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Text of the page (random words):
oryzae secretes many salt tolerant alkaline proteases which makes it particularly stable in the high sodium conditions required for the production of miso and soy sauce the strain a oryzae rib40 for example appears to have specific salt tolerance genes that regulate k transport 19 20 varieties used for shōchū making edit three varieties of kōji mold are used for making shōchū each with distinct characteristics 21 22 23 genichirō kawachi 1883 1948 who is said to be the father of modern shōchū and tamaki inui 1873 1946 a lecturer at university of tokyo succeeded in the first isolation and culturing of aspergillus species such as a kawachii a awamori and a variety of subtaxa of a oryzae which led to great progress in producing shōchū in japan since then aspergillus developed by kawachi has also been used for soju and makgeolli in korea 24 25 yellow kōji a oryzae is used to produce sake and at one time all honkaku shōchū however yellow kōji is extremely sensitive to temperature its moromi can easily sour during fermentation this makes it difficult to use in warmer regions such as kyūshū and gradually black and white kōji became more common in production of shōchū its strength is that it gives rise to a rich fruity refreshing taste so despite the difficulties and great skill required it is still used by some manufacturers it is popular amongst young people who previously had no interest in typically strong potato shōchū playing a role in its recent revival thus white and black kōji are mainly used in the production of shōchū but only yellow kōji a oryzae is usually used in the production of sake white kōji a kawachii was discovered as a mutation from black kōji by genichirō kawachi in 1918 26 this effect was researched and white kōji was successfully grown independently white kōji is easy to cultivate and its enzymes promote rapid saccharization as a result it is used to produce most shōchū today it gives rise to a drink with a refreshing mild sweet taste black kōji a luchuensis is mainly used to produce shōchū and awamori in 1901 tamaki inui lecturer at university of tokyo succeeded in the first isolating and culturing 27 28 in 1910 genichirō kawachi succeeded for the first time in culturing var kawachi a variety of subtaxa of a awamori this improved the efficiency of shōchū production 24 it produces plenty of citric acid which helps to prevent the souring of the moromi of all three kōji it most effectively extracts the taste and character of the base ingredients giving its shōchū a rich aroma with a slightly sweet mellow taste its spores disperse easily covering production facilities and workers clothes in a layer of black such issues led to it falling out of favour but due to the development of new kuro kōji nk kōji in the mid 1980s 29 interest in black kōji resurged amongst honkaku shōchū makers because of the depth and quality of the taste it produced several popular brands now explicitly state they use black kōji on their labels genome edit initially kept secret the a oryzae genome was released by a consortium of japanese biotechnology companies 30 in late 2005 31 the eight chromosomes together comprise 37 million base pairs and 12 thousand predicted genes the genome of a oryzae is thus one third larger than that of two related aspergillus species the genetics model organism a nidulans and the potentially dangerous a fumigatus 32 many of the extra genes present in a oryzae are predicted to be involved in secondary metabolism the sequenced strain isolated in 1950 is called rib40 or atcc 42149 its morphology growth and enzyme production are typical of strains used for sake brewing 33 the increased number of genes in aspergillus oryzae are responsible for the function of proteins and cellular processes such as hydrolase transporters and metabolism the extensive array of secretory hydrolase and transporters allows the mold to break down or secrete various compounds effectively typically when a oryzae exposed to high concentrations of foods like rice soybean wheat etc during fermentation its growth may be negatively affected however over time this may potentially allow the kōji to gain new transporters due to the environment s conditions 34 although a oryzae is closely related a flavus and a parasiticus which are known to secrete toxins called aflatoxins that cause severe food poisoning 35 the kōji mold has not been found to produce those toxins 35 36 furthermore no carcinogenic substances have been discovered in the mold 36 a study has shown that even when a oryzae is put under conditions favorable to express and secrete aflatoxin the aflatoxin genes in a oryzae were not expressed 37 use in biotechnology edit trans resveratrol can be efficiently cleaved from its glucoside piceid through the process of fermentation by a oryzae 38 flavourzyme a protease blend derived from a oryzae is used to produce enzyme hydrolyzed vegetable protein 39 a oryzae is hard to study due to difficulties in conventional genetic manipulation this is because a oryzae have cell walls that are difficult to break down which makes gene insertion editing complicated however scientists have recently started utilizing crispr cas9 in a oryzae this increased mutation rates in the genome which was not possible in the past since the mold only reproduced asexually 40 secondary metabolites edit a oryzae is a good choice as a secondary metabolite factory because of its relatively few endogenous secondary metabolites transformed types can produce polyketide synthase derived 1 3 6 8 tetrahydroxynaphthalene alternapyrone and 3 methylorcinaldehyde citrinin terrequinone a tennelin pyripyropene aphidicolin terretonin and andrastin a by plasmid insertion paxilline and aflatrem by co transformation and aspyridone originally from a nidulans by gateway cloning 41 42 gallery edit conidiophores with conidia of the microscopic fungus a oryzae under light microscope four aspergillus colonies grown at 37 c 99 f for three days on rich media the bottom two are a oryzae strains see also edit qū akira endo aspergillus sojae kōji food history lactase medicinal molds rhizopus oligosporus references edit index fungorum about koji marukome archived from the original on 24 january 2025 ニホンコウジカビ in japanese kotobank archived from the original on 16 may 2025 1 2 kenichiro matsushima しょうゆづくりの歩みと麹菌の関わり pdf in japanese the society for biotechnology japan p 75 archived from the original pdf on 26 july 2020 麹菌ゲノム解読 kikkoman corporation parmjit s panesar biotechnology in agriculture and food processing opportunities and challenges crc press 2014 1 2 genomics of aspergillus oryzae learning from the history of koji mold and exploration of its future 1 2 isolation and identification of a oryzae oxford university press archived from the original on 29 august 2024 1 2 katsuhiko kitamoto 麹菌物語 pdf in japanese the society for biotechnology japan p 424 archived from the original pdf on 31 october 2022 katsuhiko kitamoto 家畜化された微生物 麹菌 その分子細胞生物学的解析から見えてきたこと pdf in japanese the society of yeast scientists p 2 archived from the original pdf on 13 november 2022 kiyoko hayashi 19 july 2021 日本の発酵技術と歴史 in japanese discover japan inc archived from the original on 10 november 2022 kiyota takuro hamada ryoko sakamoto kazutoshi iwashita kazuhiro yamada osamu mikami shigeaki may 2011 aflatoxin non productivity of aspergillus oryzae caused by loss of function in the aflj gene product journal of bioscience and bioengineering 111 5 512 517 doi 10 1016 j jbiosc 2010 12 022 issn 1389 1723 pmid 21342785 fujita chieko tokyo foundation koji an aspergillus archived 2009 05 22 at the wayback machine 1 2 kenichiro matsushima 醤油づくりと麹菌の利用ー今までとこれからー in japanese p 643 archived from the original on 21 june 2022 麹のこと marukome co ltd eiji ichishima 20 march 2015 国際的に認知される日本の国菌 in japanese japan society for bioscience biotechnology and agrochemistry archived from the original on 4 february 2021 東アジアの酒風土と文化により育まれた各地樹固有の発酵文化 in japanese gekkeikan archived from the original on 17 march 2025 kitamoto katsuhiko 2002 molecular biology of the koji molds advances in applied microbiology vol 51 pp 129 153 doi 10 1016 s0065 2164 02 51004 2 isbn 978 0 12 002653 1 pmid 12236056 retrieved 2008 01 03 dead link lin weimin song jiajia hu wenfeng miao jianyin gao xiangyang 2016 relationship between extracellular cellulase pectinase and xylanase activity of isolated aspergillus oryzae strains grown on koji and the umami tasting amino acid content of soy sauce food biotechnology 30 4 278 291 doi 10 1080 08905436 2016 1244768 issn 0890 5436 s2cid 88669475 wang d zheng z y feng j zhan x b zhang l m wu j r lin c c 2013 07 04 a high salt tolerant neutral protease from aspergillus oryzae purification characterization and kinetic properties applied biochemistry and microbiology 49 4 378 385 doi 10 1134 s0003683813040170 issn 1608 3024 s2cid 254189777 zhao guozhong yao yunping wang chunling hou lihua cao xiaohong 2013 06 17 comparative genomic analysis of aspergillus oryzae strains 3 042 and rib40 for soy sauce fermentation international journal of food microbiology 164 2 148 154 doi 10 1016 j ijfoodmicro 2013 03 027 issn 0168 1605 pmid 23673060 in depth retrieved 2007 01 24 japanese what is shochu archived from the original on 2007 09 28 retrieved 2007 01 24 other terminology relating to shochu and awamori retrieved 2007 01 27 japanese 1 2 初代 河内源一郎 1883 1948 kawauchi kin honpo archived from the original on 7 may 2020 retrieved 9 april 2023 元祖 源一郎さんの生マッコリ kawauchi kin honpo archived from the original on 7 may 2020 retrieved 9 april 2023 taiki futagami may 2022 the white koji fungus aspergillus luchuensis mut kawachii bioscience biotechnology and biochemistry 86 5 japan society for bioscience biotechnology and agrochemistry 574 584 doi 10 1093 bbb zbac033 pmid 35238900 osamu yamada masayuki machida akira hosoyama masatoshi goto toru takahashi taiki futagami youhei yamagata et al december 2016 genome sequence of aspergillus luchuensis nbrc 4314 dna research 23 6 oxford university press 507 515 doi 10 1093 dnares dsw032 pmc 5144674 pmid 27651094 takeo koizumi 5 april 2018 黒麹菌の役割 発酵中の雑菌繁殖防ぐ okinawa times archived from the original on 4 april 2023 retrieved 10 april 2023 shochu circle archived from the original on 2007 12 10 retrieved 2007 12 11 goffeau andré december 2005 multiple moulds nature 438 7071 1092 1093 doi 10 1038 4381092b pmid 16371993 machida masayuki et al december 2005 genome sequencing and analysis of aspergillus oryzae nature 438 7071 1157 1161 bibcode 2005natur 438 1157m doi 10 1038 nature04300 pmid 16372010 galagan je et al december 2005 sequencing of aspergillus nidulans and comparative analysis with a fumigatus and a oryzae nature 438 7071 1105 1115 bibcode 2005natur 438 1105g doi 10 1038 nature04341 pmid 16372000 rokas a 2009 the effect of domestication on the fungal proteome trends in genetics 25 2 60 63 doi 10 1016 j tig 2008 11 003 pmid 19081651 machida m yamada o gomi k august 2008 genomics of aspergillus oryzae learning from the history of koji mold and exploration of its future dna research 15 4 173 183 doi 10 1093 dnares dsn020 issn 1340 2838 pmc 2575883 pmid 18820080 1 2 murakami hideya 1971 classification of the koji mold the journal of general and applied microbiology 17 4 281 309 doi 10 2323 jgam 17 281 1 2 barbesgaard peder heldt hansen hanspeter diderichsen børge february 1992 on the safety of aspergillus oryzae a review applied microbiology and biotechnology 36 5 569 572 doi 10 1007 bf00183230 issn 0175 7598 pmid 1368061 s2cid 7348198 wilkinson heather tsitsigiannis dimitrios zhang yongqiang keller nancy 2004 08 30 secondary metabolite gene clusters crc press pp 355 385 isbn 978 0 8247 5655 0 cite book work ignored help wang h liu l guo y x dong y s zhang d j xiu z l 2007 biotransformation of piceid in polygonum cuspidatum to resveratrol by aspergillus oryzae applied microbiology and biotechnology 75 4 763 768 doi 10 1007 s00253 007 0874 3 pmid 17333175 s2cid 13139293 merz michael eisele thomas berends pieter appel daniel rabe swen blank imre stressler timo fischer lutz 17 june 2015 flavourzyme an enzyme preparation with industrial relevance automated nine step purification and partial characterization of eight enzymes journal of agricultural and food chemistry 63 23 5682 5693 bibcode 2015jafc 63 5682m doi 10 1021 acs jafc 5b01665 pmid 25996918 jin feng jie hu shuang wang bao teng jin long 2021 02 23 advances in genetic engineering technology and its application in the industrial fungus aspergillus oryzae frontiers in microbiology 12 644404 doi 10 3389 fmicb 2021 644404 issn 1664 302x pmc 7940364 pmid 33708187 anyaogu diana chinyere mortensen uffe hasbro 2015 02 10 heterologous production of fungal secondary metabolites in aspergilli frontiers in microbiology 6 frontiers 77 doi 10 3389 fmicb 2015 00077 issn 1664 302x pmc 4322707 pmid 25713568 atanasov atanas g zotchev sergey b dirsch verena m supuran claudiu t et al the international natural product sciences taskforce 2021 01 28 natural products in drug discovery advances and opportunities nature reviews drug discovery 20 3 nature portfolio 200 216 doi 10 1038 s41573 020 00114 z issn 1474 1776 pmc 7841765 pmid 33510482 external links edit making rice koji from koji spores sake world s description of koji aspergillus oryzae genome from the d atabase o f g enomes a nalysed at n ite global aspergillus oryzae market report 2020 market size share price trend and forecast archived 2021 11 08 at the wayback machine dogan taxon identifiers aspergillus oryzae wikidata q22662068 wikispecies aspergillus oryzae col hc8n gbif old 5259827 inaturalist 1148191 indexfungorum 184394 irmng 10388277 mycobank 184394 nbn nhmsys0020535053 ncbi 5062 nzor 247e8502 eac3 4577 a727 ee791320ef3e open tree of life 188996 speciesfungorum 184394 taicol t0034121 aspergillus flavus var oryzae wikidata q131911 gbif old 5259826 inaturalist 488517 indexfungorum 130238 mycobank 130238 nbn bmssys0000042725 ncbi 748371 open tree of life 5484773 speciesfungorum 130238 taicol t0034121 eurotium oryzae wikidata q80832328 col 3d2l9 gbif old 2597225 indexfungorum 225012 irmng 10644360 mycobank 225012 nzor 5667faa9 b9ba 4479 bb3c 6032379a0f89 speciesfungorum 225012 retrieved from https en wikipedia org w index php title aspergillus_oryzae oldid 1379658267 categories aspergillus rice wine fungi in cultivation fungi of japan japanese cuisine fungus species hidden categories articles with short description short description is different from wikidata articles with species microformats articles containing japanese language text cs1 uses japanese language script ja cs1 japanese language sources ja webarchive template wayback links all articles with dead external links articles with dead external links from march 2019 cs1 unfit url cs1 errors periodical ignored taxonbars with multiple manual wikidata items taxonbars with automatically added basionyms this page was last edited on 11 october 2026 at 04 42 utc page was rend...