1
|
Akamatsu F, Oda K, Fujita A, Igi Y, Isogai A. Carbon stable isotopes of glucose during the degradation of rice by the koji fungus Aspergillus oryzae. Heliyon 2024; 10:e33664. [PMID: 39040413 PMCID: PMC11261792 DOI: 10.1016/j.heliyon.2024.e33664] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/20/2024] [Accepted: 06/25/2024] [Indexed: 07/24/2024] Open
Abstract
Glucose, a key component of traditional Japanese fermented foods, is derived from rice starch via saccharification by hydrolytic enzymes produced by Aspergillus oryzae. The δ 13C value of glucose reflects that of its rice source. However, the influence of saccharification parameters (glucose concentration, degradation temperature, and reaction time) on glucose δ 13C values is unclear. Here, we investigated the influence of saccharification on the δ 13C value of glucose. Our experiments showed a significant difference in the δ 1³C value of glucose (-27.0 ± 0.1 ‰) obtained from saccharification compared to the ingredient rice (-27.1 ± 0.1 ‰) and remaining solid residue (-27.1 ± 0.1 ‰); however, it did not differ significantly from those of rice koji (-27.0 ± 0.1 ‰) and steamed rice (-27.1 ± 0.1 ‰), despite all values being within 0.1 ‰. Notably, glucose concentration, degradation temperature, and reaction time did not significantly affect glucose δ 13C values. These findings demonstrate the remarkable preservation of glucose δ 13C values. The δ 13C values remain aligned with the original δ 13C value of the rice, even with up to 60 % degradation during A. oryzae saccharification. This persistence of the δ 13C value throughout the process offers a potential tool for authenticating the origin of rice-fermented beverages based on the δ 13C value of their glucose component.
Collapse
Affiliation(s)
- Fumikazu Akamatsu
- National Research Institute of Brewing, 3-7-1 Kagamiyama, Higashi-Hiroshima, Hiroshima, 739-0046, Japan
| | - Ken Oda
- National Research Institute of Brewing, 3-7-1 Kagamiyama, Higashi-Hiroshima, Hiroshima, 739-0046, Japan
| | - Akiko Fujita
- National Research Institute of Brewing, 3-7-1 Kagamiyama, Higashi-Hiroshima, Hiroshima, 739-0046, Japan
| | - Yukari Igi
- National Research Institute of Brewing, 3-7-1 Kagamiyama, Higashi-Hiroshima, Hiroshima, 739-0046, Japan
| | - Atsuko Isogai
- National Research Institute of Brewing, 3-7-1 Kagamiyama, Higashi-Hiroshima, Hiroshima, 739-0046, Japan
| |
Collapse
|
2
|
Wang T, Hanashiro I, Yoshizaki Y, Kobashi Y, Noda S, Okutsu K, Futagami T, Tamaki H, Takamine K. Shochu Koji Microstructure and Starch Structure during Preparation. J Appl Glycosci (1999) 2023; 70:109-117. [PMID: 38239766 PMCID: PMC10792221 DOI: 10.5458/jag.jag.jag-2023_0006] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/05/2023] [Accepted: 08/31/2023] [Indexed: 01/22/2024] Open
Abstract
In this study, we investigated the changes in composition, microstructure, and starch molecular structure of shochu koji during preparation. We observed that the gelatinized and outer part of starch was decomposed in priority during the early and middle preparation stages. The gap between the starch granules increased with the delayed time. Finally, the koji microstructure became spongy. Shochu koji mold produced two α-amylases in different expression manners. Acid-labile α-amylase was produced in the early and middle preparation stages. Acid-stable α-amylase and saccharification power were produced in the middle and late stages. Throughout the koji preparation, reducing sugars content reached approximately 13-20 % of the total sugar content, with glucose representing over 70 % of the reducing sugars. α-Glucan fragments with C chains of degree of polymerization (DP) 4-73 were observed in the early and middle stages (<23 h), indicating the degradation of amylopectin at long B chains. In the latter stage, the amount of C chains of DP 6-30 decreased, while the longer C chains (DP 30<) did not change. These results showed that acid-labile α-amylase, acid-stable α-amylase, and saccharification enzymes including glucoamylase and α-glucosidase work preferentially on the amorphous regions of starch granules, and cooperative action of these enzymes during koji preparation contributes to the formation of the observed microstructure. Our study is the first report on the decomposition schemes of starch and the microstructure forming process in shochu koji.
Collapse
Affiliation(s)
- Tiantian Wang
- Education and Research Center for Fermentation studies, Faculty of Agriculture, Kagoshima University
| | - Isao Hanashiro
- The United Graduate School of Agricultural Sciences, Kagoshima University
- Research Field in Agriculture, Agriculture Fisheries and Veterinary Medicine Area, Kagoshima University
| | - Yumiko Yoshizaki
- Education and Research Center for Fermentation studies, Faculty of Agriculture, Kagoshima University
- The United Graduate School of Agricultural Sciences, Kagoshima University
| | - Yuki Kobashi
- The United Graduate School of Agricultural Sciences, Kagoshima University
| | - Suzuka Noda
- The United Graduate School of Agricultural Sciences, Kagoshima University
| | - Kayu Okutsu
- Education and Research Center for Fermentation studies, Faculty of Agriculture, Kagoshima University
| | - Taiki Futagami
- Education and Research Center for Fermentation studies, Faculty of Agriculture, Kagoshima University
- The United Graduate School of Agricultural Sciences, Kagoshima University
| | - Hisanori Tamaki
- Education and Research Center for Fermentation studies, Faculty of Agriculture, Kagoshima University
- The United Graduate School of Agricultural Sciences, Kagoshima University
| | - Kazunori Takamine
- Education and Research Center for Fermentation studies, Faculty of Agriculture, Kagoshima University
- The United Graduate School of Agricultural Sciences, Kagoshima University
| |
Collapse
|
3
|
Effect of Koji on Flavor Compounds and Sensory Characteristics of Rice Shochu. Molecules 2023; 28:molecules28062708. [PMID: 36985679 PMCID: PMC10053614 DOI: 10.3390/molecules28062708] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/20/2023] [Revised: 03/04/2023] [Accepted: 03/14/2023] [Indexed: 03/19/2023] Open
Abstract
Koji is an important starter for rice shochu brewing and influences the rice shochu quality. Consequently, we studied the impacts of koji on the flavor compounds and sensory characteristics of rice shochu using molds Aspergillus kawachii SICC 3.917 (A-K), Aspergillus oryzae SICC 3.79(A-O), Aspergillus Niger CICC 2372 (A-N), Rhizopus oryzae CICC 40260 (R-O), and the traditional starter Qu (control). The effects of koji on the aroma components, free amino acids (FAAs), and overall sensory aspects of rice shochu were studied. These findings indicated that koji significantly affected the rice shochu’s quality. The content of total FAAs in rice shochu A-K (30.586 ± 0.944 mg/L) and A-O (29.919 ± 0.278 mg/L) was higher than others. The content of flavor compounds revealed that the aroma of rice shochu with various koji varied greatly from the smells of alcohols and esters. Shochu A-O had a higher concentration of aroma compounds and it exhibited a strong aroma and harmonious taste compared with the others. This research using taste compounds, FAAs, flavor intensity, and partial least squares regression (PLSR) showed that shochu A-O appeared to possess the best sensory qualities, with elevated concentrations of alcohols and sweet FAAs and lesser concentrations of sour FAAs. Therefore, the A-O mold is promising for the manufacture of rice shochu with excellent flavor and sensory characteristics.
Collapse
|
4
|
Wang L, Chen S, Xu Y. Distilled beverage aging: A review on aroma characteristics, maturation mechanisms, and artificial aging techniques. Compr Rev Food Sci Food Saf 2023; 22:502-534. [PMID: 36527314 DOI: 10.1111/1541-4337.13080] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/08/2022] [Revised: 10/12/2022] [Accepted: 11/01/2022] [Indexed: 12/23/2022]
Abstract
The market value of distilled beverage relies on its quality with a major contribution of distinctive and fascinating aromas. The aroma of distilled beverage is built on the basis of chemical components and can be modified through a series of physical and chemical processes such as aging. Revealing the hidden knowledge behind the evolution of numerous chemical components during these physicochemical processes in distilled beverages is not only significant but also challenging due to its complex system. In this review, the trends in the changes of associated aroma compounds over aging are proposed on the basis of understanding the relationship between chemical components and aroma profiles of numerous typical distilled beverages. The different aging systems, both classical platforms from Eastern countries (pottery jars) to Western countries (wood barrels), and modern platforms such as artificial aging technologies are outlined and compared with their respective applications. Optimizing aging processes is a challenging but imperative step, which warrants further fundamental knowledge from targeting aging-related molecules to the exploration of multitude physicochemical reaction mechanisms that occur during this process, such as the formation of potent odorant compounds in specific containers and environments, as well as mass transfer processes between solid and liquid interfaces. Understanding these maturation mechanisms of distilled beverages expressed by chemosensory signature holds promise for major improvements in future aging technologies that can efficiently yield stable and high-quality products.
Collapse
Affiliation(s)
- Lulu Wang
- Laboratory of Brewing Microbiology and Applied Enzymology, State Key Laboratory of Food Science & Technology, Key Laboratory of Industrial Biotechnology of Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi, China
| | - Shuang Chen
- Laboratory of Brewing Microbiology and Applied Enzymology, State Key Laboratory of Food Science & Technology, Key Laboratory of Industrial Biotechnology of Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi, China
| | - Yan Xu
- Laboratory of Brewing Microbiology and Applied Enzymology, State Key Laboratory of Food Science & Technology, Key Laboratory of Industrial Biotechnology of Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi, China
| |
Collapse
|
5
|
Hwang I, Kim MK. Changes in volatile aroma profiles of soybean, rice, and wheat
koji
during fermentation using stir bar sorptive extraction followed by gas chromatography‐mass spectrometry and descriptive sensory analysis. J SENS STUD 2022. [DOI: 10.1111/joss.12802] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- In‐Seo Hwang
- Department of Food Science and Human Nutrition and K‐Food Research Center Jeonbuk National University Jeonju‐si Jeonbuk Republic of Korea
| | - Mina K. Kim
- Department of Food Science and Human Nutrition and K‐Food Research Center Jeonbuk National University Jeonju‐si Jeonbuk Republic of Korea
| |
Collapse
|
6
|
Zhao Z, Sugimachi M, Yoshizaki Y, Yin X, Han XL, Okutsu K, Futagami T, Tamaki H, Takamine K. Correlation between key aroma and manufacturing processes of rice-flavor baijiu and awamori, Chinese and Japanese traditional liquors. FOOD BIOSCI 2021. [DOI: 10.1016/j.fbio.2021.101375] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
|
7
|
Liu G, Serikawa J, Okutsu K, Yoshizaki Y, Futagami T, Tamaki H, Takamine K. Impact of fermentation temperature on the quality and sensory characteristics of imo‐shochu. JOURNAL OF THE INSTITUTE OF BREWING 2021. [DOI: 10.1002/jib.674] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Affiliation(s)
- Genqiao Liu
- The United Graduate School of Agricultural Sciences Kagoshima University Korimoto 1‐21‐24 Kagoshima 890‐0065 Japan
| | - Juna Serikawa
- Education and Research Centre for Fermentation Studies, Faculty of Agriculture Kagoshima University Korimoto 1‐21‐24 Kagoshima 890‐0065 Japan
| | - Kayu Okutsu
- Education and Research Centre for Fermentation Studies, Faculty of Agriculture Kagoshima University Korimoto 1‐21‐24 Kagoshima 890‐0065 Japan
| | - Yumiko Yoshizaki
- The United Graduate School of Agricultural Sciences Kagoshima University Korimoto 1‐21‐24 Kagoshima 890‐0065 Japan
- Education and Research Centre for Fermentation Studies, Faculty of Agriculture Kagoshima University Korimoto 1‐21‐24 Kagoshima 890‐0065 Japan
| | - Taiki Futagami
- The United Graduate School of Agricultural Sciences Kagoshima University Korimoto 1‐21‐24 Kagoshima 890‐0065 Japan
- Education and Research Centre for Fermentation Studies, Faculty of Agriculture Kagoshima University Korimoto 1‐21‐24 Kagoshima 890‐0065 Japan
| | - Hisanori Tamaki
- The United Graduate School of Agricultural Sciences Kagoshima University Korimoto 1‐21‐24 Kagoshima 890‐0065 Japan
- Education and Research Centre for Fermentation Studies, Faculty of Agriculture Kagoshima University Korimoto 1‐21‐24 Kagoshima 890‐0065 Japan
| | - Kazunori Takamine
- The United Graduate School of Agricultural Sciences Kagoshima University Korimoto 1‐21‐24 Kagoshima 890‐0065 Japan
- Education and Research Centre for Fermentation Studies, Faculty of Agriculture Kagoshima University Korimoto 1‐21‐24 Kagoshima 890‐0065 Japan
| |
Collapse
|
8
|
Shih MK, Hsu QY, Liou BK, Peng YH, Hou CY. Deep Ocean Water Concentrate Changes Physicochemical Characteristics, the Profile of Volatile Components and Consumer Acceptance for Taiwanese Rice Shochu. Foods 2020; 9:foods9121806. [PMID: 33291825 PMCID: PMC7762019 DOI: 10.3390/foods9121806] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/02/2020] [Revised: 11/26/2020] [Accepted: 12/01/2020] [Indexed: 11/23/2022] Open
Abstract
To study the effects of deep-ocean water concentrate (DOWC) on sake quality, Taichung No. 10 indica rice (Oryza sativa subsp. indica) and Tainan No. 11 japonica rice (O. sativa subsp. japonica) were used as raw materials, and basic physicochemical property parameters in shochu were analyzed differentially. Sake fermentation mash analysis results revealed that DOWC addition did not significantly affect the basic physicochemical properties during sake brewing, but it significantly reduced citric acid and malic acid contents in Taichung No. 10 indica rice sake sample by 52–66% and 73–93%, respectively. DOWC addition significantly increased citric acid content in Tainan No. 11 japonica rice sake sample by 32–202%. Rice shochu analysis results revealed that DOWC addition significantly increased isoamyl acetate, ethyl hexanoate, and ethyl octanoate contents in shochu made from japonica rice and indica rice, respectively. The results indicate that rice variety directly affects the types of volatile compounds in rice shochu. Principal component analysis and sensory evaluation results revealed that DOWC addition affected the composition of volatile compounds in the two types of rice shochu and resulted in differences in flavor evaluation. DOWC addition affects yeast metabolites and directly changes the volatile compound composition and flavor of rice shochu.
Collapse
Affiliation(s)
- Ming-Kuei Shih
- Graduate Institute of Food Culture and Innovation, National Kaohsiung University of Hospitality and Tourism, Kaohsiung 812, Taiwan;
| | - Qiao-Yu Hsu
- Department of Seafood Science, National Kaohsiung University of Science and Technology, Kaohsiung 811, Taiwan;
| | - Bo-Kang Liou
- Department of Food Science and Technology, Central Taiwan University of Science and Technology, Taichung 406, Taiwan;
- Department of Food Science and Biotechnology, National Chung Hsing University, Taichung 406, Taiwan
| | - Yu-Han Peng
- Graduate Institute of Food Culture and Innovation, National Kaohsiung University of Hospitality and Tourism, Kaohsiung 812, Taiwan;
- Correspondence: (Y.-H.P.); (C.-Y.H.); Tel.: +886-917545098 (Y.-H.P.); +886-985300345 (C.-Y.H.); Fax: +886-7-3640364 (Y.-H.P. & C.-Y.H.)
| | - Chih-Yao Hou
- Department of Seafood Science, National Kaohsiung University of Science and Technology, Kaohsiung 811, Taiwan;
- Correspondence: (Y.-H.P.); (C.-Y.H.); Tel.: +886-917545098 (Y.-H.P.); +886-985300345 (C.-Y.H.); Fax: +886-7-3640364 (Y.-H.P. & C.-Y.H.)
| |
Collapse
|
9
|
Iwasaki F, Sunao M, Okutsu K, Yoshizaki Y, Futagami T, Tamaki H, Takamine K, Sameshima Y. Effects of liming on the flavor of kokuto-shochu, a spirit made from non-centrifugal sugar. J Biosci Bioeng 2020; 130:360-366. [PMID: 32561073 DOI: 10.1016/j.jbiosc.2020.05.006] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/02/2020] [Revised: 05/12/2020] [Accepted: 05/12/2020] [Indexed: 10/24/2022]
Abstract
Kokuto-shochu is a traditional Japanese spirit prepared from kokuto, a non-centrifugal brown cane sugar. When manufacturing kokuto, lime is added to the sugarcane juice to accelerate the crystallization of sucrose. Although the liming process differs depending on the manufacturer, the effects of liming on the quality of kokuto-shochu are unclear. Therefore, we investigated the flavor characteristics and volatiles present in kokuto-shochu prepared from kokuto with different liming degrees. Kokuto-shochu prepared from kokuto without liming had a pronounced kokuto-like flavor with a rich taste and contained higher contents of nerolidol, nonanal, acetoin, β-damascenone, and 4-hydroxy-2,5-dimethyl-3(2H)-furanone compared to that prepared from kokuto with liming. On the other hand, kokuto-shochu prepared from kokuto with excess liming had a comparative grassy flavor. It contained higher esters, 4-vinylguaiacol, and pyrazines compared to other shochu. The levels nerolidol, isoamyl acetate, nonanal, and acetoin were affected by the mash pH during fermentation, and thus, liming would affect the formation of such volatiles via changing the mash pH. In contrast, pyrazines, 4-vinylguaiacol, and 4-hydroxy-2,5-dimethyl-3(2H)-furanone were not affected by mash pH, and their levels in the kokuto-shochu were consistent with those in kokuto raw materials. These results suggested that the liming process affects the levels of volatiles in kokuto-shochu by changing the mash pH and volatile levels in kokuto raw materials.
Collapse
Affiliation(s)
- Fumina Iwasaki
- Education and Research Centre for Fermentation Studies, Faculty of Agriculture, Kagoshima University, Korimoto 1-21-24, Kagoshima 890-0065, Japan.
| | - Miyuki Sunao
- Education and Research Centre for Fermentation Studies, Faculty of Agriculture, Kagoshima University, Korimoto 1-21-24, Kagoshima 890-0065, Japan.
| | - Kayu Okutsu
- Education and Research Centre for Fermentation Studies, Faculty of Agriculture, Kagoshima University, Korimoto 1-21-24, Kagoshima 890-0065, Japan.
| | - Yumiko Yoshizaki
- Education and Research Centre for Fermentation Studies, Faculty of Agriculture, Kagoshima University, Korimoto 1-21-24, Kagoshima 890-0065, Japan; The United Graduate School of Agricultural Sciences, Kagoshima University, Korimoto 1-21-24, Kagoshima 890-0065, Japan.
| | - Taiki Futagami
- Education and Research Centre for Fermentation Studies, Faculty of Agriculture, Kagoshima University, Korimoto 1-21-24, Kagoshima 890-0065, Japan; The United Graduate School of Agricultural Sciences, Kagoshima University, Korimoto 1-21-24, Kagoshima 890-0065, Japan.
| | - Hisanori Tamaki
- Education and Research Centre for Fermentation Studies, Faculty of Agriculture, Kagoshima University, Korimoto 1-21-24, Kagoshima 890-0065, Japan; The United Graduate School of Agricultural Sciences, Kagoshima University, Korimoto 1-21-24, Kagoshima 890-0065, Japan.
| | - Kazunori Takamine
- Education and Research Centre for Fermentation Studies, Faculty of Agriculture, Kagoshima University, Korimoto 1-21-24, Kagoshima 890-0065, Japan; The United Graduate School of Agricultural Sciences, Kagoshima University, Korimoto 1-21-24, Kagoshima 890-0065, Japan.
| | - Yoshihiro Sameshima
- Education and Research Centre for Fermentation Studies, Faculty of Agriculture, Kagoshima University, Korimoto 1-21-24, Kagoshima 890-0065, Japan.
| |
Collapse
|
10
|
Pex16 is involved in peroxisome and Woronin body formation in the white koji fungus, Aspergillus luchuensis mut. kawachii. J Biosci Bioeng 2019; 127:85-92. [DOI: 10.1016/j.jbiosc.2018.07.003] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/01/2018] [Revised: 06/10/2018] [Accepted: 07/04/2018] [Indexed: 11/21/2022]
|
11
|
Kojo T, Kawai M, Shiraishi Y, Kurazono S, Kadooka C, Okutsu K, Yoshizaki Y, Ikenaga M, Futagami T, Takamine K, Tamaki H. Effect of Maturation Time on Koji-like Smell and Volatile Compounds of Barley Miso (Japanese Soybean Paste) during Fermentation. FOOD SCIENCE AND TECHNOLOGY RESEARCH 2019. [DOI: 10.3136/fstr.25.313] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Toshihiro Kojo
- United Graduate School of Agricultural Sciences, Kagoshima University
- Hotaru Jyozo
| | - Mikihiko Kawai
- Department of Microbiology, Graduate School of Medicine, Kyoto University
| | | | | | - Chihiro Kadooka
- United Graduate School of Agricultural Sciences, Kagoshima University
| | - Kayu Okutsu
- Faculty of Agriculture, Kagoshima University
| | - Yumiko Yoshizaki
- United Graduate School of Agricultural Sciences, Kagoshima University
- Faculty of Agriculture, Kagoshima University
| | - Makoto Ikenaga
- United Graduate School of Agricultural Sciences, Kagoshima University
- Faculty of Agriculture, Kagoshima University
| | - Taiki Futagami
- United Graduate School of Agricultural Sciences, Kagoshima University
- Faculty of Agriculture, Kagoshima University
| | - Kazunori Takamine
- United Graduate School of Agricultural Sciences, Kagoshima University
- Faculty of Agriculture, Kagoshima University
| | - Hisanori Tamaki
- United Graduate School of Agricultural Sciences, Kagoshima University
- Faculty of Agriculture, Kagoshima University
| |
Collapse
|
12
|
Kojo T, Kadooka C, Komohara M, Onitsuka S, Tanimura M, Muroi Y, Kurazono S, Shiraishi Y, Oda K, Iwashita K, Onoue M, Okutsu K, Yoshizaki Y, Takamine K, Futagami T, Mori K, Tamaki H. Characterization of amylolytic enzyme overproducing mutant of Aspergillus luchuensis obtained by ion beam mutagenesis. J GEN APPL MICROBIOL 2017; 63:339-346. [PMID: 29046501 DOI: 10.2323/jgam.2017.02.004] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
Aspergillus luchuensis is a kuro (black) koji fungus that has been used as a starch degrader for the awamori- and shochu-making industries in Japan. In this study, we investigated the effect of ion beam irradiation on A. luchuensis RIB2601 and obtained a high starch-degrading mutant strain U1. Strain U1 showed reduced growth rate, whereas it showed higher α-amylase, glucoamylase, and α-glucosidase activities on a mycelial mass basis than the wild type (wt) strain both on agar plates and in rice koji. In addition, strain U1 showed higher N-acetylglucosamine content in the cell wall and higher sensitivity to calcofluor white, suggesting a deficiency in cell wall composition. Interestingly, produced protein showed higher expression of acid-labile α-amylase (AmyA) and glucoamylase (GlaA) in strain U1, although real-time RT-PCR indicated no significant change in the transcription of the amyA or glaA gene. These results suggested that the high amylolytic activity of strain U1 is attributable to a high AmyA and GlaA production level, but the elevated production is not due to transcriptional regulation of the corresponding genes. Furthermore, RNA-seq analysis indicated that strain U1 shows transcriptional changes in at least 604 genes related to oxidation-reduction, transport, and glucosamine-containing compound metabolic processes, which may be involved in the deficient cell wall composition of strain U1.
Collapse
Affiliation(s)
- Toshihiro Kojo
- Education and Research Centre for Fermentation Studies, Faculty of Agriculture, Kagoshima University
| | - Chihiro Kadooka
- Education and Research Centre for Fermentation Studies, Faculty of Agriculture, Kagoshima University
| | - Marisa Komohara
- Education and Research Centre for Fermentation Studies, Faculty of Agriculture, Kagoshima University
| | - Shiori Onitsuka
- Education and Research Centre for Fermentation Studies, Faculty of Agriculture, Kagoshima University
| | - Miya Tanimura
- Education and Research Centre for Fermentation Studies, Faculty of Agriculture, Kagoshima University
| | - Yukiko Muroi
- Education and Research Centre for Fermentation Studies, Faculty of Agriculture, Kagoshima University
| | - Shugo Kurazono
- Education and Research Centre for Fermentation Studies, Faculty of Agriculture, Kagoshima University
| | - Yohei Shiraishi
- Education and Research Centre for Fermentation Studies, Faculty of Agriculture, Kagoshima University.,Bio'c, Co., Ltd
| | - Ken Oda
- National Research Institute of Brewing
| | | | - Masahira Onoue
- Natural Science Centre for Research and Education, Kagoshima University
| | - Kayu Okutsu
- Education and Research Centre for Fermentation Studies, Faculty of Agriculture, Kagoshima University
| | - Yumiko Yoshizaki
- Education and Research Centre for Fermentation Studies, Faculty of Agriculture, Kagoshima University
| | - Kazunori Takamine
- Education and Research Centre for Fermentation Studies, Faculty of Agriculture, Kagoshima University
| | - Taiki Futagami
- Education and Research Centre for Fermentation Studies, Faculty of Agriculture, Kagoshima University
| | - Kazuki Mori
- Computational Bio-Big Data Open Innovation Laboratory, National Institute of Advanced Industrial Science and Technology
| | - Hisanori Tamaki
- Education and Research Centre for Fermentation Studies, Faculty of Agriculture, Kagoshima University
| |
Collapse
|
13
|
Rahayu YYS, Yoshizaki Y, Yamaguchi K, Okutsu K, Futagami T, Tamaki H, Sameshima Y, Takamine K. Key volatile compounds in red koji-shochu, a Monascus-fermented product, and their formation steps during fermentation. Food Chem 2016; 224:398-406. [PMID: 28159286 DOI: 10.1016/j.foodchem.2016.12.005] [Citation(s) in RCA: 30] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/23/2016] [Revised: 12/01/2016] [Accepted: 12/05/2016] [Indexed: 12/11/2022]
Abstract
Red koji, which refers the solid culture grown koji mold on the steamed rice, is one of the ingredients of Asian fermented foods including the Japanese spirit shochu. This study was aimed at elucidating the characteristic flavor and key volatile compounds of red koji-shochu as well as the mechanism of their formation. Sensory evaluation showed that red koji-shochu has the distinctive flavors cheese, sour, milky, and oily. Fifteen key volatile compounds of red koji-shochu were identified by gas chromatography-mass spectrometry and high-performance liquid chromatography, and by comparison between red koji-shochu and white koji-shochu, as another typical shochu. The mash analysis revealed that ketone compounds and short-chain acids derive from red koji. Furthermore, although other key compounds were produced by yeast, it is highly likely that their concentrations were affected directly or indirectly by the high activities of protease and lipase in red koji.
Collapse
Affiliation(s)
- Yen Yen Sally Rahayu
- Division of Shochu Fermentation Technology, Education and Research Center for Fermentation Studies, Faculty of Agriculture, Kagoshima University, 1-21-24 Korimoto, Kagoshima City 890-0065, Japan.
| | - Yumiko Yoshizaki
- Division of Shochu Fermentation Technology, Education and Research Center for Fermentation Studies, Faculty of Agriculture, Kagoshima University, 1-21-24 Korimoto, Kagoshima City 890-0065, Japan.
| | - Keiko Yamaguchi
- Division of Shochu Fermentation Technology, Education and Research Center for Fermentation Studies, Faculty of Agriculture, Kagoshima University, 1-21-24 Korimoto, Kagoshima City 890-0065, Japan.
| | - Kayu Okutsu
- Division of Shochu Fermentation Technology, Education and Research Center for Fermentation Studies, Faculty of Agriculture, Kagoshima University, 1-21-24 Korimoto, Kagoshima City 890-0065, Japan.
| | - Taiki Futagami
- Division of Shochu Fermentation Technology, Education and Research Center for Fermentation Studies, Faculty of Agriculture, Kagoshima University, 1-21-24 Korimoto, Kagoshima City 890-0065, Japan.
| | - Hisanori Tamaki
- Division of Shochu Fermentation Technology, Education and Research Center for Fermentation Studies, Faculty of Agriculture, Kagoshima University, 1-21-24 Korimoto, Kagoshima City 890-0065, Japan.
| | - Yoshihiro Sameshima
- Division of Shochu Fermentation Technology, Education and Research Center for Fermentation Studies, Faculty of Agriculture, Kagoshima University, 1-21-24 Korimoto, Kagoshima City 890-0065, Japan.
| | - Kazunori Takamine
- Division of Shochu Fermentation Technology, Education and Research Center for Fermentation Studies, Faculty of Agriculture, Kagoshima University, 1-21-24 Korimoto, Kagoshima City 890-0065, Japan.
| |
Collapse
|