Analysis of extracellular proteins of Aspergillus oryzae grown on soy sauce koji

Aspergillus oryzae AS 3.951 is widely used in Chinese soy sauce manufacture, but little is known about the profiles of the extracellular proteins from the culture of soybean koji. In this study, we carried out MALDI-TOF/TOF MS analysis of extracellular proteins during koji culture. Besides well-know...

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Bibliographic Details
Published in:Bioscience, biotechnology, and biochemistry biotechnology, and biochemistry, 2009-01, Vol.73 (1), p.192-195
Main Authors: Liang, Y.(South China Univ. of Technology, Guangzhou), Pan, L, Lin, Y
Format: Article
Language:English
Subjects:
ALIMENT A BASE DE SOJA POUR HOMME
ALIMENTOS DERIVADOS DE LA SOJA
AMILASAS
AMINOPEPTIDASA
AMINOPEPTIDASE
Aminopeptidases
AMYLASE
AMYLASES
ANALYTICAL METHODS
ASPERGILLUS ORYZAE
Aspergillus oryzae - chemistry
Biological and medical sciences
ELECTROFORESIS
ELECTROPHORESE
ELECTROPHORESIS
ESPECTROMETRIA DE MASAS
extracellular protein
FERMENTACION EN ESTADO SOLIDO
FERMENTATION A L'ETAT SOLIDE
Fundamental and applied biological sciences. Psychology
Fungal Proteins - analysis
MALDI-TOF/TOF MS
MASS SPECTROMETRY
Peptide Hydrolases
PROTEASAS
PROTEASE
PROTEASES
PROTEINAS
PROTEINE
PROTEINS
Proteomics
SOLID STATE FERMENTATION
Soy Foods - microbiology
soy sauce
soybean koji
SOYFOODS
SPECTROMETRIE DE MASSE
Spectrometry, Mass, Matrix-Assisted Laser Desorption-Ionization
TECHNIQUE ANALYTIQUE
TECNICAS ANALITICAS
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Summary:Aspergillus oryzae AS 3.951 is widely used in Chinese soy sauce manufacture, but little is known about the profiles of the extracellular proteins from the culture of soybean koji. In this study, we carried out MALDI-TOF/TOF MS analysis of extracellular proteins during koji culture. Besides well-known proteins (TAA and Oryzin), a variety of aminopeptidase and proteases were identical at the proteome level. This suggests that A. oryzae AS 3.951 has a powerful capacity to digest soybean protein.
ISSN:0916-8451
1347-6947
DOI:10.1271/bbb.80500