• Microbiology and Biotechnology Letters
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• v.26 no.4
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• pp.290-296
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• 1998

Interspecific hybrids between Aspergillus oryzae var. oryzae and Penicillium chrysogenum (Tyr$\^$-/), high alkaline protease producing fungi, were obtained by nuclear transfer technique. Nuclei isolated from the wild type Aspergillus oryzae var. oryzae strain were transferred into auxotrophic Penicillium chrysogenum mutants and selected the new strains showing an increased protein degrading capability. Maximum production of protoplasts were obtained by 1% Novozym 234 at $30^{\circ}C$ for 3 hours and the most effective osmotic stabilizers for the isolation of protoplasts were 0.6M KCl. Frequencies of hybrid formation by nuclear transfer were 1.3${\times}$10$\^$-3/∼2.8${\times}$10$\^$-3/. They could be suggested as an aneuploid by the observation of genetic stability, conidial size, DNA content, and nuclear strain. The hybrids showed 1.1～2.2 fold higher alkaline pretense activities than parental strains.

• Korean Journal of Microbiology
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• v.44 no.1
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• pp.1-9
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• 2008

Xanthomonas oryzae pv. oryzae (Xoo) is the causal agent of bacterial blight on rice. In this paper, current status on molecular genetic study of major virulence genes, hypersensitive response and pathogenicity (hrp), productions of extracellular polysaccharide (EPS), extracellular enzymes and lipopolysaccharides (LPS), avr genes were reviewed. The IS elements with 611 copies including 133 ORF IS were inserted in various regions of the Xoo genome and in expecially regions franking virulence genes. Whole genome sequence of X. oryzae pv. oryzae KACC10331 were used for defining genetic organization of the virulence genes. Futhermore, the virulence genes in Xoo genome were compared to those of other Xanthomonas species in Blast GenBank data base.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.55 no.4
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• pp.306-311
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• 2010

The multiplication and movement of Xanthomonas oryzae pv. oryzae in rice leaves of seven near-isogenic lines(NILs) derived from different genetic sources and from the susceptible cultivar Toyonishiki were examined. The bacterium populations increased rapidly in susceptible cultivar leaves of the inoculation sites but increased gradually in NIL leaves. X oryzae pv. oryzae were detected at 20cm above the leaves of the inoculated sites in IRBB 103 and Toyonishiki but were not detected in the other NILs at 25 days after inoculation. These results support that resistant genes restrict bacterial movement not multiplication.

• Research in Plant Disease
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• v.14 no.3
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• pp.165-170
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• 2008

One hundred and three isolates of Xanthomonas oryzae pv. oryzae in Korea were evaluated for their virulence on four near-isogenic lines (NILs) containing a single resistance gene, and Korean differential varieties. The resistant gene backgrounds of Cheongcheongbyeo, Pungsanbyeo, Hangangchalbyeo, Milyang42 were not completely understood and they were not suited for the classification of X. oryzae pv. oryzae. Four NILs, IRBB101, IRBB103, IRBB105, and IRBB107 were difference for characterizing races of X. oryzae pv. oryzae because they have a single resistance gene. These NILs may be useful differential set in examining pathogenic races of X. oryzae pv. oryzae in Korea. Based on the virulence of 103 isolates to new differential varieties, they were classified into 3 races.

• The Korean Journal of Food And Nutrition
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• v.9 no.4
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• pp.398-403
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• 1996

To produce low salt fermented anchovy by an accelerated method with Asp. oryzae and Bacillus sp. koji and taste properties after the 60 day fermentation were examined. The main free amino acids of 60 day fermented anchovy paste were valine, isoleucine, proline, alanine, lysine, glutamic acid and aspartic acid. Total amount of free amino acids was the highest in non koji anchovy paste wit 2,624.76mg%. Among the koji added samples, Asp. oryzae koji added on was the highest in the amount o free amino acids. Hypoxanthine accounted for 84.14~95.4% of total nucleotides and their related compounds; Asp. oryzae koji added anchovy paste was the highest in nucleotides other related. Citric acid and lactic acid accounted for 94.9~96.7% of total non-volatile organic acids; Asp. oryzae koji added sample was the highest in non-volatile organic acids with 287.93mg%. The Hunter a and b values gradually increased during the fermentation, but the L value decreased until day 30 or 40 and increased steadily after that. The a and b values were higher in the use of Asp. oryzae koji than in Bccillus sp. koji, but the L value was to the contrary. The Asp. oryzae koji added anchovy paste was good in the aspect of color and taste compared to others. In the aspect of odor, the anchovy paste using the mixture of Asp. oryzae and Bacillus sp. koji was the best. Overall aceptability of sensory evaluation was higher in the mixture of Asp. oryzae and Bacillus sp. koji tan in the others.

• Journal of the Korean Society of Food Culture
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• v.30 no.3
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• pp.370-376
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• 2015

In this study, we compared the organoleptic and other qualities of fermented milk containing 10 or 15% purple carrot extract that had either been previously fermented with Aspergillus oryzae or not fermented. Fermentation characteristics, pH, chromaticity, viscosity, viable cell counts, and sensory evaluations were measured. The pH and acid values did not differ between purple carrot extract fermented with Aspergillus oryzae and non-fermented extract. Viable cell counts were significantly higher in 15% purple carrot extract fermented with Aspergillus oryzae compared to the control after fermentation. Regarding characteristic changes, purple carrot extract fermented with Aspergillus oryzae group showed a lower red value but higher yellow value compared with non-fermented purple carrot extract due to heat-sterilization. Both fermented and non-fermented extract groups showed significantly increased viscosity compared to control. In the sensory evaluation, 15% purple carrot extract fermented with Aspergillus oryzae showed the highest score. In conclusion, addition of 15% purple carrot extract fermented with Aspergillus oryzae resulted in a superior fermented milk product.

• Journal of the Korean Society of Food Science and Nutrition
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• v.15 no.4
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• pp.1-9
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• 1986

The mashes of soybean paste were preparea using the conventional meju fermented naturally by wild microoganisms or the new types of meju fermented by pure cultures of Aspergillus oryzae, Bacillus natto and B. subtilis to elucidate changes during the aging period. The results obtained are as follows ; The soybean paste made with conventional meiu and Asp. oryzae meju showed higher content of amino nitrogen than those of B, natto and B. subtilis meju. Soybean paste made with conventional meju contained a little more content of total and reducing sugars than other soybean pastes. ph during aging period was higher than 5.0 for the Asp. oryzae paste while less than 4.5 for B. subtilis paste. Aspartic acid. threonine, serine, glutamic acid, glycine, alanine, cystine, valine, methionne, leucine and histidine for Asp. oryzae paste ; tyrosine, arginine and proline for conventional meju paste; and isoleucine and phenylalanine for B. subtilis paste were found to be peak amount 90 days after the preparation. The content of total free amino acid was high in the order of Asp. oryzae paste, conventional paste, B. natto paste and B. subtilis paste.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.15 no.8
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• pp.5150-5158
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• 2014

This study examined the physicochemical characteristics of mashing prepared using different Nuruks (traditional Nuruk, Nuruk added Aspergillus oryzae, Nuruk added Aspergillus kawachii, and Nuruk added Aspergillus oryzae and Aspergillus kawachii), and to obtain the basic data for Korean Cheongju production. The four different mashes were compared for their brewing characteristics and indicated a normal fermentation pattern. The Nuruk made from A. oryzae or A. kawachii showed higher fermentation ability than the other samples tested. In addition, the analyzed results of fermented mashing showed that the Nuruk made from A. oryzae or A. kawachii had a significantly higher aroma profile, such as higher alcohol and ester than the other samples tested, whereas the Nuruk made from a mixture of A. oryzae and A. kawachii had a much higher organic acid content. In conclusion, the Nuruk prepared using A. oryzae or A. kawachii had a positive effect on the complete fermentation and enhanced aroma compounds for Korean Cheongju production.

• Journal of the Korean Society of Food Science and Nutrition
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• v.29 no.6
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• pp.987-994
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• 2000

Aspergillus coreanus NR 15-1, Asp. oryzae NR 15-3 and Asp. oryzae NR 2-5 isolated from traditional Korean nuruk were screened as parental strains producing starch hydrolyzing enzymes. They were mutagenized by N-methyl -N'-nitro-N-nitrosoguanidine (NTG) and mutants were isolated for analysis of various amylase activities and the ability of acid production. Among them, the mutants harboring high saccharogenic activity, dextrinogenic activity, and the ability of acid production were selected. Fifteen, six, and five strains of mutants were isolated from Asp. coreanus NR 15-1, Asp. oryzae NR 2-5, and Asp. oryzae NR 15-3, respectively followed by NTG mutagenesis. Among these mutants, thirteen strains were identified as auxotrophic mutants. \ulcorner (Arg.￣) mutant from Asp. coreanus NR 15-1 showed high glucoamylase activity and total acid productivity. Z6 (Ade.￣) mutant from Asp. oryzae NR 2-5 showed the highest $\alpha$-amylase activity, therefore \ulcorner and Z6 mutant were selected.

• The Korean Journal of Food And Nutrition
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• v.4 no.2
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• pp.115-124
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• 1991

In order to improve the quality of Takju, the effect of combined use of Aspergillus oryzae and Aspergillus kawachii in brewing was investigated. The quality of Takju which was brewed by the combined use of Aspergillus oryzae CF7-koji and Aspergillus kawachii CF1-koji in equal amount was better as cmapared with that brewed by existing method using Aspergillus kawachii-koji only as koji. But the good result did not obtained when the koji was made by mixed culture of Aspergillus oryzae CF7 and Aspergillus kawachii CF1.