• Korean Journal of Microbiology
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• v.6 no.4
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• pp.113-121
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• 1968

This study has been aimed to determine the ecological factors with relationship to the Jongkok production in view of fermentation technology by means of some strains, Asp. kawachii, which is now preserved by the author and the following factors are included during the study; inorganic salts, nitrogen, sugar, water contents and temperature. The results, are as follows: (a) Sugar among other above-mentioned factors is increasingly affecting the number of the short type of conidiophore on culture medium and the conidiophore is increased by direct ratio until glucose concentration of 50%, at which concentration is mostly effective for the short type of conidiophore, while other factors did not affect on it. (b) Until glucose concentration of 50% sugar component of culture medium is favorable for the spore formation of Asp. kawachii by direct ratio. And peptone or asparagine on nitrogen medium, calcium-phosphate among other inorganic salts, wheat bran and rice branare also favorable, but other factors rientioned earlier show no relationship with the spore formation. Sugar, however, also related with the spore color clearness of crimson and light brown, and spore color is mostly clear at the point of glucose concentration until 50%. And asparagine on nitrogen medium, calcium phosphate among other inorganic salts, rice bran did all affect on the color clearness, while other factors did not concern with color clearness. (c) Water, sugar and temperature have related with the acid formation which is promoted, by direct ratio at the point of water-saturated condition and glucose concentration of 50%, while temperature at $25^{\circ}C$favorably affected on the acid formation which is increased by inverse ratio at the temperature$25^{\circ}C$ to $45^{\circ}C$ And pH did not relate with the acid formation. (d) Cylindrical plate method devised by the author is mostly favorable for the preservation and isolation of culture, compared with the traditional slant medium method.

• The Korean Journal of Food And Nutrition
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• v.6 no.1
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• pp.1-7
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• 1993

19 Samples of koji-starters using in brewing were collected from Korea and Japan, and then 31 strains of koji-molds were isolated from them. After Identification of the Isolate, rice koji was made with each strains, and its saccharogenic activity, dextrogenic activity, proteolytic activity, acid Producing ability, browning reaction and flavor were tested. Among 31 strains of isolates, 10 strains were Identified as Asp nwamori var. kawachii, 18 strains as Asp. oryzae, 3 strains as Asp. usamii mkt. shirousamii. The koji-starters made in Korea were composed of single species of koji-mold with same strain, but those made in Japan were composed of the mixture of different two species or the mixture of different 2 ∼4 strains in same species. Judging from amylolytic and proteolytic ability by species, Asp. awamori var. kawachii H1, I1 and 11, Asp. owsae J2, L2, M2, P3 and P4, and Asp. usamii writ. shirousamii S1 were better than the others. Mold strains isolated from Korean koji-starters were much lower in amylolytic or proteolytic activity than those from Japanese koji-starters. The typical characteristics for the 3 species of koji-molds were that Asp. awamori var. kawachii was strong in acid producing ability, but week in amylolytic and proteolytic ability, that Asp. owzae had strong amylolytic activity and good aroma, but produced little amount of acid, and that Asp. usamii mut. shirousamii had strong Proteolytic activity but some off-flavor.

• The Korean Journal of Food And Nutrition
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• v.6 no.4
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• pp.287-293
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• 1993

This study was carried out to investigate the influences of cultural conditions of koji on the production of organic acid during rice-koji making by Aspergillus awamori var. kawachii which is now widely used as koji-mold in brewing Takju and Yakju in Korea. The optimum temperature for the germination of the conidia of the mold was 35'8, and the time required for germination at this temperature was 8 hours. Rapid germination occurred when the water content of steamed rice was above 40%, but germination retardation occurred markedly below 35%. The optimum cultural temperature for the production of organic acid was 32$^{\circ}C$, and the production of organic acid was markedly restricted at 36$^{\circ}C$ and 4$0^{\circ}C$. It was effective for the high production of both saccharogenic amylase and organic acid to shift the cultural temperature from initial 36$^{\circ}C$ to 32$^{\circ}C$ after 20~25 hours of cultivation. Initial water content suitable to the production of organic acid was 40% in steamed rice, but its production was markedly restricted below 30% of water content. When the quantity of conidial inoculation was too small, the production of organic acid was low in initial phase, but it was retrived at later period. Acid production was markedly restricted together with the increase in koji thickness.

• Journal of Life Science
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• v.20 no.9
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• pp.1385-1393
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• 2010

Three mold strains, Aspergillus oryzae (AOFAG), Aspergillus kawachii (AKFAG), and Monascus purpureus (MPFAG) were used for fermentation of Angelica gigas Nakai powder. The contents of polyphenolic compounds, flavonoids, minerals, decursin and decursinol angelate and the activities of DPPH (${\alpha},{\alpha}'$-diphenyl-$\beta$-picrylhydrazyl) free radical scavenging, reducing power, and tyrosinase were measured. The highest contents of phenolic compound and flavonoid were NFAG at 2.78% and MPFAG at 1.18%, respectively. Major minerals were K, Mg, Fe, Na and Ca. Decursin and decursinol angelate were the major ingredients of Angelica gigas according to HPLC analysis. Decursin area was higher in all fermented Angelica gigas than in NFAG. The activities of free radical scavenging and tyrosinase were stronger in all fermented Angelica gigas than NFAG. However, the Fe/Cu reducing powers were stronger in NFAG than all fermented Angelica gigas. Overall, these results may provide the basic data needed to understand the biological activities and chemical characteristics of Angelica gigas fermented by mold for the development of functional foods.

• Korean Journal of Food Science and Technology
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• v.37 no.6
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• pp.944-950
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• 2005

Volatile flavor components of Takjus mash prepared using Aspergillus kawachii nuruk were identified by GC and GC/MS. Twenty-two esters, 20 alcohols, 10 acids, 8 aldehydes, and 3 others were found in Takju mash. Thirty two components including 13 esters and 13 alcohols were detected at beginning of fermentation. Thirteen more components were detected after second day of fermentation, and 63 additional components after 12 days of fermentation. Twenty nine flavor components including 12 alcohols such as ethanol, 3-methyl-1-butanol, 2-methyl-1-propanol, and benzeneethanol, 12 esters such as ethyl acetate, ethyl caprylate, and ethyl butyrate 3 aldehydes, and 2 acids were detected during fermentation. Major volatile components detected during fermentation included 3-methyl-1-butanol, ethyl caprylate, and benzeneethanol. Peak areas of 2-methyl-1-propanol, 1-hexanol, 2, 3-butanediol (D.L), 1-dodecanol, 2-phenylethyl acetate, ethyl acetate, and monoethyl butanoate were higher than those of other components depending upon fermentation period.

• Journal of Life Science
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• v.23 no.6
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• pp.789-795
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• 2013

Current study was to investigate the potential effects of silkworm, Bombyx mori L. fermented with Bacillus subtilis (BFSP) and Aspergillus kawachii (AFSP) at the 5% (w/w) levels in Sprague-Dawley rats, which was intoxicated with 1% (w/w) orotic acid (OA) for 10 days. The rat group administered silkworm powder showed improvements in fatty liver condition. Consumption of fermented silkworm powder reduced triglyceride concentrations in the liver tissues and serum and increased the serum lipid concentrations to normal levels, thereby aiding in improving fatty liver conditions. These effects were more pronounced in the BFSP than that in SP or AFSP in orotic acid-induced hepatotoxicity and oxidative stress. Based on these results, fermented silkworms are considered to be a material with significant potential for development into a functional health food that can improve fatty liver conditions.

• Korean Journal of Pharmacognosy
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• v.35 no.4 s.139
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• pp.309-314
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• 2004

By treating crude enzyme extract from Aspergillus kawachii, the liquiritigenin content in the licorice (Glycyrrhizae Radix) was significantly increased. The liquiritigenin content reached its maximum level (45.7 mg/g licorice extract) after 60 min of incubation with the crude enzyme extract at $37^{\circ}C$, while the inactivated crude enzyme treated control contained trace amount (about 0.11 mg/g) of liquiritigenin. The enzyme-treated licorice extract inhibited more than 50% DPPH radical at 100 ppm and this was about two times higher activity compared to the enzyme-untreated control.

• Journal of Microbiology and Biotechnology
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• v.22 no.1
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• pp.100-106
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• 2012

In this study, the metabolite profiles of three Aspergillus strains during rice koji fermentation were compared. In the partial least squares discriminant analysis-based gas chromatography-mass spectrometry data sets, the metabolite patterns of A. oryzae (KCCM 60345) were clearly distinguished from A. kawachii (KCCM 60552) and only marginal differences were observed for A. oryzae (KCCM 60551) fermentation. In the 2 days fermentation samples, the overall metabolite levels of A. oryzae (KCCM 60345) were similar to the A. oryzae (KCCM 60551) levels and lower than the A. kawachii (KCCM 60552) levels. In addition, we identified discriminators that were mainly contributing tyrosinase inhibition (kojic acid) and antioxidant activities (pyranonigrin A) in A. oryzae (KCCM 60345) and A. kawachii (KCCM 60552) inoculated rice koji, respectively. In this study, we demonstrated that the optimal inoculant Aspergillus strains and fermentation time for functional rice koji could be determined through a metabolomics approach with bioactivity correlations.

• Food Science and Biotechnology
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• v.18 no.3
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• pp.732-738
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• 2009

An acidic polygalacturonase (PG) from Aspergillus kawachii was produced by solid state fermentation employing a polyurethane foam support. The conditions used for the production of acidic PG were particle size of support (0.6 or 500 $mm^3$) and fermentation time. From the factors studied, the particle size had important influence on enzyme production. The best conditions for acidic PG production were $0.6\;mm^3$ particle size, 18 hr at $30^{\circ}C$ and initial pH of 5.0. In addition, pectin was extracted from citrus pomaces (grapefruit, lime, and tangerine) by acidic PG at $50^{\circ}C$ for 24 hr with citric acid solution. Infrared spectroscopy showed that lime pomace had more high-methoxylated (65%) endogenous pectin than was obtained than from grapefruit or tangerine pomaces. The enzymatically extracted pectin yield in dry basis (d.b.) for grapefruit and lime pectins were 6.95 and 4.25%, respectively. The citric acid solution alone also contributed to pectin extraction from citrus pomaces (7-9%, d.b.). Limited pectin extraction by acidic PG from tangerine pomace was most likely due to the presence of low-methoxylated endogenous pectin. The enzymatic method for pectin extraction using acidic PG from A. kawachii is a promising technique for releasing highly polymerized pectic substances from high-methoxylated lime or grapefruit pomaces.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.22 no.4
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• pp.49-55
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• 2021

The purpose of this study was to compare the quality characteristics of each brown rice glutinous rice red pepper paste prepared. In this study, brown rice, glutinous rice, and red pepper paste were prepared with various enzyme preparations. A 20-day study of the physicochemical and microbiological properties of each enzyme through the results process showed significant differences. In particular, brown rice red pepper paste manufactured using cozies purchased from Sunchang was functionally superior to rice cozies and bean cozies, with probiotics of 7.1-7.5×107 CFU/mL, lactobacillus of 1.9-2.2×103 CFU/mL, 48.67-52.30%, and 58.57-63.90%. When the results were combined, the composition of microorganisms and enzymes of fermented soybean paste purchased from Sunchang was not confirmed, but brown rice chili paste with nutritional and functional properties could be prepared compared to A.oryzae and A. kawachii.