• Applied Biological Chemistry
• /
• 제29권3호
• /
• pp.255-259
• /
• 1986

Aspergillus flavus ATCC 15517에 의한 aflatoxin의 생산은 Aspergillus awamori, Aspergillus kawachii, Aspergillus niger, Aspergillus oryzea 및 Aspergillus shirousamii와의 혼합 배양시 단독배 양에 비하여 각각 1.3%, 13.8%, 1.3%, 0.7% 및 38.5%로 감소되었다. 또한 이들 고오지 곰팡이들은 $aflatoxin\;B_1$을 $791{\mu}g/50ml$ 함유하는 배지에서 7일 배양시 $75{\sim}100%$의 aflatoxin 분해율을 보였다. A. awamori는 배양중 aflatoxin을 분해하는 물질을 분비하였으며 가열처리로 이는 불황성화 되었다. 이 물질에 의한 aflatoxin의 분해산물은 Bacillus megaterium NRRL B-1368에 대한 독성도 소멸되었다.

• Applied Biological Chemistry
• /
• 제45권3호
• /
• pp.138-144
• /
• 2002

제주민속 좁쌀주의 품질향상을 위하여 누룩으로부터 분리한 우수균주를 이용하여 양조특성을 검토하였다. 양조효모로 Saccharomyces sp Y5-1를, 그리고 당화균으로 Aspergillus oryzae M6-1, Aspergillus awamori 6970, Aspergillus usamii mut. shirousamii 6959를 각각 사용하였다. 좁쌀주의 양조에서 발효기간 중에 총산, 가용성 고형물, 색도, 에탄올 함량은 증가하였다. 에탄올 함량은 Aspergillus awamori 6970, Aspergillus usamii mut. shirousamii 6959 누룩구가 각각 10.6%, 10.1%로 높았다. Citric acid는 발효 $1{\sim}2$일에만 검출되었고, tartaric acid는 발효 1일에 시판 누룩구에서만'51.8 ppm 검출되었다. 유기산 중에 대부분을 차지하는 lactic acid는 Aspergillus awamori 6970 누룩구, acetic acid는 시판 누룩구에서 가장 많았다. 발효 중에 xylose, arabinose, glucose, maltose가 검출되었고, glucose와 xylose가 많았다. 휘발성 향기성분으로는 acetone, ethyl acetate, methanol, ethanol, n-propanol, iso-butanol, iso-amyl alcohol이 검출되었다. 좁쌀 주의 관능검사 결과, 색과 맛에서 Aspergillus usamii mut. shirousamii 누룩구가 좋았으며, 향기에서는 서로 비슷한 기호도를 나타내었다.

• Journal of Microbiology and Biotechnology
• /
• 제11권6호
• /
• pp.1066-1070
• /
• 2001

The PhyA gene, encoding myo-inositol hexakisphosphate phosphohydrolase in Aspergillus niger var. awamori (wild-type), was cloned and sequenced. The cDNA was overexpressed by a multicopy gene expression system in Pichia pastoris KM71. Recombinant, wild-type and commercial phytase from Aspergilus ficuum NRRL 3135 (Natuphos) were purified. The PhyA gene of Aspergillus niger var awamori showed perfect homology to the phytase of Aspergillus ficcum and $97\%$ homology to A. niger var awamori (L02421). Wild-type phytase was highly glycosylated and more thermostable than the other two, while deglycosylated farms of three phytases showed identical molecular weight, 507 kDa. After heating at $80^{\circ}C$, wild-type, commercial, and recombinant phytases retained $57\%, 32%,\;and\;8\%$ of their original activities, respectively. In conclusion, glycosylation plays a key role in the thermostability of phytase and its enzymatic characterization.

• 한국토양비료학회지
• /
• 제45권3호
• /
• pp.428-434
• /
• 2012

A fungal strain, capable of solubilizing insoluble phosphate under diverse temperature, pH and salt conditions was isolated from Waste Mushroom bed of Agaricus bisporus in South Korea. Based on 18S rRNA analysis, the strain was identified as Aspergillus awamori bxq33110. The strain showed maximum phosphate solubilization in AYG medium (525 ${\mu}g\;mL^{-1}$) followed by NBRIP medium (515 ${\mu}g\;mL^{-1}$). The strain solubilized $Ca_3(PO_4)_2$ to a greater extent and rock phosphate and $FePO_4$ to a certain extent. However $AlPO_4$ solubilizing ability of the strain was found to be very low. Glucose at the rate of 2% ($561{\mu}g\;mL^{-1}$) was found be the best carbon source for Aspergillus awamori bxq33110 to solubilize maximum amount of phosphate. However, no significant difference ($P{\leq}0.05$) in phosphorus solubilization was found between 1% and 2% glucose concentrations. $(NH_4)_2SO_4$ was the best nitrogen source for Aspergillus awamori bxq33110 followed by $NH_4Cl$ and $NH_4NO_3$. At pH 7, temperature $30^{\circ}C$ and 5% salt concentration (674 ${\mu}g\;mL^{-1}$) were found to be the optimal conditions for insoluble phosphate solubilization. However, strain Aspergillus awamori bxq33110 was shown to have the ability to solublize phosphate under different stress conditions at $30-40^{\circ}C$ temperature, pH 7-10 and 0-10% salt concentrations indicating it's potential to be used as bio-inoculants in different environmental conditions.

• 한국식품영양과학회지
• /
• 제18권1호
• /
• pp.47-52
• /
• 1989

곰팡중에서 melanoidin의 탈색력이 있는 Aspergillus awamori, B-2을 선별하여 탈색력을 실험하였다. Aspergillus awamori, B-2는 3.0% glucose, 0.5% yeast extract, 0.1% $KH_2PO_4$, 및 0.05% $MgSO_4{\cdot}7H_2O$을 함유하는 melanoidin 용액(pH 7.0) 에서 5일 동안 $37^{\circ}C$에서 배양했을때 가장 높은 탈색력을 나타내었다. 탈색력을 효과적으로 하기 위하여 Ca-alginate로 고정화하여 최적조건에서 계속적으로 탈색하였을때 mycelia 단독보다는 더욱 효과적이었다. Melanoidin 탈색력은 최적 조건에서 10일 동안 반응하였을때 약 70%을 나타내었다. 고정 화한 mycelia의 재사용에 의한 계속적인 탈색을 시도하였던바 15일 동안 연속적으로 반응시켜도 약 60-70%의 탈색력을 계속 유지하였다.

• 한국식품영양과학회지
• /
• 제24권5호
• /
• pp.803-810
• /
• 1995

Gel bead의 효율적인 이용을 목적으로 산소요구성이 전혀 다른 두 균주로 구성된 혼합고정화 배양계의 개발을 시도하였다. 호기성 균으로서 A. awamori, 혐기성균으로서 Z. mobilis를 사용하여 생전분으로 부터 에탄올 생산을 행한 결과는 다음과 같다. 두 균주의 최적 혼합비율은 A. awamori $1.25{\times}10^{9}\;spore/L-gel$, Z. mobilis 0.5g cell/L-gel이었다. 배양이 완료된 후의 gel bead 내의 균주 분포는 각각 혐기부와 호기부, 즉 gel bead의 표면부와 중심부로 생육장소가 구분되어 있었다. A-Z계의 배양에서는 에탄올의 수율이 낮았고, 균사가 gel bead로 부터 누출되었다. 배양 개시 후 36시간째에 배양기의 면전을 특수 제조한 check valve가 부착된 실리콘 plug로 교환하여 혐기적 배양을 행한 A-Z 36계에서는 gel bead로 부터 균사의 누출이 상당히 억제되었고, pH가 4.3을 유지하면서, 에탄올의 수율이 대조구 보다 약2배 높게 나타났다.

• 한국미생물·생명공학회지
• /
• 제20권4호
• /
• pp.390-394
• /
• 1992

Aspergillus awamori var. fumeus가 균체 밖으로 생산하느 aflatoxin 분해인자의 효소적 특성을 조사 하기위하여 그 배양 여액을 aflatoxin B1과 반응시킨 결과 1시간 동안 60의 기질을 분해하였다. 반응속도는 초기에 가장 높았으며 시간이 지날 수록 낮아졌다. 반응속도와 기질농도의 관계는 이중역수 식에서 직선을 보이며 겉보기 $K_m$은 $10.2{\mu}M$로 측정되었다. 최적온도 및 최적 pH는 각각 $30^{\circ}C$ 및 5로 나타났다. 반응은 분자상 산소를 요구하며 $Co^{2+}$에 의해서 촉진되나 $Fe^{2+}$, $Ca^{2+}$, $Zn^{2+}$, $Cu^{2+}$, 및 $Ba^{2+}$ 등의 이온에 의하여 저해되었다. 또한 KCN과 metyrapone에 의하여 저해되나, $NaIO_4$, cytochrome C 및 NADPH에 의한 영향은 관찰되지 않았다.

• Journal of Applied Biological Chemistry
• /
• 제63권3호
• /
• pp.229-234
• /
• 2020

Beer production with rice or other malt substitutes suffers from a lack of suitable enzymes for saccharification. For this reason, rice nuruk (fermentation starter) was tested as a starch replacement for malt in the saccharification process of beer production. The results of this study show that the enzyme activities of rice nuruk made with brewing fungi were higher than those of malt. Saccharification and glucoamylase activities were high in Aspergillus awamori KCCM 30790 and α-amylase activity was high in Aspergillus oryzae CF1003. Overall, malt beer had significantly higher alcohol, pH, total acid, volatile acids, amino acids, free amino nitrogen, bitterness unit and ΔE than rice nuruk beer. Where as Aspergillus awamori KCCM 30790 beer had significantly higher soluble solids, reducing sugar than malt beer. According to a sensory evaluation, malt beer was better color, flavor and Aspergillus oryzae CF1003 beer was better taste, texture, overall acceptability than other beer. Therefore Aspergillus awamori KCCM 30790 beer was suitable considering enzyme activities (saccharification, glucoalmylase) and physicochemical characteristics (soluble solids, reducing sugar). And then Aspergillus oryzae CF1003 beer was suitable considering sensory evaluation (taste, texture, overall acceptability). Therefore rice nuruk like Aspergillus awamori KCCM 30790 and Aspergillus oryzae CF1003 were suitable as a substitute material that can replace for malt in beer proceccing.

• 한국식품영양학회지
• /
• 제6권4호
• /
• pp.294-300
• /
• 1993

This study was carried out to investigate the influences of cultural conditions of koji on the production of saccharogenic amylase during rice-koji making by Aspergillus awamori var. kawachii which is now widely used as koji-mold in brewing Tikju and Yakju in Korea. The optimum cultural temperature for the production of saccharogenic amylase by this mold was 36$^{\circ}C$, and at this temperature it needed 40 hours of cultivation for maximum production of this enzyme. It was favorable for high production of both organic acid and saccharogenic amylase to shift the cultural temperature form initial 36$^{\circ}C$ to 32$^{\circ}C$ after 20~25 hours of cultivation. The production of saccharogenic amylase was low when the water content of steamed rice was below 35%, but its production was high at 40~60% of water content. When the quantity of conidial inoculation was too small, the production of saccharogenic amylase was low in initial phase, but it was retrived after 40 hours of cultivation. When koji-thickness was over 3cm, the production of saccharogenic amylase was markedly restricted. The saccharogenic amylase of this koji was stable at pH 2~7, and showed high activity at pH 2~5.

• 한국약용작물학회지
• /
• 제28권5호
• /
• pp.347-353
• /
• 2020

Background: Fermentation of medicinal plants increases their absorption rate and bioavailability in the body. Astragalus membranaceus has been used as a raw material, but research in its use as a food ingredient is lacking. Therefore, the purpose of this study was to identify the physicochemical characteristics and anti-inflammatory effect of fermented Astragalus membranaceus. Methods and Results: Astragalus roots were fermented using Aspergillus awamori for 4 days and their extracts prepared using hot water. The pH, total acidity (%), and reducing sugar (%) of the extracts were then investigated. The pH and total acidity decreased during fermentation. After fermentation, the pH and total acidity decreased, whereas the reducing sugar level increased. The active ingredients in fermented Astragalus were calycosin-7-O-ßd-glucoside, ononin, calycosin and formononetin. The calycosin contents was highest in the hot-water extracted samples fermented for 4 days. The other components were similar to those in control. Nitric oxide level was lower in the hot-water extracted samples fermented for 4 days than in lipopolysaccharide control group. The sample fermented for 4 days was confirmed to inhibit the production of tumor necrosis factor-α and interleukin-1β. Conclusions: Our results showed the physicochemical properties and anti-inflammatory effects of A. membranaceus after fermentation using Aspergillus awamori. These results indicated that fermented Astragalus membranaceus can be used as a functional food.