oryzae, whereas aromatic and branched chain amino acids, flavonoids, and lysophospholipids were more typical in rice koji fermentation by B. This approach revealed that carbohydrate metabolism, serine-derived amino acids, and fatty acids were associated with rice koji fermentation by A. Several enzymes secreted by the fermenter species, including α-amylase, protease, and β-glucosidase, were assayed to identify differences in expression levels. Two principal components of the metabolomic data distinguished the rice koji samples according to their fermenter species and fermentation time. Using gas chromatography time-of-flight mass spectrometry (GC-TOF-MS, ultrahigh-performance liquid chromatography linear trap quadrupole ion trap tandem mass spectrometry (UHPLC-LTQ-IT-MS/MS, and multivariate analysis we generated the metabolite profiles of rice koji produced by fermentation with Aspergillus oryzae (RK_AO or Bacillus amyloliquefaciens (RK_BA for different durations. Metabolomic Profiles of Aspergillus oryzae and Bacillus amyloliquefaciens During Rice Koji Fermentationįull Text Available Rice koji, used early in the manufacturing process for many fermented foods, produces diverse metabolites and enzymes during fermentation. These results suggest C12K has potential in the field of koji-muro. C10K and C12K was antifungal effect against R. The result, C12K was antibacterial effect against B. This study aimed to find the effectiveness of the fatty acid salt in koji-muro. Fatty acid salts have been reported to show some antibacterial and antifungal activity. Therefore, we focused on the fatty acid salt which is the main component of soap. Since koji-muro (room for making koji was a low level of airtightness, microbial contamination has long been a concern to the alcoholic beverage production. Since Inui reported Aspergillus luchuensis from black koji inĪntimicrobial Activity of Fatty Acid Salts Against Microbial in Koji-Muroĭirectory of Open Access Journals (Sweden)įull Text Available Aspergillus niger and Aspergillus oryzae are used as koji fungi in the spot of the brewing. Taxonomic re-evaluation of black koji moldsīlack koji molds including its albino mutant, the white koji mold, have been widely used for making the distilled spirit shochu in Northeast Asia because they produce citric acid which prevents undesirable contamination from bacteria. The saccharification power of the new koji was about 1.1 to 1.2 times as strong as that of usual koji prepared from wheat bran and rice husks. For example, the cake can be mixed with wheat bran and rice husks in the proportion 6:5:0 or 6:2:3 to make koji in the usual way. The cake included considerable amounts of sugar, N-containing materials, enzymes, and vitamins, and gave a high-quality koji for alcohol fermentation. The pressed cake of fermented alcohol mash was used for preparing koji. Energy Technology Data Exchange (ETDEWEB)
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