• YAKHAK HOEJI
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• v.44 no.2
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• pp.197-203
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• 2000

The enzymatic properties of $\beta$-galactosidases from Aspergillus oryzae, bovine liver and Saccharomyces pragilis have been studied using enzyme-linked lectin assay based on the RC $A_{120}$ and BS-II lectins which specifically bind to terminal galactose and GlcNAc residue, respectively. Asialofetuin, a monomeric glycoprotein with approximately 48 kDa in molecular weight, was used as a substrate. This glycoprotein contains three N-linked triantennary complex type carbohydrate chains with each of which terminating in Ga1$\beta$P1 longrightarrow4G1cNAc (74%). Their optimal pHs were 3.5 and 6.5 (A. oryzae), and 3.5~5.5 (bovine liver and S. fragilis) at 37$^{\circ}C$ during 24 hrs, and the effective concentrations were 0.9, 2.9, and 1.7 mg/ml, respectively The enzyme from A oryzae requires 100 mM N $a^{+}$ or $K^{+}$, while the enzyme from bovine liver requires $Ba^{2+}$ for activity. However all of the three $\beta$-galactosidases were inactivated by SDS and C $u^{2+}$. These results indicate that the hydrolysis of glycoprotein such as asialofetuin depends on the reaction conditions of $\beta$-galactosidases and some metal ions. ions.

• Journal of Life Science
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• v.7 no.4
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• pp.289-296
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• 1997

Antioxidative activity of fraction extracted from cultivation of Aspergillus sp. A-5 against oxidation of human low density lipoprotein(LDL) was investigated. Fractions of Aspergillus sp. A-5 cultivation was sucessively purified with ethyl acetate and silica gel column chromatography. The concentration of fraction 4 inhibited Cu$^{2+}$-induced oxidation of LDL almost completely. Band 3 isolated by the further purification of fraction 4 was higher than that of same concentration of $\alpha$-tocopherol, BHA and BHT. The elcetrophoretic mobility of oxidized LDL by addition of Band 3 was faster than that of native LDL, but slower than that of oxidzed LDL. It is concluded that fraction of Aspergillus cultivation contained antioxidants with the capacity to inhibit oxidative modification of LDL.

• Journal of Microbiology and Biotechnology
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• v.24 no.8
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• pp.1081-1087
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• 2014

Aspergillus oryzae is generally recognized as safe, but it is closely related to A. flavus in morphology and genetic characteristics. In this study, we tested the aflatoxigenicity and genetic analysis of nine commercial A. oryzae strains that were used in Korean soybean fermented products. Cultural and HPLC analyses showed that none of the commercial strains produced detectable amount of aflatoxins. According to the molecular analysis of 17 genes in the aflatoxin (AF) biosynthetic pathway, the commercial strains could be classified into three groups. The group I strains contained all the 17 AF biosynthetic genes tested in this study; the group II strains deleted nine AF biosynthetic genes and possessed eight genes, including aflG, aflI, aflK, aflL, aflM, aflO, aflP, and aflQ; the group III strains only had six AF biosynthetic genes, including aflG, aflI, aflK, aflO, aflP, and aflQ. With the reverse transcription polymerase chain reaction, the group I A. oryzae strains showed no expression of aflG, aflQ and/or aflM genes, which resulted in the lack of AF-producing ability. Group II and group III strains could not produce AF owing to the deletion of more than half of the AF biosynthetic genes. In addition, the sequence data of polyketide synthase A (pksA) of group I strains of A. oryzae showed that there were three point mutations (two silent mutations and one missense mutation) compared with aflatoxigenic A. flavus used as the positive control in this study.

• Food Science and Preservation
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• v.21 no.4
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• pp.573-580
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• 2014

The enzymatic activity of Nuruk and the quality properties of Yakju were investigated according to different fungi. The fungi that were used in this study were Aspergillus kawachii KCCM 32819, Aspergillus niger KCCM 32005, Rhizopus japonicus KCCM 11604, Rhizopus oryzae KCCM 11272, Rhizopus oryzae KCCM 11273, Rhizopus oryzae KCCM 11276, and Mucor rouxii KCCM 60148. The study results are as follows. The saccharogenic power of Rhizopus oryzae KCCM 11272 Nuruk was the highest (3,647.72 SP/g) among all the samples. The ${\alpha}$-amylase production and protease activities were highest (3.76 DU and 4.7 tyrosine mg/min, respectively) in the Rhizopus japonicus KCCM 11604 Nuruk. The pH levels of the Yakju made with commercial Nuruk and Rhizopus japonicus KCCM 11604 Nuruk were 4.14 and 4.07, respectively. The total titratable acid content of the Yakju made with Rhizopus oryzae KCCM 11273 Nuruk was the highest (0.56%) among all the samples. Rhizopus japonicus KCCM 11604 and Rhizopus oryzae KCCM 11272 had the highest ethanol yields (15.18% and 15.10%, respectively). In the sensory evaluation carried out in this study, the panel preferred the Yakju made with Rhizopus japonicus KCCM 11604 Nuruk. Overall, however, the panel did not like the Yakju made with Aspergillus niger KCCM 32005 Nuruk.

• Food Science and Biotechnology
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• v.17 no.3
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• pp.527-533
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• 2008

For preparation of high quality kochujang by the traditional fermentation method, 4 types of kochujang were prepared with brick- or grain-shaped meju fermented with different strains (Aspergillus sojae, Aspergillus oryzae+Bacillus subtilis). After 100 days of fermentation at $25^{\circ}C$, the moisture, pH, salt, and ethanol content of kochujang were 40.52-43.20%, 4.71-4.82, 8.7-9.1%, and 0.75-0.94%, respectively, showing slight differences according to the strains and shapes of meju. Titratable acidities were slightly increased for up to 60 days of fermentation. The amino-type nitrogen content of kochujang prepared with brick-shaped meju (A. oryzae+B. subtilis) was the highest (164.20 mg%) among all of the kochujang types. The redness (a) value of kochujang prepared with brick-shaped meju (A. sojae) were higher (19.08) than those of other treatments (18.37-18.59). Sensory evaluation of kochujang prepared with grain-shaped meju (A. sojae) showed the highest scores for color and overall acceptability, 'at $6.43{\pm}1.87$ and $6.29{\pm}1.44$, respectively. It was estimated that high quality kochujang could be made by using meju fermented with selected strains.

• 한국생물공학회:학술대회논문집
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• 2000.04a
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• pp.215-218
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• 2000

Aspergillus oryzae is a filamentous fungus classified in the group Aspergillaceae Ascomycetes. It is an important microorganism for industrial production of enzymes and fermented food productions. The genetic transformation system in A. oryzae was used to protoplast mediated transformation with PEG/$CaCl_2$. When the protoplast was used, the regeneration efficiency was decreased and then transformation frequence was also effected. In this study, fungal transformation was carried out by bypassing the protoplast isolation step, changing enzymes, such as hemicellulase and celluclast, and decreasing the culturing time for the increment of the transformation efficiency. 83 transformants/10ug of DNA with hemicellulase were obtained, compared with less than 10 transformants with novozyme234 and celluclast.

• Korean Journal of Microbiology
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• v.10 no.3
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• pp.106-108
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• 1972

The enzyme was produced by Asp.oryzae SHW 131. the enzymatic properties of .alpha.-amylase are following : 1) Crystallization of .alpha.-amylase is formed of longish square. 2) The range of stable pH is 5-10 and optimum ph is 5.5. 3) It is very unstable enzyme about EDTA and protection by $Ca^{++}$ ion and best activated at $50^{\circ}C$ about temperature. 4) Asp.oryzae SHW 131 produced .alpha.-amylase with acid-protease, neutral-protease and tepid-alkalin-protease.

• Korean Journal of Microbiology
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• v.10 no.3
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• pp.105-105
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• 1972

The enzyme was produced by Asp.oryzae SHW 131. the enzymatic properties of .alpha.-amylase are following : 1) Crystallization of .alpha.-amylase is formed of longish square. 2) The range of stable pH is 5-10 and optimum ph is 5.5. 3) It is very unstable enzyme about EDTA and protection by $Ca^{++}$ ion and best activated at $50^{\circ}C$ about temperature. 4) Asp.oryzae SHW 131 produced .alpha.-amylase with acid-protease, neutral-protease and tepid-alkalin-protease.

• Korean Journal of Food Science and Technology
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• v.25 no.5
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• pp.430-437
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• 1993

This study was carried out for high quality mirin Production by fusant F-50. Cellularly fused between Aspergillus oryzae 9-12 and Aspergillus shirousamii 6082-60. The conventional and the improvement methods in Mirin-making by F-50 showed high level of total sugar, reducing sugar and amino-nitrogen of 42%, 38% and 0.18%, respectively. Free amino acids in Mirin were found to 387.2 mg% glutamic acid, 283.8 mg% arginine, 244.0 mg% leucine, 218.0 mg% aspartic acid, 231.1 mg% alanine, 168.3 mg% serine and 148 mg% phenylalanine. Organic acids in Mirin were contained: oxalic acid, citric acid, malic acid, succinic acid, lactic acid, acetic acid and propionic acid. Sugars such as glucose, maltose, isomaltose, maltotriose, ribose, isomaltotriose and isomatotertraose were also found in Mirin. The clouding formation of Mirin made by F-50 showed 0.03 alcohol clouding, 0.08 water clouding and negative heat clouding.

• Asian-Australasian Journal of Animal Sciences
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• v.22 no.6
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• pp.849-856
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• 2009

In this study, dietary supplementations of Korean Meju, fermented soybean meal (F-SBM) by Aspergillus oryzae, and A. oryzae itself were evaluated on growth performance, feed utilization, immune responses and phosphorus availability in juvenile parrot fish, a marine aquaculture fish species. Four isonitrogenous and isocaloric diets were formulated to contain 8% soybean meal (control diet), 4% Meju (50% soybean meal was replaced by Meju), 4% F-SBM (50% soybean meal was replaced by F-SBM), or 0.08% A. oryzae itself. One of the four experimental diets was fed to triplicate groups of fish for 8 weeks. At the end of the feeding trial, no significant differences were found in growth performances and feed utilization. Red blood cell counts in the fish fed the A. oryzae diet were significantly higher than that of fish fed the control diet. The antioxidant activity in Meju diet was significantly higher than that of the control and A. oryzae diets. Fish fed Meju and F-SBM diets showed numerically higher antioxidant activity of serum compared to that of fish fed the control diet, even though it was not significant. Liver superoxide dismutase activity of fish fed the test diets was significantly higher than that of fish fed the control diet. The apparent digestibility coefficients of protein of fish fed all the diets were not significantly different. Phosphorus absorption was numerically increased in fish fed F-SBM and A. oryzae diets compared to that of fish fed the control diet. This study indicates that the fermentation process of soybean meal does not impair growth performance and feed utilization in parrot fish. The fermentation process could enhance the availability of phosphorus in soybean meal and non-specific immune responses of parrot fish.