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Yuan H, Wu Z, Liu H, He X, Liao Z, Luo W, Li L, Yin L, Wu F, Zhang L, Shen C, Wang S, Li J, Li T, Lou K. Screening, identification, and characterization of molds for brewing rice wine: Scale-up production in a bioreactor. PLoS One 2024; 19:e0300213. [PMID: 38954729 PMCID: PMC11218956 DOI: 10.1371/journal.pone.0300213] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/13/2023] [Accepted: 02/23/2024] [Indexed: 07/04/2024] Open
Abstract
Rice wine, well known for its unique flavor, rich nutritional value, and health benefits, has potential for extensive market development. Rhizopus and Aspergillus are among several microorganisms used in rice wine brewing and are crucial for determining rice wine quality. The strains were isolated via Rose Bengal and starch as a combined separation medium, followed by oenological property and sensory evaluation screening. The strain exhibiting the best performance can be screened using the traditional rice wine Qu. The strains YM-8, YM-10, and YM-16, which exhibited strong saccharification and fermentation performance along with good flavor and taste, were obtained from traditional rice wine Qu. Based on ITS genetic sequence analysis, the YM-8, YM-10, and YM-16 strains were identified as Rhizopus microsporus, Rhizopus arrhizus, and Aspergillus oryzae. The optimum growth temperature of each of the three strains was 30°C, 32°C, and 30°C, and the optimum initial pH was 6.0, 6.5, and 6.5, respectively. The activities of α-amylase, glucoamylase, and protease of YM-16 were highest at 220.23±1.88, 1,269.04±30.32, and 175.16±1.81 U/g, respectively. The amino acid content of rice wine fermented in a 20-L bioreactor with the three mold strains was higher than that of the control group, except for arginine, which was significantly lower than that of the control group. The total amino acid content and the total content of each type of amino acid were ranked as YM-16 > YM-8 > YM-10 > control group, and the amino acid content varied greatly among the strains. The control group had a higher content, whereas YM-8 and YM-16 had lower contents of volatile aroma components than the control group and had the basic flavor substances needed for rice wine, which is conducive to the formation of rice wine aroma. This selected strain, YM-16, has strong saccharification and fermentation ability, is a rich enzyme system, and improves the flavor of rice wine, thereby demonstrating its suitability as a production strain for brewing.
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Affiliation(s)
- HuaWei Yuan
- Faculty of Quality Management and Inspection & Quarantine/Solid-State Fermentation Resource Utilization Key Laboratory of Sichuan Province, Yibin University, Yibin, Sichuan, China
| | - Zhongyu Wu
- School of Radiology, Shandong First Medical University, Jinan, Shandong, China
| | - HaoYu Liu
- Faculty of Quality Management and Inspection & Quarantine/Solid-State Fermentation Resource Utilization Key Laboratory of Sichuan Province, Yibin University, Yibin, Sichuan, China
| | - Xue He
- Faculty of Quality Management and Inspection & Quarantine/Solid-State Fermentation Resource Utilization Key Laboratory of Sichuan Province, Yibin University, Yibin, Sichuan, China
| | - ZhengWei Liao
- Faculty of Quality Management and Inspection & Quarantine/Solid-State Fermentation Resource Utilization Key Laboratory of Sichuan Province, Yibin University, Yibin, Sichuan, China
| | - WenJie Luo
- Faculty of Quality Management and Inspection & Quarantine/Solid-State Fermentation Resource Utilization Key Laboratory of Sichuan Province, Yibin University, Yibin, Sichuan, China
| | - Li Li
- Faculty of Quality Management and Inspection & Quarantine/Solid-State Fermentation Resource Utilization Key Laboratory of Sichuan Province, Yibin University, Yibin, Sichuan, China
| | - LiGuo Yin
- Faculty of Quality Management and Inspection & Quarantine/Solid-State Fermentation Resource Utilization Key Laboratory of Sichuan Province, Yibin University, Yibin, Sichuan, China
| | - Fang Wu
- Faculty of Quality Management and Inspection & Quarantine/Solid-State Fermentation Resource Utilization Key Laboratory of Sichuan Province, Yibin University, Yibin, Sichuan, China
| | - LiQiang Zhang
- Luzhou Laojiao Co., Ltd./Luzhou Pinchuang Technology Co., Ltd./National Engineering Technology Research Center of Solid-state Brewing, Luzhou, Sichuan, China
| | - CaiHong Shen
- Luzhou Laojiao Co., Ltd./Luzhou Pinchuang Technology Co., Ltd./National Engineering Technology Research Center of Solid-state Brewing, Luzhou, Sichuan, China
| | - SongTao Wang
- Luzhou Laojiao Co., Ltd./Luzhou Pinchuang Technology Co., Ltd./National Engineering Technology Research Center of Solid-state Brewing, Luzhou, Sichuan, China
| | - JianLong Li
- College of Food Science, Sichuan Agricultural University, Ya’an, Sichuan, China
| | - Tan Li
- Faculty of Quality Management and Inspection & Quarantine/Solid-State Fermentation Resource Utilization Key Laboratory of Sichuan Province, Yibin University, Yibin, Sichuan, China
| | - Kai Lou
- Faculty of Quality Management and Inspection & Quarantine/Solid-State Fermentation Resource Utilization Key Laboratory of Sichuan Province, Yibin University, Yibin, Sichuan, China
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Chewaka LS, Park CS, Cha YS, Desta KT, Park BR. Enzymatic Hydrolysis of Tenebrio molitor (Mealworm) Using Nuruk Extract Concentrate and an Evaluation of Its Nutritional, Functional, and Sensory Properties. Foods 2023; 12:foods12112188. [PMID: 37297433 DOI: 10.3390/foods12112188] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/20/2023] [Revised: 05/26/2023] [Accepted: 05/26/2023] [Indexed: 06/12/2023] Open
Abstract
Enzymatic protein hydrolysis is a well-established method for improving the quality of dietary proteins, including edible insects. Finding effective enzymes from natural sources is becoming increasingly important. This study used nuruk extract concentrate (NEC), an enzyme-rich fermentation starter, to produce protein hydrolysate from defatted Tenebrio molitor (also called mealworm, MW). The nutritional, functional, and sensorial properties of the hydrolysate were then compared to those obtained using commercial proteases (alcalase and flavourzyme). The protease activities of the crude nuruk extract (CNE), NEC, alcalase, and flavourzyme were 6.78, 12.71, 11.07, and 12.45 units/mL, respectively. The degree of hydrolysis and yield of MW hydrolysis by NEC were 15.10 and 35.92% (w/w), respectively. MW hydrolysate was obtained using NEC and had a significantly higher free amino acid content (90.37 mg/g) than alcalase (53.01 mg/g) and flavourzyme (79.64 mg/g) hydrolysates. Furthermore, the NEC hydrolysis of MW increased the antioxidant and angiotensin-converting enzyme inhibitory activity, with IC50 values of 3.07 and 0.15 mg/mL, respectively. The enzymatic hydrolysis also improved sensory properties, including umaminess, sweetness, and saltiness. Overall, this study found that the NEC hydrolysis of MW outperformed commercial proteases regarding nutritional quality, sensory attributes, and biological activity. Therefore, nuruk could potentially replace commercial proteases, lowering the cost of enzymatic protein hydrolysis.
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Affiliation(s)
- Legesse Shiferaw Chewaka
- Department of Agro-Food Resources, National Institute of Agricultural Science, Rural Development Administration, Wanju 55365, Republic of Korea
| | - Chan Soon Park
- Department of Agro-Food Resources, National Institute of Agricultural Science, Rural Development Administration, Wanju 55365, Republic of Korea
| | - Youn-Soo Cha
- Department of Food Science and Nutrition, Jeonbuk National University, Jeonju 54896, Republic of Korea
| | - Kebede Taye Desta
- National Agrobiodiversity Center, National Institute of Agricultural Science, Rural Development Administration, Jeonju 54874, Republic of Korea
| | - Bo-Ram Park
- Department of Agro-Food Resources, National Institute of Agricultural Science, Rural Development Administration, Wanju 55365, Republic of Korea
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Comparative Metabolomic Analysis of Moromi Fermented Using Different Aspergillus oryzae Strains. Molecules 2022; 27:molecules27196182. [PMID: 36234719 PMCID: PMC9573031 DOI: 10.3390/molecules27196182] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/12/2022] [Revised: 09/16/2022] [Accepted: 09/19/2022] [Indexed: 11/21/2022] Open
Abstract
Aspergillus oryzae (A. oryzae) is an important starter in the fermentation of koji and moromi. However, the effect of different A. oryzae strains on the quality of moromi has rarely been studied. For this reason, this study analyzed the physicochemical properties, enzyme activity, sensory quality, and metabolite profiles of moromi samples fermented using two strains (A. oryzae KCCM12012P (moromi-1) and KCCM12804P (moromi-2)), which were newly isolated from fermented soy foods, and compared them to those of a commercialized A. oryzae strain (control). Amino-type nitrogen contents of moromi-1 and moromi-2 samples were higher than that of control moromi, and their amylase and protease activities were also higher. Moreover, metabolite profiles of moromi were significantly altered according to strains. In particular, the levels of many amino acids, peptides, nucleotides, and acidic compounds were altered, which resulted in changes in the sensory quality of moromi. Although volatile compounds were not investigated, the results suggested that the quality of moromi was significantly different for newly isolated strains, especially A. oryzae KCCM12804P, and they were superior to the commercial strain in terms of taste-related substances. Therefore, these strains could be used as good starters to produce moromi and soy sauce with good sensory quality.
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Enzyme activity of Aspergillus section Nigri strains isolated from the Korean fermentation starter, nuruk. J Microbiol 2022; 60:998-1006. [DOI: 10.1007/s12275-022-2071-6] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/15/2022] [Revised: 07/13/2022] [Accepted: 07/14/2022] [Indexed: 10/15/2022]
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Hahm KM, Park SH, Oh SW, Kim JH, Yeom HS, Lee HJ, Yang S, Cho JY, Park JO, Lee J. Aspergillus oryzae-Fermented Wheat Peptone Enhances the Potential of Proliferation and Hydration of Human Keratinocytes through Activation of p44/42 MAPK. Molecules 2021; 26:molecules26196074. [PMID: 34641617 PMCID: PMC8512833 DOI: 10.3390/molecules26196074] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/13/2021] [Revised: 09/25/2021] [Accepted: 10/05/2021] [Indexed: 01/10/2023] Open
Abstract
Identifying materials contributing to skin hydration, essential for normal skin homeostasis, has recently gained increased research interest. In this study, we investigated the potential benefits and mechanisms of action of Aspergillus oryzae-fermented wheat peptone (AFWP) on the proliferation and hydration of human skin keratinocytes, through in vitro experiments using HaCaT cell lines. The findings revealed that compared to unfermented wheat peptone, AFWP exhibited an improved amino acid composition, significantly (p < 0.05) higher DPPH scavenging capability and cell proliferation activity, and reduced lipopolysaccharide-induced NO production in RAW 264.7 cells. Furthermore, we separated AFWP into eleven fractions, each ≤2 kDa; of these, fraction 4 (AFW4) demonstrated the highest efficacy in the cell proliferation assay and was found to be the key component responsible for the cell proliferation potential and antioxidant properties of AFWP. Additionally, AFW4 increased the expression of genes encoding natural moisturizing factors, including filaggrin, transglutaminase-1, and hyaluronic acid synthase 1–3. Furthermore, AFW4 activated p44/42 MAPK, but not JNK and p38 MAPK, whereas PD98059, a p44/42 MAPK inhibitor, attenuated the beneficial effects of AFW4 on the skin, suggesting that the effects of AFW4 are mediated via p44/42 MAPK activation. Finally, in clinical studies, AFW4 treatment resulted in increased skin hydration and reduced trans-epidermal water loss compared with a placebo group. Collectively, these data provide evidence that AFW4 could be used as a potential therapeutic agent to improve skin barrier damage induced by external stresses.
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Affiliation(s)
- Kyung Man Hahm
- Molecular Dermatology Laboratory, Department of Integrative Biotechnology, College of Biotechnology and Bioengineering, Sungkyunkwan University, Suwon City 16419, Gyunggi Do, Korea; (K.M.H.); (S.W.O.); (S.Y.)
- Natural Products Laboratory, Daebong LS Co., Ltd., Incheon 21697, Korea; (J.H.K.); (H.S.Y.); (H.J.L.)
| | - See-Hyoung Park
- Department of Bio and Chemical Engineering, Hongik University, Sejong City 30016, Korea;
| | - Sae Woong Oh
- Molecular Dermatology Laboratory, Department of Integrative Biotechnology, College of Biotechnology and Bioengineering, Sungkyunkwan University, Suwon City 16419, Gyunggi Do, Korea; (K.M.H.); (S.W.O.); (S.Y.)
| | - Ji Hye Kim
- Natural Products Laboratory, Daebong LS Co., Ltd., Incheon 21697, Korea; (J.H.K.); (H.S.Y.); (H.J.L.)
| | - Hyun Sook Yeom
- Natural Products Laboratory, Daebong LS Co., Ltd., Incheon 21697, Korea; (J.H.K.); (H.S.Y.); (H.J.L.)
| | - Hye Ja Lee
- Natural Products Laboratory, Daebong LS Co., Ltd., Incheon 21697, Korea; (J.H.K.); (H.S.Y.); (H.J.L.)
| | - Seoyeon Yang
- Molecular Dermatology Laboratory, Department of Integrative Biotechnology, College of Biotechnology and Bioengineering, Sungkyunkwan University, Suwon City 16419, Gyunggi Do, Korea; (K.M.H.); (S.W.O.); (S.Y.)
| | - Jae Youl Cho
- Molecular Immunology Laboratory, Department of Integrative Biotechnology, College of Biotechnology and Bioengineering, Sungkyunkwan University, Suwon City 16419, Gyunggi Do, Korea
- Correspondence: (J.Y.C.); (J.O.P.); (J.L.); Tel.: +82-31-290-7861 (J.L.)
| | - Jin Oh Park
- Natural Products Laboratory, Daebong LS Co., Ltd., Incheon 21697, Korea; (J.H.K.); (H.S.Y.); (H.J.L.)
- Correspondence: (J.Y.C.); (J.O.P.); (J.L.); Tel.: +82-31-290-7861 (J.L.)
| | - Jongsung Lee
- Molecular Dermatology Laboratory, Department of Integrative Biotechnology, College of Biotechnology and Bioengineering, Sungkyunkwan University, Suwon City 16419, Gyunggi Do, Korea; (K.M.H.); (S.W.O.); (S.Y.)
- Correspondence: (J.Y.C.); (J.O.P.); (J.L.); Tel.: +82-31-290-7861 (J.L.)
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Lee JW, Kim SH, You YH, Lim YW, Park MS. Four Unrecorded Aspergillus Species from the Rhizosphere Soil in South Korea. MYCOBIOLOGY 2021; 49:346-354. [PMID: 34512078 PMCID: PMC8409969 DOI: 10.1080/12298093.2021.1944461] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 03/10/2021] [Revised: 06/14/2021] [Accepted: 06/14/2021] [Indexed: 06/13/2023]
Abstract
The genus Aspergillus is commonly isolated from various marine and terrestrial environments; however, only a few species have been studied in rhizosphere soil. As part of the Korean indigenous fungal excavation project, we investigated fungal diversity from rhizosphere soil, focusing on Aspergillus species. A total of 13 strains were isolated from the rhizosphere soil of three different plants. Based on phylogenetic analysis of β-tubulin and calmodulin and morphological characteristics, we identified five Aspergillus species. A. calidoustus and A. pseudodeflectus were commonly isolated from the rhizosphere soil. Four species were confirmed as unrecorded species in Korea: A. calidoustus, A. dimorphicus, A. germanicus, and A. pseudodeflecuts. The detailed morphological descriptions of these unrecorded species are provided.
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Affiliation(s)
- Jun Won Lee
- School of Biological Sciences and Institute of Microbiology, Seoul National University, Seoul, Republic of Korea
| | - Sung Hyun Kim
- School of Biological Sciences and Institute of Microbiology, Seoul National University, Seoul, Republic of Korea
| | - Young-Hyun You
- Microorganism Resources Division, National Institute of Biological Resources, Incheon, Republic of Korea
| | - Young Woon Lim
- School of Biological Sciences and Institute of Microbiology, Seoul National University, Seoul, Republic of Korea
| | - Myung Soo Park
- School of Biological Sciences and Institute of Microbiology, Seoul National University, Seoul, Republic of Korea
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Farh MEA, Abdellaoui N, Seo JA. pH Changes Have a Profound Effect on Gene Expression, Hydrolytic Enzyme Production, and Dimorphism in Saccharomycopsis fibuligera. Front Microbiol 2021; 12:672661. [PMID: 34248880 PMCID: PMC8265565 DOI: 10.3389/fmicb.2021.672661] [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: 02/26/2021] [Accepted: 05/25/2021] [Indexed: 11/21/2022] Open
Abstract
Saccharomycopsis fibuligera is an amylolytic yeast that plays an important role within nuruk (a traditional Korean fermentation starter) used for the production of makgeolli (Korean rice wine), which is characterized by high acidity. However, the effect of pH change (neutral to acidic) on the yeast cell to hyphal transition and carbohydrate-hydrolyzing enzyme activities for S. fibuligera has not been investigated yet. In this study, S. fibuligera strains were cultured under the different pH conditions, and the effect on the enzyme production and gene expression were investigated. An acidic pH induced a hyphal transition from yeast cell of S. fibuligera KPH12 and the hybrid strain KJJ81. In addition, both strains showed a gradual decrease in the ability to degrade starch and cellulose as the pH went down. Furthermore, a transcriptome analysis demonstrated that the pH decline caused global expression changes in genes, which were classified into five clusters. Among the differentially expressed genes (DEGs) under acidic pH, the downregulated genes were involved in protein synthesis, carbon metabolism, and RIM101 and cAMP-PKA signaling transduction pathways for the yeast-hyphal transition. A decrease in pH induced a dimorphic lifestyle switch from yeast cell formation to hyphal growth in S. fibuligera and caused a decrease in carbohydrate hydrolyzing enzyme production, as well as marked changes in the expression of genes related to enzyme production and pH adaptation. This study will help to elucidate the mechanism of adaptation of S. fibuligera to acidification that occur during the fermentation process of makgeolli using nuruk.
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Affiliation(s)
| | - Najib Abdellaoui
- School of Systems Biomedical Science, Soongsil University, Seoul, South Korea
| | - Jeong-Ah Seo
- School of Systems Biomedical Science, Soongsil University, Seoul, South Korea
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Zhang S, Cheng M, Li Z, Guan S, Cai B, Li Q, Rong S. Composition and biological activity of rose and jujube kernel after fermentation with kombucha SCOBY. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.14758] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Shuo Zhang
- Department of Biological Engineering Shanghai Institute of Technology Shanghai China
| | - Mengqin Cheng
- Department of Biological Engineering Shanghai Institute of Technology Shanghai China
| | - Zhidi Li
- Department of Biological Engineering Shanghai Institute of Technology Shanghai China
| | - Shimin Guan
- Department of Biological Engineering Shanghai Institute of Technology Shanghai China
| | - Baoguo Cai
- Department of Biological Engineering Shanghai Institute of Technology Shanghai China
| | - Qianqian Li
- Department of Biological Engineering Shanghai Institute of Technology Shanghai China
| | - Shaofeng Rong
- Department of Biological Engineering Shanghai Institute of Technology Shanghai China
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Wang C, Yang L, Luo L, Tang S, Wang Q. Purification and characterization of glucoamylase of Aspergillus oryzae from Luzhou-flavour Daqu. Biotechnol Lett 2020; 42:2345-2355. [PMID: 32623532 DOI: 10.1007/s10529-020-02956-4] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/22/2020] [Accepted: 06/30/2020] [Indexed: 10/23/2022]
Abstract
OBJECTIVE To obtain novel glucoamylase from Daqu microbe. RESULTS A dominant strain known as LZ2 with high activity of hydrolyzing starch was isolated from Luzhou Daqu, a Chinese traditional fermentation starter. The LZ2 was identified as Aspergillus oryzae by 18S rDNA sequence analysis. Glucoamylase from LZ2, named as GA-LZ2, was purified to homogeneity and showed a single band with expected molecular mass of 60 kD. The GA-LZ2 effectively degraded amylose, rice starch and wheat starch. Optimal temperature and pH value of enzyme were 60 °C and pH 4.0 respectively. The GA-LZ2 displayed significant thermal stability and pH stability at moderate temperature and low pH. Intriguingly, the thermostability was enhanced in the presence of starch. In addition, GA-LZ2 exhibited insensitivity to glucose, independence of metal ions and tolerance to organic solvents. The GA-LZ2 retained complete activity in the presence of 100 mM glucose and 5% ethanol and methanol. CONCLUSION Glucoamylase GA-LZ2 displayed broad substrate specificity, strong stability and tolerance, suggesting that GA-LZ2 carry potential for industrial application in bioethanol production.
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Affiliation(s)
- Chuan Wang
- College of Bioengineering, Sichuan University of Science & Engineering, No. 180, Xueyuan Street, Huixing Road, Zigong, 643000, Sichuan, People's Republic of China.
| | - Lianli Yang
- College of Bioengineering, Sichuan University of Science & Engineering, No. 180, Xueyuan Street, Huixing Road, Zigong, 643000, Sichuan, People's Republic of China
| | - Lunan Luo
- College of Bioengineering, Sichuan University of Science & Engineering, No. 180, Xueyuan Street, Huixing Road, Zigong, 643000, Sichuan, People's Republic of China
| | - Shichao Tang
- College of Bioengineering, Sichuan University of Science & Engineering, No. 180, Xueyuan Street, Huixing Road, Zigong, 643000, Sichuan, People's Republic of China
| | - Qiang Wang
- College of Bioengineering, Sichuan University of Science & Engineering, No. 180, Xueyuan Street, Huixing Road, Zigong, 643000, Sichuan, People's Republic of China
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Isolation and Identification of Fungi with Glucoamylase Activity from Loog-pang-khao-mak (A Thai Traditional Fermentation Starter). JOURNAL OF PURE AND APPLIED MICROBIOLOGY 2020. [DOI: 10.22207/jpam.14.1.24] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
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Liu S, Yang L, Zhou Y, He S, Li J, Sun H, Yao S, Xu S. Effect of mixed moulds starters on volatile flavor compounds in rice wine. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.05.113] [Citation(s) in RCA: 26] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Park MK, Kim YS. Distinctive Formation of Volatile Compounds in Fermented Rice Inoculated by Different Molds, Yeasts, and Lactic Acid Bacteria. Molecules 2019; 24:molecules24112123. [PMID: 31195658 PMCID: PMC6600562 DOI: 10.3390/molecules24112123] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/29/2019] [Revised: 05/28/2019] [Accepted: 06/04/2019] [Indexed: 11/16/2022] Open
Abstract
Rice has been fermented to enhance its application in some foods. Although various microbes are involved in rice fermentation, their roles in the formation of volatile compounds, which are important to the characteristics of fermented rice, are not clear. In this study, diverse approaches, such as partial least squares-discriminant analysis (PLS-DA), metabolic pathway-based volatile compound formations, and correlation analysis between volatile compounds and microbes were applied to compare metabolic characteristics according to each microbe and determine microbe-specific metabolites in fermented rice inoculated by molds, yeasts, and lactic acid bacteria. Metabolic changes were relatively more activated in fermented rice inoculated by molds compared to other microbes. Volatile compound profiles were significantly changed depending on each microbe as well as the group of microbes. Regarding some metabolic pathways, such as carbohydrates, amino acids, and fatty acids, it could be observed that certain formation pathways of volatile compounds were closely linked with the type of microbes. Also, some volatile compounds were strongly correlated to specific microbes; for example, branched-chain volatiles were closely link to Aspergillus oryzae, while Lactobacillus plantarum had strong relationship with acetic acid in fermented rice. This study can provide an insight into the effects of fermentative microbes on the formation of volatile compounds in rice fermentation.
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Affiliation(s)
- Min Kyung Park
- Department of Food Science and Engineering, Ewha Womans University, Seoul 03760, Korea.
| | - Young-Suk Kim
- Department of Food Science and Engineering, Ewha Womans University, Seoul 03760, Korea.
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Sha SP, Suryavanshi MV, Jani K, Sharma A, Shouche Y, Tamang JP. Diversity of Yeasts and Molds by Culture-Dependent and Culture-Independent Methods for Mycobiome Surveillance of Traditionally Prepared Dried Starters for the Production of Indian Alcoholic Beverages. Front Microbiol 2018; 9:2237. [PMID: 30319566 PMCID: PMC6169615 DOI: 10.3389/fmicb.2018.02237] [Citation(s) in RCA: 24] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/12/2018] [Accepted: 09/03/2018] [Indexed: 12/25/2022] Open
Abstract
Marcha, thiat, dawdim, hamei, humao, khekhrii, chowan, and phut are traditionally prepared dried starters used for production of various ethnic alcoholic beverages in North East states of India. The surveillance of mycobiome associated with these starters have been revealed by culture-dependent methods using phenotypic and molecular tools. We identified Wickerhamomyces anomalus, Pichia anomala, Saccharomycopsis fibuligera, Pichia terricola, Pichia kudriavzevii, and Candida glabrata by ITS-PCR. The diversity of yeasts and molds in all 40 samples was also investigated by culture-independent method using PCR-DGGE analysis. The average distributions of yeasts showed Saccharomyces cerevisiae (16.5%), Saccharomycopsis fibuligera (15.3%), Wickerhamomyces anomalus (11.3%), S. malanga (11.7%), Kluyveromyces marxianus (5.3%), Meyerozyma sp. (2.7%), Candida glabrata (2.7%), and many strains below 2%. About 12 strains of molds were also identified based on PCR-DGGE analysis which included Aspergillus penicillioides (5.0%), Rhizopus oryzae (3.3%), and sub-phylum: Mucoromycotina (2.1%). Different techniques used in this paper revealed the diversity and differences of mycobiome species in starter cultures of India which may be referred as baseline data for further research.
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Affiliation(s)
- Shankar Prasad Sha
- DAICENTRE (DBT-AIST International Centre for Translational and Environmental Research) and Bioinformatics Centre, Department of Microbiology, School of Life Sciences, Sikkim University, Gangtok, India
| | - Mangesh Vasant Suryavanshi
- DAICENTRE (DBT-AIST International Centre for Translational and Environmental Research) and Bioinformatics Centre, Department of Microbiology, School of Life Sciences, Sikkim University, Gangtok, India.,National Centre for Microbial Resource, National Centre for Cell Science, Pune, India
| | - Kunal Jani
- National Centre for Microbial Resource, National Centre for Cell Science, Pune, India
| | - Avinash Sharma
- National Centre for Microbial Resource, National Centre for Cell Science, Pune, India
| | - Yogesh Shouche
- National Centre for Microbial Resource, National Centre for Cell Science, Pune, India
| | - Jyoti Prakash Tamang
- DAICENTRE (DBT-AIST International Centre for Translational and Environmental Research) and Bioinformatics Centre, Department of Microbiology, School of Life Sciences, Sikkim University, Gangtok, India
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Singh D, Lee CH. Volatiles Mediated Interactions Between Aspergillus oryzae Strains Modulate Morphological Transition and Exometabolomes. Front Microbiol 2018; 9:628. [PMID: 29670599 PMCID: PMC5893800 DOI: 10.3389/fmicb.2018.00628] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/15/2017] [Accepted: 03/19/2018] [Indexed: 11/13/2022] Open
Abstract
Notwithstanding its mitosporic nature, an improbable morpho-transformation state i. e., sclerotial development (SD), is vaguely known in Aspergillus oryzae. Nevertheless an intriguing phenomenon governing mold's development and stress response, the effects of exogenous factors engendering SD, especially the volatile organic compounds (VOCs) mediated interactions (VMI) pervasive in microbial niches have largely remained unexplored. Herein, we examined the effects of intra-species VMI on SD in A. oryzae RIB 40, followed by comprehensive analyses of associated growth rates, pH alterations, biochemical phenotypes, and exometabolomes. We cultivated A. oryzae RIB 40 (S1VMI: KACC 44967) opposite a non-SD partner strain, A. oryzae (S2: KCCM 60345), conditioning VMI in a specially designed “twin plate assembly.” Notably, SD in S1VMI was delayed relative to its non-conditioned control (S1) cultivated without partner strain (S2) in twin plate. Selectively evaluating A. oryzae RIB 40 (S1VMI vs. S1) for altered phenotypes concomitant to SD, we observed a marked disparity for corresponding growth rates (S1VMI < S1)7days, media pH (S1VMI > S1)7days, and biochemical characteristics viz., protease (S1VMI > S1)7days, amylase (S1VMI > nS1)3–7days, and antioxidants (S1VMI > S1)7days levels. The partial least squares—discriminant analysis (PLS-DA) of gas chromatography—time of flight—mass spectrometry (GC-TOF-MS) datasets for primary metabolites exhibited a clustered pattern (PLS1, 22.04%; PLS2, 11.36%), with 7 days incubated S1VMI extracts showed higher abundance of amino acids, sugars, and sugar alcohols with lower organic acids and fatty acids levels, relative to S1. Intriguingly, the higher amino acid and sugar alcohol levels were positively correlated with antioxidant activity, likely impeding SD in S1VMI. Further, the PLS-DA (PLS1, 18.11%; PLS2, 15.02%) based on liquid chromatography—mass spectrometry (LC-MS) datasets exhibited a notable disparity for post-SD (9–11 days) sample extracts with higher oxylipins and 13-desoxypaxilline levels in S1VMI relative to S1, intertwining Aspergillus morphogenesis and secondary metabolism. The analysis of VOCs for the 7 days incubated samples displayed considerably higher accumulation of C-8 compounds in the headspace of twin-plate experimental sets (S1VMI:S2) compared to those in non-conditioned controls (S1 and S2—without respective partner strains), potentially triggering altered morpho-transformation and concurring biochemical as well as metabolic states in molds.
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Affiliation(s)
- Digar Singh
- Department of Bioscience and Biotechnology, Konkuk University, Seoul, South Korea
| | - Choong H Lee
- Department of Bioscience and Biotechnology, Konkuk University, Seoul, South Korea
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15
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Zhu Y, Liang X, Zhang H, Feng W, Liu Y, Zhang F, Linhardt RJ. A comparative secretome analysis of industrial Aspergillus oryzae and its spontaneous mutant ZJGS-LZ-21. Int J Food Microbiol 2017; 248:1-9. [PMID: 28237882 DOI: 10.1016/j.ijfoodmicro.2017.02.003] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/16/2016] [Revised: 01/24/2017] [Accepted: 02/05/2017] [Indexed: 10/20/2022]
Abstract
Aspergillus oryzae koji plays a crucial role in fermented food products due to the hydrolytic activities of secreted enzymes. In the present study, we performed a comparative secretome analysis of the industrial strain of Aspergillus oryzae 3.042 and its spontaneous mutantZJGS-LZ-21. One hundred and fifty two (152) differential protein spots were excised (p<0.05), and 25 proteins were identified. Of the identified proteins, 91.3% belonged to hydrolytic enzymes acting on carbohydrates or proteins. Consistent with their enzyme activities, the expression of 14 proteins involved in the degradation of cellulose, hemicellulose, starch and proteins, increased in the ZJGS-LZ-21isolate. In particular, increased levels of acid protease (Pep) may favor the degradation of soy proteins in acidic environments and promote the cleavage of allergenic soybean proteins in fermentation, resulting in improvements of product safety and quality. The ZJGS-LZ-21 isolate showed higher protein secretion and increased hydrolytic activities than did strain 3.042, indicating its promising application in soybean paste fermentation.
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Affiliation(s)
- Yuanyuan Zhu
- Department of Biochemical Engineering, Zhejiang Gongshang University, Hangzhou 310025, China
| | - Xinle Liang
- Department of Biochemical Engineering, Zhejiang Gongshang University, Hangzhou 310025, China.
| | - Hong Zhang
- Department of Biochemical Engineering, Zhejiang Gongshang University, Hangzhou 310025, China
| | - Wei Feng
- Zhejiang Wuweihe Food Co. Ltd, Huzhou 313213, China
| | - Ye Liu
- Zhejiang Wuweihe Food Co. Ltd, Huzhou 313213, China
| | - Fuming Zhang
- Department of Chemical and Biological Engineering, Center for Biotechnology and Interdisciplinary Studies, Rensselaer Polytechnic Institute, Troy, NY 12180, USA
| | - Robert J Linhardt
- Department of Chemical and Biological Engineering, Center for Biotechnology and Interdisciplinary Studies, Rensselaer Polytechnic Institute, Troy, NY 12180, USA
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Carroll E, Trinh TN, Son H, Lee YW, Seo JA. Comprehensive analysis of fungal diversity and enzyme activity in nuruk, a Korean fermenting starter, for acquiring useful fungi. J Microbiol 2017; 55:357-365. [PMID: 28455587 DOI: 10.1007/s12275-017-7114-z] [Citation(s) in RCA: 21] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/20/2017] [Accepted: 03/25/2017] [Indexed: 11/24/2022]
Abstract
Nuruk is a fermenting starter that is involved in the production of alcoholic beverages, and has been used in South Korea for a very long time. To analyze the fungal diversity, we collected a total of 59 nuruk samples from several companies and persons in 2013 to 2014, and obtained 364 isolates. All of the single isolated fungi were identified, both morphologically and molecularly, based on the sequences of ribosomal RNA gene [18S, ITS1-5.8S-ITS2, and 26S (D1/D2 region)]. In 46 nuruk samples out of 59 (78%), Saccharomycopsis fibuligera, a dimorphic yeast, was most frequently isolated. Among the filamentous fungi, Aspergillus and Lichtheimia were found in more than 50% of the samples with lower colony forming unit (CFU/g of sample) than those of yeasts. The yeasts S. fibuligera and Wickerhamomyces anomalus were counted with maximum 1.3-1.8 × 108 CFU/g. Among Mucorales fungi, Lichtheimia and Mucor were isolated in much higher numbers than Rhizopus and Rhizomucor. Overall, the home-made nuruks tend to contain more diverse filamentous fungi than the commercial nuruks. To acquire industrially useful filamentous fungi and yeasts, we analyzed the enzyme activities of α-amylase, glucoamylase and acid protease associated with brewing properties for 131 strains. Aspergillus oryzae and S. fibuligera had high α- and glucoamylase activities and most isolates of Lichtheimia ramosa had high acid protease activity. For further applications, 27 fungal strains were chosen based on isolation frequencies from nuruk, and the ability to produce useful enzyme.
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Affiliation(s)
- Emily Carroll
- School of Systems Biomedical Science, Soongsil University, Seoul, 06978, Republic of Korea
| | - Tran Ngoc Trinh
- School of Systems Biomedical Science, Soongsil University, Seoul, 06978, Republic of Korea
| | - Hokyoung Son
- Center for Food and Bioconvergence, Seoul National University, Seoul, 08826, Republic of Korea
| | - Yin-Won Lee
- Department of Agricultural Biotechnology, Seoul National University, Seoul, 08826, Republic of Korea
| | - Jeong-Ah Seo
- School of Systems Biomedical Science, Soongsil University, Seoul, 06978, Republic of Korea.
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Bal J, Yun SH, Yeo SH, Kim JM, Kim BT, Kim DH. Effects of initial moisture content of Korean traditional wheat-based fermentation starter nuruk on microbial abundance and diversity. Appl Microbiol Biotechnol 2016; 101:2093-2106. [PMID: 27975136 DOI: 10.1007/s00253-016-8042-2] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/06/2016] [Revised: 11/27/2016] [Accepted: 11/29/2016] [Indexed: 12/31/2022]
Abstract
The brewing of makgeolli, one of Korea's most popular alcoholic beverages that is gaining popularity globally, is facilitated by nuruk, a traditional Korean cereal starter. The nuruk microbiome greatly influences the fermentation process as well as the nutritional, hygienic, and aromatic qualities of the product. This study is a continuation of our efforts to examine nuruk biodiversity at a depth previously unattainable. In this study, microfloral dynamics in wheat-based nuruk C, composed of traditional ingredients such as barley, green gram, and wheat and fermented under various internal moisture contents of 20% (C20), 26% (C26), and 30% (C30), was evaluated using 454 pyrosequencing during the 30-day fermentation process. Rarefaction analysis and alpha diversity parameters indicated adequate sampling. C20 showed the greatest fungal richness and diversity, C20 and C26 exhibited similar bacterial richness and diversity, while C30 had low fungal and bacterial richness. Fungal taxonomic assignments revealed that the initial moisture content caused selective enrichment of Aspergillus candidus with a decreasing trend during fermentation, whereas Saccharomycetales sp. exhibited increasing relative abundance with increasing moisture content from day 6 of the fermentation process. Depending on initial moisture level, changes in bacterial communities were also observed in the genera Streptomyces, Bacillus, and Staphylococcus, with decreasing trends whereas Saccharopolyspora exhibited a sigmoidal trend with the highest abundance in C26. These findings demonstrate the possible impact of initial moisture content of nuruk on microfloral richness, diversity, and dynamics; this study is thus a step toward our ultimate goal of enhancing the quality of nuruk.
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Affiliation(s)
- Jyotiranjan Bal
- Department of Molecular Biology, Department of Bioactive Material Sciences, Institute for Molecular Biology and Genetics, Chonbuk National University, Jeonju, Jeollabuk-do, 561-756, Korea
| | - Suk-Hyun Yun
- Department of Molecular Biology, Department of Bioactive Material Sciences, Institute for Molecular Biology and Genetics, Chonbuk National University, Jeonju, Jeollabuk-do, 561-756, Korea
| | - Soo-Hwan Yeo
- Fermented Food Science Division, Department of Agrofood Resource, NAAS, RDA, Wanju-gun, Jeollabuk-do, 565-851, Korea
| | - Jung-Mi Kim
- Department of Bio-Environmental Chemistry, Institute of Life Science and Natural Resources, Wonkwang University, Iksan, Jeollabuk-do, 570-749, Korea
| | - Beom-Tae Kim
- Department of Molecular Biology, Department of Bioactive Material Sciences, Institute for Molecular Biology and Genetics, Chonbuk National University, Jeonju, Jeollabuk-do, 561-756, Korea
| | - Dae-Hyuk Kim
- Department of Molecular Biology, Department of Bioactive Material Sciences, Institute for Molecular Biology and Genetics, Chonbuk National University, Jeonju, Jeollabuk-do, 561-756, Korea.
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Wu Q, Chen B, Xu Y. Regulating yeast flavor metabolism by controlling saccharification reaction rate in simultaneous saccharification and fermentation of Chinese Maotai-flavor liquor. Int J Food Microbiol 2015; 200:39-46. [PMID: 25676241 DOI: 10.1016/j.ijfoodmicro.2015.01.012] [Citation(s) in RCA: 26] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/19/2014] [Revised: 01/03/2015] [Accepted: 01/15/2015] [Indexed: 10/24/2022]
Abstract
Maotai-flavor liquor is produced by simultaneous saccharification and fermentation (SSF), in which filamentous fungi produce hydrolases to degrade the starch into fermentable sugar. Saccharomyces cerevisiae simultaneously transforms the sugars to ethanol and flavor compounds. The saccharification rate plays an important role in regulating the liquor yield and flavor profile. This work investigated the effect of saccharification rate on fermentation by regulating the inoculation ratio (1:0.1, 1:0.5, 1:1, 1:5, 1:10) of S. cerevisiae and Aspergillus oryzae, the main saccharification agent. We found no significant difference in reducing sugar content among the mixed cultures with different ratios. This indicated a balance of the saccharification rate and the sugar consumption rate, in which the former was controlled by the interaction between A. oryzae and S. cerevisiae, and the latter controlled the metabolism of the two species. The ethanol yield was the highest in ratios of 1:0.5, 1:1, and 1:5, while the total production of flavor compounds was the highest for the ratio of 1:0.5, which was mainly attributed to the vigorous metabolism of S. cerevisiae. The inoculum ratio of 1:10 produced the second highest content of flavor compounds in which a large number of alcohols and esters were derived from the vigorous metabolism of A. oryzae. This indicated that the saccharification rate significantly influenced the flavor metabolism. This study improves understanding of the interaction and cooperation between A. oryzae and S. cerevisiae in co-culture fermentation for Chinese liquor making.
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Affiliation(s)
- Qun Wu
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China; The Key Laboratory of Industrial Biotechnology, Ministry of Education, Jiangnan University, Wuxi, Jiangsu 214122, China; Synergetic Innovation Center of Food Safety and Nutrition, Jiangnan University, Wuxi, Jiangsu 214122, China; School of Biotechnology, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Bi Chen
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China; The Key Laboratory of Industrial Biotechnology, Ministry of Education, Jiangnan University, Wuxi, Jiangsu 214122, China; Synergetic Innovation Center of Food Safety and Nutrition, Jiangnan University, Wuxi, Jiangsu 214122, China; School of Biotechnology, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Yan Xu
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China; The Key Laboratory of Industrial Biotechnology, Ministry of Education, Jiangnan University, Wuxi, Jiangsu 214122, China; Synergetic Innovation Center of Food Safety and Nutrition, Jiangnan University, Wuxi, Jiangsu 214122, China; School of Biotechnology, Jiangnan University, Wuxi, Jiangsu 214122, China.
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