura M. Comparison of taste characteristics between koji mold-ripened cheese and Camembert cheese using an electronic tongue system. J Dairy Sci 2023; 106:6701-6709. [PMID: 37210348 DOI: 10.3168/jds.2023-23277] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/16/2023] [Accepted: 04/05/2023] [Indexed: 05/22/2023]
Abstract
Koji mold, classified in the genus Aspergillus, is used to produce traditional Japanese fermented foods such as miso, soy sauce, and sake. In recent years, the application of koji mold to cheese ripening has attracted attention, and cheese surface-ripened with koji mold (koji cheese) has been studied. In this study, to evaluate the taste characteristics of koji cheese, an electronic tongue system was employed to measure the taste values of cheese samples ripened using 5 strains of koji mold in comparison with commercial Camembert cheese. All koji cheese samples exhibited lower sourness and greater bitterness, astringency, saltiness, and umami richness than the Camembert cheese samples. The intensity of each taste characteristic differed depending on the koji mold strain. These results indicate that koji cheese has a different taste value than conventional mold-ripened cheese. Furthermore, the results also indicate that various taste characteristics can be achieved by selecting different koji molds.
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Affiliation(s)
- Sora Hayashida
- Institute of Food Research, National Agriculture and Food Research Organization, Tsukuba, Ibaraki, 305-8642 Japan
| | - Tatsuro Hagi
- Institute of Food Research, National Agriculture and Food Research Organization, Tsukuba, Ibaraki, 305-8642 Japan
| | - Miho Kobayashi
- Institute of Food Research, National Agriculture and Food Research Organization, Tsukuba, Ibaraki, 305-8642 Japan
| | - Ken-Ichi Kusumoto
- Department of Biotechnology, Graduate School of Engineering, Osaka University, Suita, Osaka, 565-0871 Japan
| | - Hideyuki Ohmori
- Institute of Livestock and Grassland Science, National Agriculture and Food Research Organization, Tsukuba, Ibaraki, 305-0901 Japan
| | - Satoru Tomita
- Institute of Food Research, National Agriculture and Food Research Organization, Tsukuba, Ibaraki, 305-8642 Japan
| | - Satoshi Suzuki
- Institute of Food Research, National Agriculture and Food Research Organization, Tsukuba, Ibaraki, 305-8642 Japan
| | | | - Kaoru Sato
- Nippon Veterinary and Life Science University, Musashino-shi, Tokyo, 180-8602 Japan
| | - Takayuki Miura
- Nippon Veterinary and Life Science University, Musashino-shi, Tokyo, 180-8602 Japan
| | - Masaru Nomura
- Institute of Food Research, National Agriculture and Food Research Organization, Tsukuba, Ibaraki, 305-8642 Japan.
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Jeong J, Jeon S, Lee J, Lee MY, Lee KH, Song CK, Choi MJ. The Effect of Fermented Grains (koji) on Physicochemical and Sensory Characteristics of Chicken Breasts. Foods 2023; 12:3463. [PMID: 37761172 PMCID: PMC10529446 DOI: 10.3390/foods12183463] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/28/2023] [Revised: 09/13/2023] [Accepted: 09/15/2023] [Indexed: 09/29/2023] Open
Abstract
This study investigated the tenderizing and flavor-enhancing effects of koji, a fermented grain cultured with a single microorganism, on chicken breasts during curing. Chicken breasts were cured with different ingredients, including 4% (w/w) curing agent (GC), 5% (w/w) Aspergillus oryzae with rice (FR), A. oryzae with soybean (FS), and Bacillus subtilis with soybean (BS) for 4 h at 4 °C prior to cooking. After the superheated steam procedure, all samples were cooked in a convection oven, and their physicochemical properties were analyzed. Koji-treated samples exhibited significantly higher expressible moisture due to the degradation of the protein matrix (p < 0.05). Texture profile analysis showed that the tenderness of koji-treated samples was significantly higher than that of GC (p < 0.05). Furthermore, koji-treated samples were regarded as tenderer, and they were preferred over GC (p < 0.05) in the sensory evaluation. Principal attributes analysis revealed that the overall preference for koji-treated samples was highly correlated with umami, juiciness, and tenderness (p < 0.05). Overall, this study provides insights into applying koji as a potential curing treatment to improve the eating quality of chicken breasts. Koji can be used as a novel technology in the food industry to improve taste and tenderness simultaneously.
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Affiliation(s)
- Jaehyun Jeong
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Republic of Korea; (J.J.); (S.J.); (J.L.); (M.-Y.L.)
| | - Seungtak Jeon
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Republic of Korea; (J.J.); (S.J.); (J.L.); (M.-Y.L.)
| | - Jiseon Lee
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Republic of Korea; (J.J.); (S.J.); (J.L.); (M.-Y.L.)
| | - Mi-Yeon Lee
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Republic of Korea; (J.J.); (S.J.); (J.L.); (M.-Y.L.)
| | - Kwang-Hee Lee
- Sangkyung F&B, 1100, Dongan-ro, Yeonmu-eup, Chungchenongnam-do, Nonsan-si 33011, Republic of Korea; (K.-H.L.); (C.-K.S.)
| | - Chi-Kwang Song
- Sangkyung F&B, 1100, Dongan-ro, Yeonmu-eup, Chungchenongnam-do, Nonsan-si 33011, Republic of Korea; (K.-H.L.); (C.-K.S.)
| | - Mi-Jung Choi
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Republic of Korea; (J.J.); (S.J.); (J.L.); (M.-Y.L.)
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Hirano R, Nishita I, Nakai R, Bito A, Sasabe R, Kurihara S. Development of culture methods capable of culturing a wide range of predominant species of intestinal bacteria. Front Cell Infect Microbiol 2023; 13:1056866. [PMID: 37520440 PMCID: PMC10374021 DOI: 10.3389/fcimb.2023.1056866] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/29/2022] [Accepted: 06/16/2023] [Indexed: 08/01/2023] Open
Abstract
In recent years, with the development of non-cultivation approaches, it has become evident that intestinal bacteria have a significant impact on human health. However, because one-third of the genes cannot be annotated, it is difficult to elucidate the function of all intestinal bacteria by in silico analysis, and it is necessary to study the intestinal bacteria by culturing them. In addition, various media recommended for each individual bacterium have been used for culturing intestinal bacteria; however, the preparation of each medium is complex. To simultaneously culture many bacteria and compare bacterial phenotypes under the same conditions, a medium capable of culturing a wide range of bacteria is needed. In this study, we developed GAM + blood medium (GB medium), which consists of Gifu anaerobic medium containing 5% (v/v) horse blood; it is easy to prepare and it allowed the successful cultivation of 85% of the available predominant species in the human intestinal microbiota.
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Affiliation(s)
- Rika Hirano
- Host Microbe Interaction Research Laboratory, Faculty of Bioresources and Environmental Sciences, Ishikawa Prefectural University, Nonoichi, Japan
- Laboratory of Food Immunology, Department of Science and Technology on Food Safety, Faculty of Biology-Oriented Science and Technology, Kindai University, Kinokawa, Japan
| | - Izumi Nishita
- Host Microbe Interaction Research Laboratory, Faculty of Bioresources and Environmental Sciences, Ishikawa Prefectural University, Nonoichi, Japan
| | - Riho Nakai
- Laboratory of Food Immunology, Department of Science and Technology on Food Safety, Faculty of Biology-Oriented Science and Technology, Kindai University, Kinokawa, Japan
| | - Ayaka Bito
- Laboratory of Food Immunology, Department of Science and Technology on Food Safety, Faculty of Biology-Oriented Science and Technology, Kindai University, Kinokawa, Japan
| | - Ryunosuke Sasabe
- Laboratory of Food Immunology, Department of Science and Technology on Food Safety, Faculty of Biology-Oriented Science and Technology, Kindai University, Kinokawa, Japan
| | - Shin Kurihara
- Host Microbe Interaction Research Laboratory, Faculty of Bioresources and Environmental Sciences, Ishikawa Prefectural University, Nonoichi, Japan
- Laboratory of Food Immunology, Department of Science and Technology on Food Safety, Faculty of Biology-Oriented Science and Technology, Kindai University, Kinokawa, Japan
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6
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Elhalis H, Chin XH, Chow Y. Soybean fermentation: Microbial ecology and starter culture technology. Crit Rev Food Sci Nutr 2023:1-23. [PMID: 36916137 DOI: 10.1080/10408398.2023.2188951] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/16/2023]
Abstract
Fermented soybean products, including Soya sauce, Tempeh, Miso, and Natto have been consumed for decades, mainly in Asian countries. Beans are processed using either solid-state fermentation, submerged fermentation, or a sequential of both methods. Traditional ways are still used to conduct the fermentation processes, which, depending on the fermented products, might take a few days or even years to complete. Diverse microorganisms were detected during fermentation in various processes with Bacillus species or filamentous fungi being the two main dominant functional groups. Microbial activities were essential to increase the bean's digestibility, nutritional value, and sensory quality, as well as lower its antinutritive factors. The scientific understanding of fermentation microbial communities, their enzymes, and their metabolic activities, however, still requires further development. The use of a starter culture is crucial, to control the fermentation process and ensure product consistency. A broad understanding of the spontaneous fermentation ecology, biochemistry, and the current starter culture technology is essential to facilitate further improvement and meet the needs of the current extending and sustainable economy. This review covers what is currently known about these aspects and reveals the limited available information, along with the possible directions for future starter culture design in soybean fermentation.
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Affiliation(s)
- Hosam Elhalis
- Singapore Institute of Food and Biotechnology Innovation (SIFBI), Agency for Science, Technology and Research (A*STAR), Nanos, Singapore, Singapore.,Food Science and Technology, School of Chemical Engineering, The University of New South Wales, Sydney, New South Wales, Australia
| | - Xin Hui Chin
- Singapore Institute of Food and Biotechnology Innovation (SIFBI), Agency for Science, Technology and Research (A*STAR), Nanos, Singapore, Singapore
| | - Yvonne Chow
- Singapore Institute of Food and Biotechnology Innovation (SIFBI), Agency for Science, Technology and Research (A*STAR), Nanos, Singapore, Singapore
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7
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Wu A, Li L, Zhang S, Lin Q, Liu J. Optimization of the hongqu starter preparation process for the manufacturing of red mold rice with high gamma-aminobutyric acid production by solid-state fermentation. Biotechnol Appl Biochem 2023; 70:458-468. [PMID: 35662255 DOI: 10.1002/bab.2370] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/27/2022] [Accepted: 05/19/2022] [Indexed: 11/06/2022]
Abstract
Red mold rice (RMR) generally contains gamma-aminobutyric acid (GABA), which has several physiological functions. Monascus purpureus M162, with a high GABA production of 15.10 mg/g was generated by atmospheric and room temperature plasma mutation. Furthermore, we conducted a response surface methodology to produce a premium hongqu starter. The results revealed that under optimal conditions, that is, a substrate containing brown rice and bran in a brown rice: bran ratio of 9:1 (wt/wt), an inoculation size of 21.50 mL/100 g, a mixing frequency of one time/9 h, and a cultivation time of 7.20 days, the number of active spores, α-amylase activity, and saccharification power activity was 4.15 × 107 spores/g, 155 U/g, and 3260 U/g in the high-quality starter, respectively. These values were 224.32-fold, 139.64%, and 141.74% higher than those obtained with M. purpureus M162 inoculated into steamed indica rice, respectively, and 153.70-fold, 267.24%, and 151.63% higher than those obtained with the parent strain M. purpureus M1, respectively. The premium hongqu starter of M. purpureus M162 was inoculated into steamed indica rice to produce RMR with 15.93 mg/g of GABA. In conclusion, we proposed a novel strategy for functional RMR production with high GABA concentrations by solid-state fermentation with Monascus spp.
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Affiliation(s)
- Anqi Wu
- National Engineering Research Center of Rice and Byproduct Deep Processing, Central South University of Forestry and Technology, Changsha, Hunan, China
| | - Liangyi Li
- National Engineering Research Center of Rice and Byproduct Deep Processing, Central South University of Forestry and Technology, Changsha, Hunan, China
| | - Song Zhang
- National Engineering Research Center of Rice and Byproduct Deep Processing, Central South University of Forestry and Technology, Changsha, Hunan, China
| | - Qinlu Lin
- National Engineering Research Center of Rice and Byproduct Deep Processing, Central South University of Forestry and Technology, Changsha, Hunan, China
| | - Jun Liu
- National Engineering Research Center of Rice and Byproduct Deep Processing, Central South University of Forestry and Technology, Changsha, Hunan, China.,Hunan Provincial Key Laboratory of Food Safety Monitoring and Early Waring, Changsha, China
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Li H, Lu ZM, Deng WQ, Zhang QS, Chen G, Li Q, Xu ZH, Ma YH. The differences between broad bean koji fermented in laboratory and factory conditions by an efficient Aspergillus oryzae. Front Microbiol 2023; 14:1139406. [PMID: 37032872 PMCID: PMC10074850 DOI: 10.3389/fmicb.2023.1139406] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/13/2023] [Accepted: 02/06/2023] [Indexed: 04/11/2023] Open
Abstract
Broad bean paste-meju was fermented by a mixture of broad bean koji and saline; koji fermentation is an essential process for the production of broad bean paste-meju. Aspergillus oryzae was the most widely used in sauce fermentation. The purpose of this study was to research the factory adaptability of the highly efficient A. oryzae PNM003 and further evaluate the effect of fermentation conditions and fermentation strains on koji. A. oryzae PNM003 was compared with the widely used strain HN 3.042 not only in the laboratory but also in factory conditions (large scale). Results showed that the koji made with the same starter in the factory had a greater amount of fungi than that in the laboratory. Bacteria and yeast levels in HN_L koji were higher than in PN_L koji. As for fungi constitution, almost only Aspergillus survived in the end through the microorganism self-purification process during koji fermentation. As for the bacterial constitution, koji was grouped by fermentation conditions instead of fermentation starter. PN koji had higher protease activity and a higher content of total acids, amino acid nitrogen, amino acids, and organic acids in the laboratory conditions. Nevertheless, in factory conditions, PN koji and HN koji had similar indexes. As for volatile flavor compounds, koji made with the two starters in the same condition was grouped together. As for the same starter, there were more flavor compounds metabolized in the factory condition than in the laboratory condition, especially esters and alcohols. The results showed PN was a highly efficient strain to ferment koji, but the advantages were expressed more remarkably in laboratory conditions. In brief, the fermented condition had a greater influence than the fermentation starter for broad bean koji.
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Affiliation(s)
- Heng Li
- Key Laboratory of Industrial Biotechnology of Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi, China
- Sichuan Food Fermentation Industry Research and Design Institute Co., Ltd., Chengdu, China
| | - Zhen-Ming Lu
- Key Laboratory of Industrial Biotechnology of Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi, China
- National Engineering Research Center of Cereal Fermentation and Food Biomanufacturing, Jiangnan University, Wuxi, China
| | - Wei-Qin Deng
- Sichuan Food Fermentation Industry Research and Design Institute Co., Ltd., Chengdu, China
| | - Qi-Sheng Zhang
- Sichuan Food Fermentation Industry Research and Design Institute Co., Ltd., Chengdu, China
| | - Gong Chen
- Sichuan Food Fermentation Industry Research and Design Institute Co., Ltd., Chengdu, China
| | - Qi Li
- Key Laboratory of Industrial Biotechnology of Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi, China
| | - Zheng-Hong Xu
- Key Laboratory of Industrial Biotechnology of Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi, China
- National Engineering Research Center of Cereal Fermentation and Food Biomanufacturing, Jiangnan University, Wuxi, China
- *Correspondence: Zheng-Hong Xu
| | - Yan-He Ma
- Key Laboratory of Industrial Biotechnology of Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi, China
- Tianjin Institute of Industrial Biotechnology, Chinese Academy of Sciences, Tianjin, China
- Yan-He Ma
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Xia Y, Luo H, Wu Z, Zhang W. Microbial diversity in jiuqu and its fermentation features: saccharification, alcohol fermentation and flavors generation. Appl Microbiol Biotechnol 2022; 107:25-41. [DOI: 10.1007/s00253-022-12291-5] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/06/2022] [Revised: 11/07/2022] [Accepted: 11/08/2022] [Indexed: 12/12/2022]
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Massa A, Axpe E, Atxa E, Hernández I. Sustainable, carbonated, non-alcoholic beverages using leftover bread. Int J Gastron Food Sci 2022. [DOI: 10.1016/j.ijgfs.2022.100607] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
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Niu C, Xing X, Yang X, Zheng F, Liu C, Wang J, Li Q. Isolation, identification and application of Aspergillus oryzae BL18 with high protease activity as starter culture in doubanjiang (broad bean paste) fermentation. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.102225] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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12
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The Disposition of Bioactive Compounds from Fruit Waste, Their Extraction, and Analysis Using Novel Technologies: A Review. Processes (Basel) 2022. [DOI: 10.3390/pr10102014] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022] Open
Abstract
Fruit waste contains several bioactive components such as polyphenols, polysaccharides, and numerous other phytochemicals, including pigments. Furthermore, new financial opportunities are created by using fruit ‘leftovers’ as a basis for bioactivities that may serve as new foods or food ingredients, strengthening the circular economy’s properties. From a technical standpoint, organic phenolic substances have become more appealing to industry, in addition to their application as nutritional supplements or functional meals. Several extraction methods for recovering phenolic compounds from fruit waste have already been published, most of which involve using different organic solvents. However, there is a growing demand for eco-friendly and sustainable techniques that result in phenolic-rich extracts with little ecological impact. Utilizing these new and advanced green extraction techniques will reduce the global crisis caused by fruit waste management. Using modern techniques, fruit residue is degraded to sub-zero scales, yielding bio-based commodities such as bioactive elements. This review highlights the most favorable and creative methods of separating bioactive materials from fruit residue. Extraction techniques based on environmentally friendly technologies such as bioreactors, enzyme-assisted extraction, ultrasound-assisted extraction, and their combination are specifically covered.
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Tamang JP, Anupma A, Nakibapher Jones Shangpliang H. Ethno-microbiology of Tempe, an Indonesian fungal-fermented soybean food and Koji, a Japanese fungal starter culture. Curr Opin Food Sci 2022. [DOI: 10.1016/j.cofs.2022.100912] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
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Enomoto T, Kojima-Nakamura A, Kodaira K, Oguro Y, Kurahashi A. Koji amazake Maintains Water Content in the Left Cheek Skin of Healthy Adults: A Randomized, Double-Blind, Placebo-Controlled, Parallel-Group, Comparative Trial. Clin Cosmet Investig Dermatol 2022; 15:1283-1291. [PMID: 35836478 PMCID: PMC9275427 DOI: 10.2147/ccid.s366979] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/18/2022] [Accepted: 06/20/2022] [Indexed: 11/23/2022]
Abstract
Purpose Improvement in water content and skin barrier function on human skin is believed to be induced by koji amazake, a non-alcoholic beverage derived from rice fermented by Aspergillus oryzae (A. oryzae). In order to scientifically identify the effects of koji amazake on human skin, we performed a randomized, double-blind, placebo-controlled, parallel-group comparative trial and quantified the content of glucosylceramide (GlcCer) which would be responsible for the effects. Participants and Methods Healthy adults concerned with their skin dryness were divided into koji amazake (N = 30) or placebo group (N = 30). During this test, the test beverages were ingested at 118 g/day. Their water content and trans-epidermal water loss (TEWL) were measured at 0 week (baseline) and 8 weeks. The content of GlcCer in test beverages was quantified by HPLC-ELSD. Results In comparison with the placebo group, the water content in the left cheek of individuals in the koji amazake group was maintained for 8 weeks. In addition, changes in water content from the baseline to 8 weeks differed significantly between the koji amazake (0.19) and placebo groups (-3.98). Unexpectedly, there was no significant difference in the TEWL between koji amazake and placebo group. We analyzed GlcCer in both koji amazake and placebo beverages, which were found to contain 1.35 ± 0.11 and 0.30 ± 0.07 mg/118 g, respectively. The amount of GlcCer in koji amazake was approximately equal to the dosage of plant-derived GlcCer which has the ability to improve water content and TEWL in humans. Conclusion Present study has shown that intake of koji amazake contributes to maintain the water content only on the left cheek. The content of GlcCer derived from koji amazake was adequate for maintenance of the water content compared to previous reports. Therefore, it was concluded that GlcCer in koji amazake acts as a functional ingredient.
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Affiliation(s)
| | | | - Kazuya Kodaira
- Hakkaisan Brewery Co., Ltd, Minamiuonuma, Niigata, Japan
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15
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Volatile and soluble metabolite profiles in surface-ripened cheeses with Aspergillus oryzae and Aspergillus sojae. Food Res Int 2022; 158:111535. [DOI: 10.1016/j.foodres.2022.111535] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/26/2022] [Revised: 05/23/2022] [Accepted: 06/17/2022] [Indexed: 11/22/2022]
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16
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Pérez-Alva A, MacIntosh A, Baigts-Allende D, García-Torres R, Ramírez-Rodrigues M. Fermentation of algae to enhance their bioactive activity: A review. ALGAL RES 2022. [DOI: 10.1016/j.algal.2022.102684] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/17/2023]
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17
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Futagami T. The white koji fungus Aspergillus luchuensis mut. kawachii. Biosci Biotechnol Biochem 2022; 86:574-584. [PMID: 35238900 DOI: 10.1093/bbb/zbac033] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/04/2022] [Accepted: 02/24/2022] [Indexed: 11/13/2022]
Abstract
The white koji fungus, Aspergillus luchuensis mut. kawachii, is used in the production of shochu, a traditional Japanese distilled spirit. White koji fungus plays an important role in the shochu production process by supplying amylolytic enzymes such as α-amylase and glucoamylase. These enzymes convert starch contained in primary ingredients such as rice, barley, buckwheat, and sweet potato into glucose, which is subsequently utilized by the yeast Saccharomyces cerevisiae to produce ethanol. White koji fungus also secretes large amounts of citric acid, which lowers the pH of the shochu mash, thereby preventing the growth of undesired microbes and enabling stable production of shochu in relatively warm regions of Japan. This review describes the historical background, research tools, and recent advances in studies of the mechanism of citric acid production by white koji fungus.
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Affiliation(s)
- Taiki Futagami
- Education and Research Center for Fermentation Studies, Faculty of Agriculture, Kagoshima University, Kagoshima, Japan.,United Graduate School of Agricultural Sciences, Kagoshima University, Kagoshima, Japan
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18
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Hagi T, Kurahashi A, Oguro Y, Kodaira K, Kobayashi M, Hayashida S, Yamashita H, Arakawa Y, Miura T, Sato K, Tomita S, Suzuki S, Kusumoto KI, Moriya N, Nomura M. Effect of sake lees on cheese components in cheese ripened by Aspergillus oryzae and lactic acid bacteria. J Dairy Sci 2022; 105:4868-4881. [DOI: 10.3168/jds.2021-21721] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/16/2021] [Accepted: 02/26/2022] [Indexed: 11/19/2022]
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Futagami T, Goto M. Insights regarding sirtuin-dependent gene regulation during white koji production. Commun Integr Biol 2022; 15:92-95. [PMID: 35311223 PMCID: PMC8928858 DOI: 10.1080/19420889.2022.2051844] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/01/2022] Open
Abstract
White koji, a solid-state culture of Aspergillus luchuensis mut. kawachii using grains such as rice and barley, is used as a source of amylolytic enzymes and citric acid for the production of shochu, a traditional Japanese distilled spirit. We previously characterized changes in gene expression that affect the properties of white koji during the shochu production process; however, the underlying regulatory mechanisms were not determined. We then characterized the NAD+-dependent histone deacetylase sirtuin, an epigenetic regulator of various biological phenomena, in A. l. mut. kawachii and found that sirtuin SirD is involved in expression of α-amylase activity and citric acid accumulation. In this addendum study, we measured the NAD+/NADH redox state and found that the NAD+ level and NAD+/NADH ratio decrease during koji production, indicating that sirtuin activity declines in the late stages of koji culture. By comparing these results with transcriptomic data obtained in our previous studies, we estimate that approximately 35% of the gene expression changes during white koji production are SirD dependent. This study provides clues to the mechanism of gene expression regulation in A. l. mut. kawachii during the production of white koji.
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Affiliation(s)
- Taiki Futagami
- Education and Research Center for Fermentation Studies, Faculty of Agriculture, Kagoshima University, Kagoshima, Japan.,United Graduate School of Agricultural Sciences, Kagoshima University, Kagoshima, Japan
| | - Masatoshi Goto
- United Graduate School of Agricultural Sciences, Kagoshima University, Kagoshima, Japan.,Department of Applied Biochemistry and Food Science, Faculty of Agriculture, Saga University, Saga, Japan
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Traditional and Latest Researches on Aspergillus oryzae and Related Koji Molds. J Fungi (Basel) 2021; 7:jof7121075. [PMID: 34947057 PMCID: PMC8703801 DOI: 10.3390/jof7121075] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/09/2021] [Accepted: 12/13/2021] [Indexed: 11/26/2022] Open
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