Mirin-Making from Koji Prepared with a Mutant Aspergillus oryzae Producing High Activity of Carboxypeptidase

It has been desired to improve the quality of mirin without decreasing the level of productivity. Accordingly, by ultraviolet irradiation to cause mutation, we screened for mutants with high acid carboxypeptidase (ACPase) activity from Aspergillus oryzae IFO 4079 (parental strain). We obtained a mutant with ACPase with the activity of 20,000 units · g⁻¹ of koji, about three times that of the parental strain. In mirin-making, koji prepared with this mutant had the same productivity, but the concentration of amino nitrogen in the mirin obtained with this mutant was 1.2–1.4 times that of the parental strain. Results of sensory tests showed that the mirin prepared with koji of the mutant had a good taste on the whole. The degree of clouding In mirin made with glutinous rice steamed at atmospheric pressure was much less with koji of this mutant than that of the parental strain.     

Evaluation of koji prepared with various molds for mirin-making

Koji is one of the raw materials used for mirin-making, and it is traditionally prepared with Aspergillus oryzae. To improve productivity and to be available for a variety of mirin, various koji were prepared with A. niger, A. awamori, A. usamii mut. shiro-usamii, and Rhizopus oligosporus and examined for possible to use in mirin-making. The degrees of digestion of the starch and protein in various koji were at its highest with either koji prepared with A. oryzae at pH 7.0 or with A. usamii mut. shiro-usamii at pH 3.0. The degree of digestion of the protein in koji made with A. usamii mut. shiro-usamii was decreased in koji digestion at higher temperature (at over 50°C) compared to that in koji made with A. oryzae. We examined the ratio of koji to steamed glutinous rice to identify the optimum value for mirin production. The optimum ratios for digestion of starch in the mash with koji of A. oryzae and A. usamii mut. shiro-usamii were 0.10 and 0.15, respectively. These values were in agreement with the 0.10–0.25 established by experience. Therefore, of the five strains tested, A. usamii mut. shiro-usamii, among the tested molds was the most suitable strain for preparing koji in mirin-making without decreasing productivity, while lending new qualities to the mirin. The koji prepared with A. oryzae had a good smell but the koji prepared with A. usamii mut. shiro-usamii had a little mold smell. Then if this little mold smell could be improved, this koji can be used in mirin-making. The koji prepared with A. niger contained the most citric acid of all strains but the digestivities of starch and protein in the koji was less than those of koji prepared with A. oryzae and A. usamii mut. shiro-usamii. The digestivities of starch and protein in koji prepared with A. awamori were the lowest values. In 35% alcohol, its productivities in mirin-making seemed to be low. Because of the highest content of lactic acid, the koji prepared with R. oligosporus seemed to be suitable for mirin-making. Then if its productivity could be improved, this koji can be used in mirin-making.     

Growth of submerged mycelia of Aspergillus kawachii in solid-state culture

Submerged mycelial growth of Aspergillus kawachii IFO4308 in solid-state culture (SSC) was studied. From the result of Northern blot analysis, acid-stable α-amylase was found to be produced mainly by the submerged mycelia rather than the aerial mycelia. The submerged mycelia showed better growth in SSC using rice as the solid substrate (koji) than in agar plate culture in spite of low concentrations of dissolved oxygen in koji. Good growth in SSC suggested the existence of an effective oxygen transfer mechanism in koji which governed the mycelial growth. When koji was submerged in water, small bubbles were generated. This phenomenon indicated the formation of vacant spaces in koji during SSC. The submerged mycelia showed better growth in the koji having a larger number of vacant spaces. Considering these facts it was concluded that the vacant spaces participate in effecting an oxygen transfer mechanism in koji as air vents because the diffusivity of oxygen in an air is larger than in koji itself.     

Use of koji prepared with a high citric acid producing mutant of Aspergillus usamii as a raw material for Saké brewing

There is a possibility of developing a new kind of saké in which the refreshing sour taste of citric acid is introduced. In this study, we bred a new mutant of Aspergillus usamii mut. shiro-usamii that produced much citric acid. The koji prepared with the mutant contained about 20 mg of citric acid per gram of dry koji, twice that of the koji of the parental strain. The activities of a-amylase, glucoamylase, and acidic protease in the koji prepared with the mutant were 82%, 94%, and 95%, respectively, those of the parental strain. Using this koji with the mutant, saké was produced. The levels of citric acid and isoamyl acetate were 5.1 and 1.4 times, respectively, those of saké prepared with koji of A. oryzae. Sensory tests indicated that saké made with koji with the mutant was refreshingly sour, with a good aroma.     

Mirin-making using long-life koji with low water content

In an attempt to store koji longer than is now possible at room temperature, we investigated ways in which to dry it. Dried koji with a water activity (Aw) of 0.77 containing 0.11 g of water/g of solid was prepared from fresh koji with an Aw of 0.88 containing 0.39 g of water/g of solid. Drying was found to be more efficient above 50°C. The most suitable conditions were at 55°C under 760 mm Hg of pressure for 5–6 h (Method I) when fresh koji was prepared with crushed rice. This dried koji had 84% or more of the original enzyme activity. Other methods, such as drying at 55°C under 20 mm Hg of pressure for 6 h (Method II), and drying by mixing fresh koji with dried steamed rice powder at 23°C for 24 h (Method III) were also examined. For retaining enzyme activity after drying, Method III was theoretically the best. In practice, however, Method I was found to be efficient and inexpensive. For dried koji made using Method I, the α-amylase and neutral protease activities were 80% and over 90%, respectively, of the baseline values after 6 months of storage at 30°C. The number of bacteria in the dried koji was small, but the number of thermotolerant bacteria was almost unchanged. For mirin manufactured using dried koji which was stored for 4 months, the yield, properties and sensory qualities of the mirin were essentially the same as those obtained using fresh koji.     

Protoplast fusion between Aspergillus oryzae and Aspergillus niger in relation to their multinuclear nature

Protoplasts of cycloheximide-resistant strains from Aspergillus oryzae IFO 5239 were fused with those of kabicidin-resistant strains from Aspergillus niger IFO 4407. By nuclear staining in conidia, it appeared that all of the fusant conidia had two kinds of nuclei. Small nuclei seemed to be derived from A. oryzae and large nuclei seemed to be derived from A. niger. However, three types of antibiotic resistance were shown among the conidia of fusants. Almost all were kabicidin resistant. Conidia of fusants were multinuclear and had various DNA contents and various sizes. By the comparison with the growth rates of parental strains, the growth rates of A. niger were superior to those of A. oryzae. The inclination in the distribution of antibiotic resistance of fusant conidia seemed to owe more to the differences of growth rates between parental strains than the influence of the multinucleate nature of a parental strain.     

Mirin-making at low alcohol concentration with Koji prepared with a new mutant of Aspergillus usamii

We examined the productivity of mirin-making and the quality if the mirin produced using koji prepared with a new mutant (mutant CA) that originated from Aspergillus usamii mut. shiro-usamii. The koji prepared with the mutant CA contained a large amount of citric acid. Therefore, the concentration of the brewing alcohol added to prevent bacterial contamination of the mash was decreased to 6.0% from the 12.5% needed when the mash was made with koji of the conventional Aspergillus oryzae. A mash containing this low concentration of alcohol was incubated with koji of the mutant CA and enzyme preparations such as α-amylase (6,000 DU/kg mash) from Bacillus subtilis and acidic protease (1,000 PU/kg mash) from Aspergillus niger. The starch and protein in this mash was sufficiently digested. The yield of mirin obtained from this mash was high (96% based on the mash weight), and the resulting mirin contained much citric acid, malic acid, succinic acid, nitrogen compounds, isomaltose, isomaltotriose, and oligosaccarides. The taste of the mirin was refreshingly sour and flavorsome.     

Isolation and characterization of phytase isozymes produced by Aspergillus oryzae

A mutant strain (KL-38) of Aspergillus oryzae was obtained by UV irradiation. Phytase activity of KL-38 in molded rice (koji rice) was about 2.7-fold of that obtained from the parent strain (BP-1). Phytase activity of KL-38 in the submerged culture was similar to that of BP-1. Two types of phytase were produced from koji culture: phytase I (Phy I) was produced during incubation of both koji and submerged cultures, and phytase II (Phy II) was obtained only from koji culture. Phy II production was increased in KL-38 compared with BP-1, whereas the production of Phy I was similar for both KL-38 and BP-1. This finding indicates that A. oryzae has at least two types of phytase isozyme.     

Critical importance of phytase for yeast growth and alcohol fermentation in Japanese sake brewing

The high phytase producing mutant of Aspergillus oryzae (KL-38) previously isolated was employed for koji making, and the produced koji rice then supplied for sake brewing. The alcohol fermentation was improved compared to that with the parent strain (A. oryzae BP-1). The effects of two phytase isozymes (Phy I and Phy II) produced by A. oryzae on yeast growth and inorganic phosphate liberation were investigated using a synthetic medium containing phytic acid as a sole phosphate source. Yeast growth and the liberation of inorganic phosphate were both enhanced by the combination of Phy I and Phy II at a ratio of 1 to 3, which was compatible with the production ratio in KL-38. Based on these results, phytase plays important role in sake brewing, and that the maximum inorganic phosphate liberation from phytic acid can be obtained by a suitable combination of Phy I and Phy II.     

Purification and properties of glutaminase from Aspergillus oryzae

Glutaminase activity was found in a water extract of a wheat bran koji (extracellular fraction) of Aspergillus oryzae strains Lee-1, H-16 and MA-27-IM isolated from a commercial koji ssed for soy sauce fermentation, as well as in thier mycelia (intracellular fraction). Both the intracellular and the extracellular glutaminases were purified from strain MA-27-IM. Polyacrylamide gel electrophoresis of each purified preparation gave a single band with identical electrophoretic mobility. The molecular weight of the intracellular and the extracellular glutaminases were estimated to be approximately 113, 000. Both preparations hydrolyzed various γ-glutamyl compounds besides l-glutamine but did not exhibit asparaginase activity. Further investigation of these preparations inidicated that these glutaminases possessed almost the same properties, suggesting their similarity.     

Culture conditions of Aspergillus oryzae for production of enzyme preparation

Submerged culture was better than solid culture in the production of proteinase and peptidases from Aspergillus oryzae 460. On the contrary, solid culture was better than submerged culture in the production of α-amylase, carboxymethyl cellulase, and pectinlyase from the same fungus.The soy souce mash (moromi) made with the enzyme preparation from submerged culture was highly viscous and the soy sauce produced was characteristic in low contents of alcohol and reducing sugar, low pH value, and less aroma. Soy sauce made with the enzyme preparation from solid culture was superior on these points to that from submerged culture.Wheat bran was best as the raw material for the enzyme preparation in easy koji making, large amount produced, and low cost.In enzyme production from a solid culture, addition of urea (0.8% to wheat bran) nearly doubled the leucine aminopeptidase for Leu-Gly-Gly. The incubation period was reduced to 30 to 40 h from 50 to 60 h using germinated spores and moisture-controlled culture with forced aeration.     

Koji glycosylceramide commonly contained in Japanese traditional fermented foods alters cholesterol metabolism in obese mice

ABSTRACT

Koji, which is manufactured by proliferating non-pathogenic fungus Aspergillus oryzae on steamed rice, is the base for Japanese traditional fermented foods. We have revealed that koji and related Japanese fermented foods and drinks such as amazake, shio-koji, unfiltered sake and miso contain abundant glycosylceramide. Here, we report that feeding of koji glycosylceramide to obese mice alters the cholesterol metabolism . Liver cholesterol was significantly decreased in obese mice fed with koji glycosylceramide. We hypothesized that their liver cholesterol was decreased because it was converted to bile acids. Consistent with the hypothesis, many bile acids were increased in the cecum and feces of obese mice fed with koji glycosylceramide. Expressions of CYP7A1 and ABCG8 involved in the metabolism of cholesterol were significantly increased in the liver of mice fed with koji glycosylceramide. Therefore, it was considered that koji glycosylceramide affects the cholesterol metabolism in obese mice.     

Enzyme preparation from extract of wheat bran koji by alcohol precipitation

A method for the preparation method of enzymes for shoyu making was studied. When enzyme proteins were extracted with water from a column of wheat bran koji culture of Aspergillus oryzae 460, the tailing phenomenon resulted in low recovery. However, a better yield was obtained by the use of the solution passed at the latter stage of extraction as the extraction liquid for the succeeding extraction. Thus, in case of leucine aminopeptidase (Leu-Gly-Gly as substrate) the extraction yield reached 89%. Considering the extraction yield, and the amount of alcohol required to precipitate enzyme proteins, an appropriate volume of extract was found to be 1.5 to 2 times the amount of wheat bran koji. Moreover, less sporulation of koji culture due to a shortening of the culture time to 48 h, or 38 h by the use of germinated spores as seed culture, resulted in less water repellence, and a higher yield of extraction of enzymes than in the old culture (58.5 h). The temperature of the mixture of extract and alcohol should be kept at 5°C to increase the yield of leucine aminopeptidase and acid carboxypeptidase. By the concentration of enzyme proteins through ultrafiltration, the use of alcohol could be reduced, and an enzyme preparation with high specific activity and recovery could be obtained.     

Effect of koji starter on metabolites in Japanese alcoholic beverage sake made from the sake rice Koshitanrei

ABSTRACT

In sake brewing, the steamed rice is used in 2 ways, added to sake-mash and making rice-koji. Rice-koji is made from the steamed rice by using koji starter, and its quality is an important determinant of the aroma/taste of sake. The sake rice Koshitanrei (KOS) was developed in Niigata Prefecture by crossing 2 sake rice varieties, Gohyakumangoku and Yamadanishiki. Recently, we reported the characteristic components/metabolites in sake made from KOS by conducting metabolome analysis using UPLC-QTOF-MS. In this study, to investigate the effect of koji starter and sake rice cultivars on the sake metabolites, we performed small-scale sake-making tests using the above 3 rice cultivars and 3 koji starters. Finally, we demonstrated that some of the characteristic components/metabolites of sake from KOS are affected by the koji starter. Thus, in addition to rice cultivar, koji starter plays an important role for establishment/maintenance of the quality of the final product.     

Brewing of saké from rice and rice-koji defatted by supercritical carbon dioxide treatment

Saké was brewed using rice and rice-koji defatted by extraction with supercritical carbon dioxide (SCCO₂). Extraction with SC:CO₂ at 300 atm and 40°C decreased the total contents of lipids of 90%- and 80%-polished rice to levels comparable to those of 80%- and 70%-polished rice. Addition of 5 wt% ethanol to SCCO₂ further decreased the total lipids. SCCO₂ extraction also removed lipids from rice-koji without decreasing its enzymatic activities. SCCO₂ treatment of rice improved the quality of saké, but SCCO₂ treatment of rice-koji did not.     

Development of a LAMP method for detecting F129L mutant in azoxystrobin-resistant Pyricularia oryzae

Azoxystrobin has been widely used since 1996 to control rice blast caused by Pyricularia oryzae. Azoxystrobin resistance related to mutations at the P. oryzae target protein (F129L of Cytb) has been reported worldwide. To quickly identify and detect resistant strains in the field, this research established a rapid loop-mediated isothermal amplification (LAMP) detection system for the F129L mutation. The system could detect the P. oryzae F129L (TTC-TTA) mutation at 62 °C within 60 min, with a detection limit of 100 fg/μL, which is 10 times higher than for conventional PCR. The method had high specificity and repeatability and could detect the F129L (TTC-TTA) mutation in plant tissues within 3 h. The LAMP method established in this study will be useful to detect azoxystrobin-resistant P. oryzae F129L mutant strains and generate significant data for the management of resistant P. oryzae isolates.     

The proportion of non-aflatoxigenic strains of the Aspergillus flavus/oryzae complex from meju by analyses of the aflatoxin biosynthetic genes

Strains of the Aspergillus flavus/oryzae complex are frequently isolated from meju, a fermented soybean product, that is used as the starting material for ganjang (soy sauce) and doenjang (soybean paste) production. In this study, we examined the aflatoxin producing capacity of A. flavus/oryzae strains isolated from meju. 192 strains of A. flavus/oryzae were isolated from more than 100 meju samples collected from diverse regions of Korea from 2008 to 2011, and the norB-cypA, omtA, and aflR genes in the aflatoxin biosynthesis gene cluster were analyzed. We found that 178 strains (92.7%) belonged to non-aflatoxigenic group (Type I of norB-cypA, IB-L-B-, IC-AO, or IA-L-B- of omtA, and AO type of aflR), and 14 strains (7.3%) belonged to aflatoxin-producible group (Type II of norB-cypA, IC-L-B+/B- or IC-L-B+ of omtA, and AF type of aflR). Only 7 strains (3.6%) in the aflatoxin-producible group produced aflatoxins on Czapek yeast-extract medium. The aflatoxin-producing capability of A. flavus/oryzae strains from other sources in Korea were also investigated, and 92.9% (52/56) strains from air, 93.9% (31/33) strains from rice straw, 91.7% (11/12) strains from soybean, 81.3% (13/16) strains from corn, 82% (41/50) strains from peanut, and 73.2% (41/56) strains from arable soil were included in the non-aflatoxigenic group. The proportion of non-aflatoxigenicity of meju strains was similar to that of strains from soybean, air and rice straw, all of which have an effect on the fermentation of meju. The data suggest that meju does not have a preference for non-aflatoxigenic or aflatoxin-producible strains of A. flavus/oryzae from the environment of meju. The non-aflatoxigenic meju strains are proposed to be named A. oryzae, while the meju strains that can produce aflatoxins should be referred to A. flavus in this study.     

Evidence for Biotrophic Lifestyle and Biocontrol Potential of Dark Septate Endophyte Harpophora oryzae to Rice Blast Disease

The mutualism pattern of the dark septate endophyte (DSE) Harpophora oryzae in rice roots and its biocontrol potential in rice blast disease caused by Magnaporthe oryzae were investigated. Fluorescent protein-expressing H. oryzae was used to monitor the colonization pattern. Hyphae invaded from the epidermis to the inner cortex, but not into the root stele. Fungal colonization increased with root tissue maturation, showing no colonization in the meristematic zone, slight colonization in the elongation zone, and heavy colonization in the differentiation zone. H. oryzae adopted a biotrophic lifestyle in roots accompanied by programmed cell death. Real-time PCR facilitated the accurate quantification of fungal growth and the respective plant response. The biocontrol potential of H. oryzae was visualized by inoculation with eGFP-tagged M. oryzae in rice. H. oryzae protected rice from M. oryzae root invasion by the accumulation of H₂O₂ and elevated antioxidative capacity. H. oryzae also induced systemic resistance against rice blast. This systemic resistance was mediated by the OsWRKY45-dependent salicylic acid (SA) signaling pathway, as indicated by the strongly upregulated expression of OsWRKY45. The colonization pattern of H. oryzae was consistent with the typical characteristics of DSEs. H. oryzae enhanced local resistance by reactive oxygen species (ROS) and high antioxidative level and induced OsWRKY45-dependent SA-mediated systemic resistance against rice blast.     

Preparation of Koji from corn hulls for alcoholic fermentation without cooking

Corn hulls, the outer peel covering the corn grain, were used for preparation of koji, which was applied to alcoholic fermentation without cooking of raw strachy materials. Corn hull koji had lower saccharifying power, α-amylase, CMCase and xylanase than wheat bran koji, but higher protease and pectinase activities, Its alcoholic fermentations of cassava starch and sweet potato were also superior to those of wheat bran koji: corn hull koji gave 10.3% (v/v) of alcohol with 93% yield from 20 g of cassava starch, while wheat bran koji gave 9.4% (v/v) of alcohol with 90.4% yeild; and corn hull koji gave 9.1% (v/v) of alcohol with 92.6% yielded from 50 g of sweet potato, while wheatbran koji gave 8.1 (v/v) of alcohol with 88.6% yield.     

Increasing glutaminase activity in shoyu koji using a mixed culture of two koji moulds

For improved fermentation of shoyu (soy sauce), a useful koji-making system has been developed using a mixed tane-koji of two shoyu koji moulds, namely Aspergillus oryzae K2 (length of conidiophores about 350 m) and the late-conidiation strain, A. oryzae HG (length of conidiophores about 2500 m). The mixed culture of strains K2 and HG had about twice the glutaminase activity of the single-strain cultures. In addition, the number of conidia in the mixed culture was about 10% of that in a culture of strain K2 alone.