Secretory enzyme production and conidiation of Aspergillus oryzae in submerged liquid culture |
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Authors: | Shigenori Ueno Makoto Miyama Yoshitami Ohashi Masakazu Izumiya Iwao Kusaka |
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Affiliation: | (1) Research Department of Biological Chemistry, Wakamoto Pharmaceutical Co., Ltd., Kanate 378, Ohi-machi Ashigarakami-gun, 258 Kanagawa, Japan;(2) Institute of Applied Microbiology, University of Tokyo, Bunkyo-ku, 113 Tokyo, Japan |
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Abstract: | Summary The production of - and -galactosidases, proteinase and -amylase and also conidiation of Aspergillus oryzae were examined in liquid soybean meal culture. In a culture of soybean meal only, conidiation of the fungus was not induced and the production of the enzymes was not significant, although fungal growth was abundant. When phosphate was added to the medium at concentrations above 0.2 M, enzyme production was significantly increased and the cells formed conidiophores after enzyme production had attained maximum level. Increase in production of galactosidases was the most marked.K- or Na-salts other than phosphate were not effective stimulants for enzyme production, while conidiation was not induced under these growth conditions. Conidiation and production of enzymes were repressed by the addition of glucose or casamino acids to the soybean meal medium containing KH2PO4.Conidiation and enzyme production were also studied in modified Czapek media in which sucrose was replaced by other carbon sources. Lactose, lactulose, melibiose and polysaccharides composed of galactosyl linkage such as arabinogalactan induced both conidiation and production of the enzymes. |
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