論文

2020年3月

Mapping haze-komi on rice koji grains using beta-glucuronidase expressing Aspergillus oryzae and mass spectrometry imaging

JOURNAL OF BIOSCIENCE AND BIOENGINEERING
  • Adinda P. Wisman
  • ,
  • Yoshihiro Tamada
  • ,
  • Shuji Hirohata
  • ,
  • Katsuya Gomi
  • ,
  • Eiichiro Fukusaki
  • ,
  • Shuichi Shimma

129
3
開始ページ
296
終了ページ
301
記述言語
英語
掲載種別
研究論文(学術雑誌)
DOI
10.1016/j.jbiosc.2019.09.016
出版者・発行元
SOC BIOSCIENCE BIOENGINEERING JAPAN

In sake brewing, the quality of rice koji is evaluated by experienced sake brewers based on visual inspection of the haze, which is defined by the extent of fungal hyphae spread on/into the rice grains. There is an increasing interest in understanding the factors that affect the quality of rice koji, which is dependent on its making process. Several studies have focused on the degree of mycelial penetration (haze-komi) and enzyme production during rice koji production. However, there are limited analytical methods available to monitor hyphal growth on a solid surface. Here we used a beta-glucuronidase (GUS)-expressing strain of Aspergillus oryzae to visualize and map the fungal growth on rice koji grains. Observation of indigo color revealed that A. oryzae hyphae penetrated the steamed rice grain in the early stage (24 h) of rice koji-making before spreading on the surface during the later stages. Additionally, hyphae penetrated along the endosperm cells and penetrated the cells to form the sou-haze. Furthermore, mass spectrometry imaging (MSI) of glucose demonstrated that the area of mycelial penetration is directly correlated with the spread of glucose during fermentation. This is the first report on utilizing new tools such as GUS-body-mapping of A. oryzae and MSI to monitor fungal growth during rice koji making. (C) 2019, The Society for Biotechnology, Japan. All rights reserved.

リンク情報
DOI
https://doi.org/10.1016/j.jbiosc.2019.09.016
Web of Science
https://gateway.webofknowledge.com/gateway/Gateway.cgi?GWVersion=2&SrcAuth=JSTA_CEL&SrcApp=J_Gate_JST&DestLinkType=FullRecord&KeyUT=WOS:000614228300006&DestApp=WOS_CPL
ID情報
  • DOI : 10.1016/j.jbiosc.2019.09.016
  • ISSN : 1389-1723
  • eISSN : 1347-4421
  • Web of Science ID : WOS:000614228300006

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