• Korean Journal of Food Science and Technology
• /
• v.22 no.6
• /
• pp.696-699
• /
• 1990

Some mixed culture systems consisting of koji molds and yeast were tested for the ethanol production by simultaneous saccharification and fermentation using polished rice as the substrate. Aspergillus shirousamii showed the highest ethanol production in the mixed culture with Saccharomyces cerevisiae on steamed rice added with 150 ml water in 250 ml Erlenmeyer flask. The optimum initial pH, temperature and specific surface for the ethanol production in this system were 6.5, $30^{\circ}C$, and 0.1, respectively. Under this condition, 12.9% ethanol was produced with inoculation with $5{\times}10^2$ conidia/ml of A. shirousamii and $5{\times}10^6\;cells/ml$ of S. cerevisiae in 10 days.

• Applied Biological Chemistry
• /
• v.3
• /
• pp.9-15
• /
• 1962

1) Among 8 strains of Rhizopus and 7 of Aspergillus species investigated for their producibility of saccharifying amylase, Rhizopus delemar ND 1 and Aspergillus usamii mut. shirousamii were selected as having high saccharifying activity. 2). Since Rh. delemar ND 1 shows high saccharifying activity and slight transglucosidase activity, it likely seems suitable for the production of starch-sugar by enzymic saccharification. Asp. usamii mut. shirousamii exerts low saccharifying but moderate transglucesidase activity and is considered to be usable in producing sugar-syrup with particular flavor and taste. 3). Using the saccharogenic enzyme from Rh. delemar ND 1, a prelimimary trial was done to obtain purified glucose powders.

• Microbiology and Biotechnology Letters
• /
• v.8 no.1
• /
• pp.47-53
• /
• 1980

For the Purpose of studies on the citric acid fermentation, 579 strains of Aspergilli were isolated from natural sources of microorganisms. Out of them, the strains of M-80 and M-315 which produced relatively larger amount of citric acid than any others were selected after calling out an extensive screening test. The results obtained in light of the manual of Raper had been shown that the selected strains of M-80 and M-315 were identified as Aspergillus usamii mut. shirousamii, Aspergillus ficuum, respectively.

• Nutrition Research and Practice
• /
• v.3 no.1
• /
• pp.3-8
• /
• 2009

The matrix metalloproteinases (MMP) play an important role in tumor invasion, angiogenesis and inflammatory tissue destruction. Increased expression of MMP was observed in benign tissue hyperplasia and in atherosclerotic lesions. Invasive cancer cells utilize MMP to degrade the extracellular matrix and vascular basement membrane during metastasis, where MMP-2 has been implicated in the development and dissemination of malignancies. The present study attempted to examine the antiangiogenic activity of the medicinal herbs of Aspergillus usamii var. shirousamii-transformed Angelicae Gigantis Radix and Zizyphus jujube (tAgR and tZj) with respect to MMP-2 production and endothelial motility in phorbol 12-myristate 13-acetate (PMA)- or VEGF-exposed human umbilical vein endothelial cells (HUVEC). Nontoxic tAgR and tZj substantially suppressed PMA-induced MMP-2 secretion. In addition, $25{\mu}g/mL$ tAgR and tZj prevented vascular endothelial growth factor-stimulated endothelial cell transmigration and tube formation. The results reveal that tAgR and tZj dampened endothelial MMP-2 production leading to endothelial transmigration and tube formation. tAgR and tZj-mediated inhibition of endothelial MMP may boost a therapeutic efficacy during vascular angiogenesis.

• Korean Journal of Food Science and Technology
• /
• v.24 no.3
• /
• pp.272-278
• /
• 1992

Takju, a Korean traditional wine, was prepared by using nuruk and Koji which were inoculated with Aspergillus kawachii and Aspergillus shirousamii. Those chemical composition such as alcohols and organic acids were determined with gas chromatography to investigate the variation of its content by the fermentation. Alcohol such as methyl, ethyl, n-propyl, i-butyl, i-amyl alcohol were detected in the most takju mash samples. Alcohol contents in the groups fermented with KNR and SNR were slightly higher than KKR, SKR groups. Lactic acid were concentrated and organic acids such as pyruvic, oxalic, malonic, succinic, maleic, malic, ${\alpha}-keto$ glutaric acid were also detected in the most samples. The pH was lowest in the KKR group. The total acid content was slightly decreased at the later fermentation and was highest in KKR. The content of minerals were highest in the WNR and BNR groups. Throughout fermentation the content of potassium and magnesium varied greatly with the tested groups.

• Applied Biological Chemistry
• /
• v.30 no.4
• /
• pp.323-327
• /
• 1987

Takju, a Korean traditional rice wine, was prepared using Koji and Nuluk which were inoculated with single or combination culture of Aspergillus niger, Aspergillus shirousamii, and Aspergillus kawachii to investigate changes in mineral, amino acid and organic acid during fermentation. The mineral content showed a range of $1.50{\sim}15.20ppm\;for\;Ca,\;0.22{\sim}0.25ppm\;for\;Cu,\;1.60{\sim}2.10ppm\;for\;Fe,\;0.17{\sim}0.55ppm\;for\;Mn,\;0.68{\sim}1.00ppm\;for\;Zn,\;3.00{\sim}40.50ppm\;for\;K,\;5.25{\sim}19.50\;for\;Mg,\;1.43{\sim}2.95ppm\;for\;Na,\;and\;3.00{\sim}63.0ppm$ for P. It has been found that Takju had 16 kinds of amino acid including aspartic acid. A. niger Nuluk showed the highest contents in total amino acids, while A. kawachii Koji was the lowest in amino acids. The major amino acids were glutamic acid, alanine, leucine, and phenylalanine. The order of organic acids from the highest content in Takju were citric acid> tartaric acid> pyruvic acid> malic acid> lactic acid> acetic acid.

• Applied Biological Chemistry
• /
• v.8
• /
• pp.45-50
• /
• 1967

Starch was liquefied by the bacteriological ${\alpha}-amylase$ and saccharified separately by four strains of mold as saccharogenic enzymes, then thise was fermented for research the fermentation rates, the usefulness of application of four strains of mold and the S.P to need in proportion increasing of concentration of mixed-starches for brewing in this experiment. The obtained results were as follows: 1) In the ability of saccharificatien, fermentation and acid resistance, Aspergillus usamii mut shirousamii, which were used to produce the koji, were excellent, however, Rhizopus delemar had heavy pollution in a lot of production of koji, were-as its qualities as enzyme was good. 2) The necessary S.P in proportion to the concentration of mixed-starch for brewing was found in this experiment in which was fermented in the various concentration of the adding S.P and the mixed-starches for brewing. 3) In the experiment of almost manufacture scale, the S.P needed essentially in the saccharogenic formentation was found and the usefulness of the necessary S.P was observed, and in fact in the manufacture scale it was safer to add the S.P more than 1.2% because it must be considered that the ability of enzymes is reduced by heat or acid. 4) The period of fermentation was shorten because the conditions for yeast propagation were excellent as a results of starches being liquefied by bacteriological amylase, and saccharified by molds as saccharogenic enzymes.

• Bulletin of the Korean Chemical Society
• /
• v.10 no.1
• /
• pp.107-111
• /
• 1989

Glucoamylase was inactivated with 1-ethyl-2-(dimethylaminopropyl)carbodiimide (EDC) at pH 5.0. Time course of inactivation of glucoamylase was at least biphasic. From the results of the titration of SH groups with Ellman's reagent and hydroxylamine treatment at pH 7.0, it was concluded that the crucial sites of modification were carboxyl groups of glucoamylase. The CD spectrum of EDC-modified glucoamylase suggested that the gross conformation of the native enzyme was retained. The inactivation of glucoamylase was reduced remarkably in the presence of maltose. The logarithm of the half-life of the inactivation of glucoamylase by EDC was a linear function of log[EDC] in each stage indicating that one carboxyl group among the modified ones was crucial for inactivation of glucoamylase. The change in the binding affinity due to modification was determined by using an affinity column. It indicates that the carboxyl group of glucoamylase seems to play a role in both, the catalysis and substrate binding in the first stage, but in the second stage the binding affinity is recovered almost up to that of native enzyme.

• Food Science and Preservation
• /
• v.31 no.2
• /
• pp.287-297
• /
• 2024

It was confirmed that complex fermentation (CF) was more efficient than single-strain fermentations in inducing changes in the contents of phenolic compounds of Maclura tricuspidate and Pyrus Montana Nakai. A mixture of Maclura tricuspidata, Pyrus montana Nakai, Platycodon grandiflorum and Codonopsis lanceolata were fermented in CF using Aspergillus shirousamii (koji), yeast, and lactic acid bacteria (LAB) for 24 days, and the pH, °Brix, total acidity, anti-oxidant activity, polyphenol content, nitric oxide (NO), and Western blotting of inducible nitric oxide synthase (iNOS), cyclo-oxygenase-2 (COX-2), and tumor necrosis factor-𝛼 (TNF-𝛼) of the sample were determined. There was no significant change in pH and total acidity. °Brix significantly decreased from day 6 onwards. HPLC confirmed that the concentrations of chlorogenic acid, 4-hydrobenzoic acid, vanillic acid, and caffeic acid significantly increased from day 18 during the fermentation. Additionally, DPPH, ABTS radical scavenging activity, total phenol, and total flavonoid were confirmed to be increased until 18 days. NO was significantly inhibited from day 6, along with significant inhibition of iNOS, COX-2, and TNF-a. In conclusion, this study confirmed that CF of low-use (or underutilized) wild vegetables enhances phenolic compounds. It effectively suppresses NO, iNOS, COX-2, and TNF-𝛼, markers of inflammation-related pathogenesis. Altogether, our results suggest that CF of the above plants has a potential anti-inflammatory effect.