this PDF file The production of corn kernel miso based on ricekoji fermented by Aspergillus oryzae and Rhizopus oligosporus | Ratnaningrum | Journal of Tropical Biodiversity and Biotechnology 1 PB
J. Trop. Biodi . Biote h., Vol.
1 , —1
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The produ io of or ker el miso ased o ri e-koji fer e ted y
Aspergillus oryzae a d Rhizopus oligosporus
Diah Rat a i g u
*, Thel a Agusi a Budi ai , T i Da si i , Pa ji Cah a Ma a da
1
Resear h U it for Clea Te h ology, I do esia I situte of S ie es, Jala Cisitu/Sa gkuria g, Ba du g, 1 , I do esia
Depart e t of Che istry, Fa ulty of Mathe ai s a d Natural S ie es, U i ersity of Se elas Maret, Jl. Ir. Suta i No. A,
Je res, Surakarta, 1 , I do esia
*Correspo di g author: diah
@lipi.go.id
ARTICLE INFO
ABSTRACT
Ari le history:
Re ei ed / /
Re ei ed i e ised fo
A epted / /
Aspergillus oryzae a d Rhizopus oligosporus has
The suita ilit of o
/
/
ate ial to p odu e
o du ted o t o i po ta t fa to s i
a d salt o e t aio . The
Key ords:
Aspergillus oryzae
o ke el
iso
i e-koji
Rhizopus oligosporus
DOI: 1 . 1 /jt
© 1 JTBB
ke el as a
α-a
edia. The
a el
as p epa ed
old o posiio i
high dissol ed p otei
/
%,
ke el
iso
i to
ith high
%, a d
%
i tu e ate i e da s of fe
ee
e taio .
ith high glu ose a d
o e t aio . The esult sho ed that i e-koji o tai i g A. oryzae a d
R. oligosporus i the aio of : had the highest α-a
a d .
i e-koji
as opi ized to p odu e i e-koji
as also opi ized to p odu e o
as
i o ulai g the spo es of %
lase a d p otease a i it . Dife e t NaCl o e t aio s of
The salt o e t aio
i e-koji o tai i g
i tu e of oth i a aio of : , : , a d :
old o posiio
su je ted to opi izaio p o ess a d added to ea h
.
e ted
i esigated. The opi izaio
iso p odu io
old o posiio
A. oryzae, % R. oligosporus, a d % the
dife e t i e
iso fe
ee
lase a d p otease a i it of .
U/ L espe i el . I addiio , the p ese e of
% NaCl i
o
ke el
iso fe
U/ L
e ted
A. oryzae a d R. oligosporus i the aio of : e hi ited the highest glu ose a d dissol ed
p otei
iso
o e t aio of .6
g/ L a d .
e ted. The ut ie t
o te t a al sis sho ed
o
as fe
ke el
ed i to a
ut ie t e ha e e t ate
iso fo dieta
e ted so ea
e ted food o igi all f o
paste
Japa
a d has
ee
used
This food is apa le of edu i g a e
a i-dia ei ,
ultu e i
addiio
As a sta te
e taio .
as
sta te
e ted g ai
. Miso has
ell p olife aio a d
a i-h pe te si e
a io ida t p ope ies Hi ota et al.,
solid state fe
Bou di ho et al.,
se e al health e eits due to its ioa i e o pou ds su h
as pepides a d isola o es eleased du i g fe
ell
, .6
ke el ould e uilized to p odu e a o el o
ell as
asi i g edie t to ook soups as
, .
di e sii aio a d fo i p o i g ut iio al a d health status.
is a t adiio al
seaso i g fo side dishes Kusu oto a d Rai,
as
; K o et al.,
;
dete
i ed
hi h the koji
used fo
koji, a
Aspergilus oryzae se ed as
to so ea , salt, a d
ate
.
ultu e, koji has se e al t pes
the su st ates so ea , a le , o
olds g o . The
ost o
iso p odu io is i e-koji fe
hi h a ou ts
al.,
ade f o
% of
hi h a e
i e i
o t pe of koji
e ted
A. oryzae
iso p odu io i Japa
Ma hida et
. Ho e e , Aspergillus sojae, Aspergillus ta arii,
; Kusu oto
Aspergillus a a ori, Aspergillus saitoi, Aspergillus ka a hi,
. Miso has s eet, salt , a d u a i taste,
a d Rhizopus oligosporus ha e also ee used i Japa ese
)aid a d El She a
a d Rai,
o ludes o
e ted a d
eased 6.
o te t ha a te isi . This food is usuall
o ld ide as a
possesses
ke el
iso. Glu ose, dissol ed p otei , a d fat o te t i
. I trodu io
fe
ke el
% NaCl as su je ted to ut ie t
ke el as fe
i es espe i el . This stud
fe
ith
o te t a al sis a d o pa ed to the esult efo e the o
t a sfo
Miso
g/ L espe i el . The opi ized o
A. oryzae a d R. oligosporus i the aio of :
,
; Shi izu et al.,
p ese ts i a paste-like half-solid food fo
ith high p otei
food i dust ies fo the p odu io of koji Esaki et al., 99 ;
J. Trop. Biodi . Biote h., Vol.
Li
et al.,
e z
6 . The
koji p odu e h d ol i
es fo i sta e p oteases a d a
iologi al pol
o o e
the fe
u a i tastes of
a d
lases fo deg adi g
a ious e z
e taio
e taio
ai
ea io s
e a i iies a e opi ized
ield opi u
sta te
ultu es fo
a ufa tu e s Ma ui et al.,
Beside koji, the t pe of a
uilized to p odu e
to o e o e
Fa zo et al.,
iso ould suppo t dieta
ut iio
. Dieta
ed et al.,
a d health status issues
di e sit di e tl i lue es diet
; Mou si et al.,
de o st ated dieta
ould ofe a othe t pe of
O e of the
i o ut ie t de sit of
iso
ith a othe t pe of
ith dife e t ut ie t
iso is o
ke el. The
as
the p odu io of so ea
illio
as
. This highe a aila ilit
elia le fo
dieta
of o
ate
illio
odit
asis. Sta h a d p otei
oe
ut ie t
e taio
.6 % p otei ,
de t o
o tai ed
o
o ad
ke el a
o pou ds
e aluated
ith e z
a d
o e t aio
ke el a d i e
lo al sto e. Ha de , 9
a id TCA
Lo
Me k Da
. The a al i al g ade of Lo
Me k Da
stadt, Ge
i aio of dissol ed p otei
ethod Lo
, 9
a
a
eage t
a
a d used
o e t aio usi g
. The a al i al g ade of Nelso
eage ts a d a se o ol date
stadt, Ge
stadt, Ge
i aio of p otease a i it usi g Ku itz
as pu hased f o
fo dete
e e pu hased
. Casei a d T i hlo oa ei
e e pu hased f o
ethod Ku itz, 9
e e pu hased f o
a d used fo dete
o e t aio usi g Nelso -So og i
Me k
i aio of glu ose
ethod Nelso , 9
.
. . Methods
. . . Spores Suspe sio Preparaio
A. oryzae a d R. oligosphorus
e e i o ulated
o
sepa atel i to dife e t PDA a d i u ated at
da s. The spo es of ea h
ould
C fo se e
e e diluted i
. 9% NaCl,
a d the opi al de sit of ea h pu e ultu e as
6
easu ed at
usi g a spe t ophoto ete . The opi al de sit
e
as o i
dife e t PDA. The olo
u
o se ed a d ou ted ate
olo
fo
ed
as
CFU/ L.
plai g the
e of ea h
i to
ediu
as
o
h of i u aio at
ed is assu ed o i g f o
Ri e
as to o tai the
e taio opi izaio
esults
e a i it at the i e of fe
as also
e ted o
fo
Che ist , I do esia
C. O e
o e spo e.
. . . Koji fer e taio Pro ess
.
iso. The opi izaio
ee
e taio
of salt
o du ted a d e aluated
easu i g the o e t aio of glu ose a d dissol ed p otei
o ea h fe
I situte of S ie e. Co
ke el. Nut ie t o te t a al sis as
as lea sed,
ate i a aio of :
o
hi h a i p o e the ut iio al
ut iio al status of
Resea h U it fo
ee
e ted
o posiio of A. oryzae a d R. oligosporus ultu e aio, as
iso. The fe
o tai ed f o
The total ell u
He e, the pu pose of this stud
status of
to
di e sii aio
ello
that i p o es la o s, a o as, a d te tu es of fe
ell as NaCl o e t aio
iso fo dieta
set to . to o tai a ell o e t aio a ou d
ide di e sit of phe oli
food p odu ts Villege et al.,
ke el
oppo tu it
as ased o the a al sis
o e ted i to esse ial a i o a ids, si ple
a oh d ates, a d a
ould gi e a
Aspergillus oryzae a d Rhizopus oligosphorus
he eas
o
iso fe
a oh d ates,
6 . This data
ke el fo the o
de eased ate
. Mi roorga is s a d Che i als
, the
di e sii aio . Besides, the
%
eased o
. Materials a d Methods
et i to s
e de s
ke el is suita le fo
o sists of 6 .
e io he i all
Ju e
et i to s
.6
USDA,
% oil USDA,
i t odu e a o el o
as fe
o ld ide p odu io of
so ea . I
. 6
ut ie ts i
e taio . This stud
Da
ost pote ial g ai s to su situte a
is u e tl highe tha
o posiio of o
fe
the
a d used fo dete
o posiio a d i he e t health e eits.
p odu io of o
hethe
di e sit has st o g asso iaio
the diet. The efo e, su situi g so ea
.
e ted to k o
; a d Rah et al.,
ith ut iio al status, pa i ula l
hi h
ith the a al sis
ke el
e
gua a t i g ade uate i take of esse ial ut ie ts
ate ial of
as o pa ed
iso t pes. I addiio to
a d i po ta t o - ut ie t fa to s. Resea h o du ted
o
ut ie t o te t a al sis
o du ted efo e the o
iso. The use of othe g ai s as a
ate ial su situte fo p odu i g
g ai
the opi ized i al p odu t. The esult of
to i p o e ut iio al a d health status.
.
so ea , the e a e a lot of pote ial g ai s that ould
Ke
fat o te t i
ate ial is i po ta t to
di e sif the p odu io of dife e t
ualit
the a ou t of glu ose, dissol ed p otei , a d
p o ess ga e s eet a d
iso. These e z
o t olled to
di e sit
do e to k o
e s su h as p otei a d a oh d ate. The
p odu ed f o
happe ed i
fe
olds i
1 , —1
C fo
ashed, a d
/ . This
i utes a d ooled do
i ed
i tu e
to oo
ith disilled
as ste ilised at
te pe atu e.
The spo es of % A. oryzae, % R. oligosphorus, a d % the
i tu e of oth i a aio of : , : , a d :
i o ulated i to dife e t
i u ated at
fo
o
C fo
edia. Ea h
ee
ediu
as
h a d d ied i side the o e at
h. Ea h d ied ultu e
p o ess to o tai
i e
/
o
C
as the su je ted to a g i di g
i e-koji i the fo
of po de .
9
J. Trop. Biodi . Biote h., Vol.
1 , —1
. . . Cor Ker el Fer e taio
Co
ke el
ke el
as the
as
to oo
eight to gi e a
lea ed,
C fo
dife e t i e-koji o posiio
do e at
da s-fe
ke el
ke el
as
/
. Fe
C. To dea i ate the e z
as added to the
as ooled
te pe atu e fo
i ed
addi g
ith
e io ed a o e. Ea h i e-
as %
o
i at
g. Co
i utes. Ate it
te pe atu e, o
koji added to o
ass of
ashed, sli ed i to pie es, soaked,
o
a d ste ilised at
do
phosphate ufe pH .6 to asei soluio a d i u ated fo
e taio
as
o
C fo i e da s i side a i u ato . Du i g i e
L of disilled
Fe
e ted o
a d diluted to
p
fo 9
i the te pe atu e of
as
g as sa pled e e
e t ifuged at
p
Ea h supe ata t
C fo
i . The supe ata t
C.
usi g spe t ophoto ete . O e u it
as dei ed as the a ou t of e z
i at
e
o
C
L supe ata t.
/
ai a i it a al sis.
The soluio
o tai i g se e
. M phosphate ufe pH .
i . The sa ple soluio
the supe ata t as
sta h soluio
L of % solu le sta h
as p epa ed
ude e z
es
.6 N sulfu i a id a d .
L of
e e t a t to the solu le
i
as do e
L of
i tu e. The la k soluio
C fo
addi g
a d i u ated fo
Dea i aio of the e z
o
as i u ated at
o
at
addi g .
% sodiu
as p epa ed
C.
L of
of Salt Co e traio
Dife e t salt o e t aio s of
lase a d p otease
. . . α-A ylase Assay
the
i i the te pe atu e of
e e added to ea h fe
e taio . The
fe
e taio
fe
e taio , fe
fo eight
%
ke el ate i e
eeks
o e. Ate eight
ke el of
g
eeks of
as sa pled
L of phosphate ufe . The suspe sio
as shake at
p
%, a d
i tu es e e su je ted to fu the
e ted o
a d diluted to
%,
e ted o
p
fo 9
i the te pe atu e of
i a d e t ifuged at
o
C fo
i . The supe ata t
as olle ted a d su je ted to glu ose o e t aio a al sis
usi g Nelso -So og i
ethod So og i, 9
tu gstate to
p otei
o e t aio a al sis usi g Lo
addi g
al., 9
.
L
a d Che i al
A alysis
da s of fe
i
as
o
as olle ted a d su je ted to a so a e
. . . Opi izaio
i a d e t ifuged at
o
olle ted a d su je ted to α-a
e z
fo
a d e p essed as u its pe
da
as
L of phosphate ufe . The suspe sio
as shake at
p
ate to asei soluio a d
that eleases µg of a i o a id as t osi e fo
ke el of
oo
as p epa ed
t eated the sa e as sa ple soluio . Ea h soluio
of p otease a i it
. . . E zy ai A i ity A alysis
L of % TCA
i tu e a d i u ated at
i . The la k soluio
easu e e t at
e taio , the sa pli g p o ess as o du ted.
e, .
a d dissol ed
ethod Lo
et
of disilled ate to sta h soluio a d as t eated the sa e
as sa ple soluio . Ea h soluio
p
fo
. . . Nutrie t o te t a alysis
as e t ifuged at
i i the te pe atu e of
o
C. Ea h supe ata t
as olle ted a d su je ted to edu i g suga a al sis usi g
Foli Wu
ethod Foli a d Wu, 9 9 . Foli -Wu
ethod as
ased o the a ilit of edu i g suga s to edu e alkali e
oppe ta t ate. The p odu t of this ea io
o idise phospho ol di a id to
ield a
as used to
lue o pou d
easu ed usi g spe t ophoto ete at
as o pa ed
ith e z
ai a i it of sta da d α-a
o tai ed th ough the sa e
a i it
. The esult
ethod. O e u it of α-a
as dei ed as the a ou t of e z
ke el
ke el
o pa e the ut ie t efo e a d ate fe
Nelso -So og i
o e t aio
lase
ethod Ma i akiza et al.,
i
at
o
C a d
.
L of % asei
9
as p epa ed
supe ata t as
ude e z
a al sis usi g
, dissol ed p otei
ethod Lo
et al.,
o te t a al sis usi g so hlet e t a io
.
. . Physi al properies of koji a d Miso
ed
ased o
. The soluio
as i u ated at
sa ple soluio
e taio p o ess.
. Results a d Dis ussio s
o ego
Ku itz
ethod So og i, 9
a al sis usi g Lo
, a d fat
efo e the
as o du ted to
The a al sis i ludes glu ose o e t aio
9
. . . Protease Assay
ethod p oposed
as do e
e ted a d i the i al p odu t of o
iso that has ee opi ized. This
Koji
as pe fo
as fe
lase
L supe ata t.
The p otease assa
ut ie t o te t a al sis
e that eleases
µg of edu i g suga as glu ose fo
e p essed as u its pe
The
o
o tai i g
o
C fo
addi g
i . The
.
e e ta t a d
the
L of the
.
L of
ade f o
ith
i e that has
ould spo es
ee
east te peh a d the
i u ated fo th ee da s. Du i g koji fe
e z
es p oteases, a
oulds a d ha e a
o e hauli g
a
lases a d lipases
i po ta t ole i
ate ial
stea ed a d
e taio , a ious
ill e p odu ed
the p o ess of
a o ole ules i to si ple
ole ules Wah uhapsa i et al.,
; A da i et al.,
.
J. Trop. Biodi . Biote h., Vol.
Figure . The e z
The se o d stage of
ai a i it of α-a ilase i
iso p odu io is fe
i tu e of salt, pea uts a d koji to fo
is shaped like pea ut ute , o
ea
ello ish, light
e taio
ith a
iso la ou . Miso
olou ed pea ut ute
o
, da k
te tu e is like pea ut ute
a sa ou
a
i e-koji o tai i g dife e t
o
ith a
to la kish
ith
ith salt tasted. Miso p odu es
a d salt taste u i ue a d o
e i el
odate t o
ole ules of
The highest α-a
lase a i it
i tu e ga e α-a
6
old o posiio had dife e t a i it to h d ol ze sta h
fo
o
ke el Figu e
he e the a i it i
fou th da of fe
da . This
. All sa ples had si ila p oiles
eased f o
as possi l
aused
edia a d the staio a
edu io
fo
a
of
olds
aio of α-a
a fo
the i st da
de easi g ut ie t i the
phase egulaio
eta olis
lase e z
leadi g to the
ate. This est ai s the
e as it has ee thought to e
i oo ga is s to sa e e e g
a
lase a i it of .
o e t aio
99 . This esult
ho fou d i
the disso iaio
as o i
easi g
ed
the aio of
:
had highe α-a
o pa ed to the othe aios. Figu e
p odu ed α-a
lase e z
e
o e tha R. oligosporus. This
e at i uted to the fa t that the g o th of Rhizopus
spe ies i stea ed polished i e ultu e is dela ed due to
i a ilit of the
o tai ed i
i o es to uilize heat-de atu ed p otei s
i e Ta aka et al., 9
la k a o pepidase a i it
i apa le of
. Rhizopus st ai s also
hi h i
eaki g do
tu
as e t e el
Qia
et al.,
ould e ha e
The i di g a al sis sho s the ki ei a io of
e.
altose is
9 9 also
a d R.
eak i
i e a d
e a i it of koji o tai i g A.
the o es o tai i g R.
ith a highe aio. The esult sho ed du i g the
da s of fe
lo e α-a
e taio , the
lase a i it . This
g o th of ea h
phase fo
Ha a a a et al.
as ge e all highe tha
oligosporus
i st fe
F ede i k et al.
o sta t fo sta h i di g ith the e z
o du ted
so ea -koji. He e, the e z
oryzae
akes the
heat-de atu ed p otei s. I
oligosporus NRRL
e
lase a i it
also sho ed A. oryzae
lase a i it of R. oryzae IFO
e ha is
altose o e t aio
Takefuji et al.
epo ted the α-a
ould i hi it the a i it of h d olase e z
itself th ough p odu t i hi iio
o du ted
.
ho sho ed i e-koji o tai i g A. oryzae a d R.
oryzae i
a
U/ L Figu e
addiio , the stud
e. The p ese e of h d ol sates i a e tai
a
i e-koji
altose as o e of
lase h d ol sates is a le to hedge the p odu io of αlase e z
as sho
Co o ado et al.,
. Mo eo e , the e essi e a ou t of
α-a
u il the
e taio a d te d to di i ish o the ith
ole ule
i di g step is
o tai i g A. oryzae a d R. oligosporus i the aio of : .
This esult is si ila to the stud
lase a i it , the esult sho ed ea h
he
app o i atel 6. -fold eake .
. . The A i ity of α-A ylase E zy e
Rega di g α-a
altose. He e,
altose o e t aio is high a d a se o d
This
sau e, soup sau e a d soaked spi es fo pi kles.
i di g site is la ge e ough to
i d at the a i e site, the ai it of this
o l used as a
spi e o a a iet of Japa ese uisi e fo e a ple used as a
old o posiio .
o peii e. This
a o
1 , —1
old i the
adaptaio
i ed ultu e e hi ited
as p o a l
i ed ultu e
e ause the
as sill i the lag
p o ess leadi g to less α-a
lase
J. Trop. Biodi . Biote h., Vol.
e z
1 , —1
e p odu io . Mo eo e , i the
as o peiio
the
et ee
oth
olds to get ut ie t f o
edia. He e, A. oryzae a d R. oligosporus i the aio of
: a d : e hi ited lesse α-a
The opi izaio stud of
i ed ultu e, the e
lase a i it
o pa ed to
i e-koji o tai i g A. oryzae a d R. oligosporus i the aio of
:
e hi ited highe
Othe tha
ea h
α-a
esult sho ed all
of
i e-koji as also i esigated. The
old o posiio
a i it o the fou th da of fe
i di g o fo
Fu the
lase a i it , p otease a i it
old o posiio i
ea hed its
e taio
a i u
Figu e
. This
s to othe studies suggesi g that highest
p otease a i it of R. olisgosporus a d A. oryzae
o tai ed at
h of i u aio a d ate
; Ha et al.,
as usuall
de Cast o et al.,
. The p otease a i it of R. oligosporus
as highe tha A. oryzae, ho e e , the highest p otease
a i it
as sho
i e-koji o tai i g A. oryzae a d R.
oligosporus i the aio of : . This
a i it of .
sho
U/ L Figu e
i tu e ga e p otease
. The sa e esult
as also
Sta z ńska-Ja isze ska et al.
ho o se ed
the i p o e e t of p otei h d ol sis
he the dose of A.
oryzae spo es as e ual a d lo e tha that of R. oligosporus
i
i o ulu . Yigza
et al.
e ted
po a l
aused
he tef a d g ass-pea
A. oryzae a d R. oligosporus. This
the a ilit of A. oryzae to eli i ate
of p otease i hi ito s i so a ea i
p oteol sis
fe
he it is
e taio
i ed
Ho g et al.,
of α-a
lase a d p otease e z
o e, the data sho
a o e also i pl
o ultu i g A. oryzae a d R. oligosporus
p odu io of α-a
fe
lase a d p otease e z
e taio , these
olds olo ized o
es.
that
ould aise the
es. I solid-state
ke el as the
edia
th ough t o t pes of pe et ai e h phae. The lo g o es, also
alled s oui g h phae a e used to help the
o posiio of the
a oss the
ediu
old e plo e the
a d seek e
olo izaio sites
ediu . These h phae a e fo
ed du i g the lag
a d e po e ial phase
a ou t of O i the
he e the e is sill a sig ii a t
ediu . Mea
hile, the sho t h phae,
also alled egetai e h phae a e used to a ho the olo
to the solid
olo
ediu
p e e i g the e o al of the e i e
due to ph si al distu a es like i d a d agitaio of
the fe
e taio
ed. These h phae a e used to i p o e
su st ate h d ol sis
e z
es i to the
se ei g la ge ua iies of h d ol i
ediu
Sugai-Gu ios et al.,
6.
also dis o e ed the
i p o e e t of a i o a id p oile
e e fe
lase a d p otease a i iies
e s of A. oryzae a d R. oligosporus ould o t ol
the p odu io
. . The A i ity of Protease E zy e
α-a
o pa ed to the othe s. This esult suggested o t olli g the
spo e u
ala e aio of : .
old o posiio sho ed
ost
easi g the deg ee of
ith R. oligosporus du i g the
.
. . The Opi izaio of Salt Co e traio
Salt is o e of
as
o po e ts to p odu e
iso hi h
also eeds to e opi ized. Dife e t o e t aio s of salt
e e added to the
i tu e i
o e t aio p odu ed highe
p otei as i di ato s fo
o du ted
Figure . The p otease a i it i
ai
i e-koji o tai i g dife e t
Ito et al.
old o posiio
o de to k o
hi h salt
o e t aio of glu ose a d
ete fe
e taio
esult. The stud
e ealed a i te esi g fa t
J. Trop. Biodi . Biote h., Vol.
that the salt
o tai ed i
p essu e a d
as
iso did
ot asso iated
hu a s. Ho e e , the easo
ot i
ease
lood
ith h pe te sio
ke el, the o e fe
of
hlo ide io s to
edu ed
he
fe
e ted
he
% of NaCl
e ted
o e t aio de eased
highest glu ose o e t aio of .6
o e t aio
highest α-a
. This
g/ L o pa ed to
old o posiio
e a i e. He e, the
had the
lase a i it as des i ed a o e leadi g to the
as applied i
o
as
ke el
iso
R. oligosporus. Ho e e , the glu ose
A. oryzae: R. oligosporus i the aio of : p odu ed the
the othe s see Figu e
e ui es a highe
p odu io of glu ose as o e of the h d ol sis p odu ts
e ai s u lea a d the stud
% of NaCl as added to o
R. oligosporus p o a l
o e t aio
i
sill eeds to e o du ted fu the . The esult sho ed
possessed
1 , —1
he
as added. High
of salt ould also i hi it the g o th of the
olds espe iall if oth
The efo e,
% of NaCl
he
olds a e ot halophile
% NaCl
p odu io
glu ose i
li ited leadi g to lo e p odu io of glu ose. This i di g
ke el
iso fe
de eased as salt o e t aio
sho ed the opi u
o posiio
salt
e ted
i
those
eased. The esult also
o e t aio
as dife e t. Whe
olds
o
fo
ke el
R. oligosporus the sa ple ea hed its
o e t aio i the p ese e of
ea h
as fe
as i li e
glu ose
% NaCl. A si ila
esult
old
ea h o
ke el
o posiio
6; Fe tahu a d Ku a i,
.
o e t aio of
iso i dife e t salt o e t aio
easu ed. The esult sho ed o
as
epo ts Al a sou i et al.,
I addiio to glu ose, the p otei
e ted
a i u
ea h
ith so e s ie ii
; Duta et al.,
old
lase i
i o es.
i tu e, the
highest glu ose o e t aio . Ho e e , the o e t aio of
o
of α-a
as added to the
ke el
iso fe
as also
e ted
as sho
he A. oryzae a d R. oligosporus i the aio of
A. oryzae: R. oligosporus i the aio of : p odu ed the
: a d :
as used to fe
highest dissol ed p otei
glu ose o e t aio
as added to the
e t o
ke el. The
as also ea hed
he
a i u
ke el
iso had the
lo est o e t aio of glu ose i the p ese e of
e ept fo R. oligosporus
he
% NaCl
as added to the
as p o a l
o e t aio of hlo ide io i the
o e of the alloste i a i ato s fo a
a d Kha e,
the
% of NaCl hi h is
lase e z
e Ku a
; Mohapat a et al., 99 ; O o a d Ajele,
esidues a d uli atel tu
i tu e Figu e
. This
o -a
; Willia s et al.,
ith atal i
lase a i it
6 . The a
Mau us et
lase e z
Figure . The efe t of a ious salt o e t aio
o e t aio i o ke el Miso
had the highest p otease a i it . Mo eo e , all
o posiio s i
p otei
this stud
e
ea hed
a i u
o e t aio i the p ese e of
NaCl added to the
i tu e. I
aused
99 . Chlo ide io s ould i d a d i te a t
al.,
% NaCl
hi h had the lo est glu ose
the ase of R. oligosporus, this
lo
as added to the
g/ L
he
as
e ause a o di g to the p e ious esult, this o posiio
i tu e.
The esult also sho ed all o
o e t aio
% of NaCl
% of NaCl
o e t aio of .
o e t aio
de atu aio
dissol ed
% NaCl. The
i tu e, the lo e
old
oe
the p otei
dete ted due to sali g out a d p otease
Su et al.,
i hi it the g o th of
. High salt o e t aio s also
a
i oo ga is s,
hi h i tu
g eatl de eases the likelihood of the p otease e z
es
p odu io . These a e espo si le fo p otei h d ol sis to
fo
a i o a ids. The efo e, the esult sho ed
o e t aio i
eased to
%a d
he salt
%, dissol ed p otei i
ith aio o pa iso of A oryzae da R. oligosporus o glu ose
J. Trop. Biodi . Biote h., Vol.
1 , —1
Figure . The I te a io et ee a ious of salt o e t aio a d o posiio A. oryzae a d R. oligosporus o
p otei o e t aio i o ke el Miso
o
ke el
iso de eased. This i di g
as si ila to so e
epo ted a i les sa i g p oteol i a i it de eased as salt
o e t aio i
eased Dodia et al.,
; Patel et al.,
opi izaio
ke el
6; Ga di i et al.,
; Ku ia a et al
. Based o the
esults a o e, i the p ese e of
iso fe
e ted
to
edu e
A. oryzae a d R. oligosporus i the
Yigza et al.,
of
the
eu oto i
a id β-ODAP i
fe
fo
iso fe
e ted
oryzae a d R. oligosporus i the aio of :
ke el
easu ed
efo e it
as fe
i di ato s
ith
e ted. The e
i ludi g
i
i e
hethe
eased o de eased ate fe
that all
The
i
easu ed i di ato s i
o e t aio
eased 6.
6.
g/ L Ta le
e e th ee
p otei
the
ut ie t
o te t
e taio . The esult sho ed
eased ate fe
i
e taio f o
. Dissol ed p otei of o
e taio .
o
.
ke el
g/ L to
ke el
iso
as o e t ated due to ate loss i the d i g p o ess a d
i
eased due to p otease a i it p odu ed
R. oligosporus. Mea
i
eased .
a
lase a i it
hile the glu ose
i es f o
those
.
hi h i tu
olaile o pou ds fo spe ii a o as Pei ado et al.,
Sa ples
Co ke el efo e Opi ized o
fe e taio
ke el Miso
Dissol ed p otei
g/ L
Glu ose g/ L
% NaCl
dissol ed
of dissol ed p otei
i es ate fe
i e the a o a of
Ta le . Nut iio al o te t A al sis of o
ke el Miso
fe e ted A. oryzae: R. oligosporus i the aio of :
A.
o e t aio , glu ose o e t aio , a d fat o te t. This
as do e to dete
hi h aids the
fat a ids a d gl e ol. Fat
6.
g/ L to . 9
A. oryzae a d
o e t aio
g/ L due to
olds du i g the fe
e taio
.
± .
6.
. 6± .
Fat Co te t %
as su je ted to ut ie t o te t a al sis a d o pa ed to
o
R. oligosporus a d A. oryzae
I di ato
ke el
eased
% due to lipase a i it
iso si e fat a ids a e p o e to o idaio
old o posiio a d salt o e t aio ha e
o
.
h d ol sis of t igl e ide to fo
. . Nutrie t Co te t A alysis
O e
.9 % to
iso also i
β-N-o al l-α,βe ted g ass pea
.
ee opi ized, the hose
i es f o
p odu ed
old o posiio has also ee p o e
%
dia i op opio i
.6
ke el
o te t is a i po ta t fa to to dete
% NaCl, o
aio of : p odu ed highest glu ose a d dissol ed p otei
o e t aio . This
p o ess. The fat o te t of o
.
.9 ± .
± .
± .
.
± .
. Co lusio
The o
ke el e plo ed i this stud
e used as a
o
i aio
a
ate ial fo
et ee
as suita le to
iso p odu io . The
A. oryzae a d R. oligosporus i
aio of : i side the i e-koji ould ield highest α-a
a d p otease a i it
of
espe i el . The addiio
fe
e taio
of
U/ L a d
.
lase
U/ L
% NaCl i lue ed
ete
esults as the glu ose a d dissol ed p otei
o e t aio s
fe
.
the
e e the highest
e ted
easu ed i
the
iso
the opi ised
i e-koji. The glu ose a d
dissol ed p otei
o e t aio
easu ed i the opi ised
p odu t as .6
g/ L a d .
g/ L espe i el . These
data i pl i
eased o e t aio of glu ose, p otei , α-
J. Trop. Biodi . Biote h., Vol.
a
lase a i it , a d p otease a i it
o ultu i g
ould
o posiio
Duta, T. K., Ja a, M., PAHARI, P. R., & Bhata ha a, T.,
ould e o tai ed
a d
o t olli g
The efe t of te pe atu e, pH, a d salt o a
salt
Heliodiapto us iduus Gu e
o e t aio . The ut ie t o te t e ha ed as sho
glu ose, dissol ed p otei , a d fat o te t i
iso as highe tha
o
o
ke el efo e it as fe
e ted. To
p odu io
fo
o
ke el. Fu the
A io ida t a i it
fe
e
ke el
e ted
as suppo ted
6,
.
-
food
a d
diets
usi g
,
agri ultural
Biodi e sit I te aio al.
I do esia I situte of
S ie es. The autho s ould like to tha k to Chelsie Ke
UK Defe se S ie e a d Te h olog La o ato
Fe tahu , M., & Ku a i, P. V.,
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of a
a d Ti
e ts a d suggesio s f o
thei a
a li guisi poi t
ophili
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,
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iodi ersity to i pro e utriio a d health. Ne Yo k:
ok
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fo
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old a d e plo aio of its futu e, DNA Resear h
,
lase f o
a e l isolated haloalkaliphili Ba illus
69-
,
, Ge o i s of
Aspe gillus o zae: lea i g f o
etalli
.
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esoluio . Protei S ie e
Ma hida, M., Ya ada, O., & Go i, K.,
6
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phe ol
.
a
99 , Efe ts of so e
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.
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ith
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hlo ides o
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t pe dia etes, Nutriio Resear h
Lo
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di e sit is a good
i o ut ie t de sit of the diet of 6-
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Te h ologi al I ter e io s, Flo ida: CRC P ess.
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he, S., Ruel,
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to
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Fe
M. T., & Delpeu h, F.,
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1 , —1
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a d
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fo
i e koji
p epa aio usi g aspe gillus o zae CJCM- isolated
p odu io .pdf
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USDA ,
6,
Naio al Nut ie t Data ase fo Sta da d Refe e e
i US Depart e t of Agri ulture, Ag i ultu e Resea h
,f o
i tu es: aspe ts of
Yu, K. W., Lee, S. E., Choi, H. S., Suh, H. J., Ra, K. S., Choi, J. W.,
,
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,
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of
ut iio a d food safet , Jour al of Agri ultural a d
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fo
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pp -
a d D. Mo tet, Eds. ,
We site, ie ed
Ma h
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fo
a ko ea
t adiio al
Biote h ology
,
)aid, A. A. & El-She a
so ea fe
HEPG , MCF
S ie e
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9, N. S,
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.
, Efe t of Miso A
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.o .id
The produ io of or ker el miso ased o ri e-koji fer e ted y
Aspergillus oryzae a d Rhizopus oligosporus
Diah Rat a i g u
*, Thel a Agusi a Budi ai , T i Da si i , Pa ji Cah a Ma a da
1
Resear h U it for Clea Te h ology, I do esia I situte of S ie es, Jala Cisitu/Sa gkuria g, Ba du g, 1 , I do esia
Depart e t of Che istry, Fa ulty of Mathe ai s a d Natural S ie es, U i ersity of Se elas Maret, Jl. Ir. Suta i No. A,
Je res, Surakarta, 1 , I do esia
*Correspo di g author: diah
@lipi.go.id
ARTICLE INFO
ABSTRACT
Ari le history:
Re ei ed / /
Re ei ed i e ised fo
A epted / /
Aspergillus oryzae a d Rhizopus oligosporus has
The suita ilit of o
/
/
ate ial to p odu e
o du ted o t o i po ta t fa to s i
a d salt o e t aio . The
Key ords:
Aspergillus oryzae
o ke el
iso
i e-koji
Rhizopus oligosporus
DOI: 1 . 1 /jt
© 1 JTBB
ke el as a
α-a
edia. The
a el
as p epa ed
old o posiio i
high dissol ed p otei
/
%,
ke el
iso
i to
ith high
%, a d
%
i tu e ate i e da s of fe
ee
e taio .
ith high glu ose a d
o e t aio . The esult sho ed that i e-koji o tai i g A. oryzae a d
R. oligosporus i the aio of : had the highest α-a
a d .
i e-koji
as opi ized to p odu e i e-koji
as also opi ized to p odu e o
as
i o ulai g the spo es of %
lase a d p otease a i it . Dife e t NaCl o e t aio s of
The salt o e t aio
i e-koji o tai i g
i tu e of oth i a aio of : , : , a d :
old o posiio
su je ted to opi izaio p o ess a d added to ea h
.
e ted
i esigated. The opi izaio
iso p odu io
old o posiio
A. oryzae, % R. oligosporus, a d % the
dife e t i e
iso fe
ee
lase a d p otease a i it of .
U/ L espe i el . I addiio , the p ese e of
% NaCl i
o
ke el
iso fe
U/ L
e ted
A. oryzae a d R. oligosporus i the aio of : e hi ited the highest glu ose a d dissol ed
p otei
iso
o e t aio of .6
g/ L a d .
e ted. The ut ie t
o te t a al sis sho ed
o
as fe
ke el
ed i to a
ut ie t e ha e e t ate
iso fo dieta
e ted so ea
e ted food o igi all f o
paste
Japa
a d has
ee
used
This food is apa le of edu i g a e
a i-dia ei ,
ultu e i
addiio
As a sta te
e taio .
as
sta te
e ted g ai
. Miso has
ell p olife aio a d
a i-h pe te si e
a io ida t p ope ies Hi ota et al.,
solid state fe
Bou di ho et al.,
se e al health e eits due to its ioa i e o pou ds su h
as pepides a d isola o es eleased du i g fe
ell
, .6
ke el ould e uilized to p odu e a o el o
ell as
asi i g edie t to ook soups as
, .
di e sii aio a d fo i p o i g ut iio al a d health status.
is a t adiio al
seaso i g fo side dishes Kusu oto a d Rai,
as
; K o et al.,
;
dete
i ed
hi h the koji
used fo
koji, a
Aspergilus oryzae se ed as
to so ea , salt, a d
ate
.
ultu e, koji has se e al t pes
the su st ates so ea , a le , o
olds g o . The
ost o
iso p odu io is i e-koji fe
hi h a ou ts
al.,
ade f o
% of
hi h a e
i e i
o t pe of koji
e ted
A. oryzae
iso p odu io i Japa
Ma hida et
. Ho e e , Aspergillus sojae, Aspergillus ta arii,
; Kusu oto
Aspergillus a a ori, Aspergillus saitoi, Aspergillus ka a hi,
. Miso has s eet, salt , a d u a i taste,
a d Rhizopus oligosporus ha e also ee used i Japa ese
)aid a d El She a
a d Rai,
o ludes o
e ted a d
eased 6.
o te t ha a te isi . This food is usuall
o ld ide as a
possesses
ke el
iso. Glu ose, dissol ed p otei , a d fat o te t i
. I trodu io
fe
ke el
% NaCl as su je ted to ut ie t
ke el as fe
i es espe i el . This stud
fe
ith
o te t a al sis a d o pa ed to the esult efo e the o
t a sfo
Miso
g/ L espe i el . The opi ized o
A. oryzae a d R. oligosporus i the aio of :
,
; Shi izu et al.,
p ese ts i a paste-like half-solid food fo
ith high p otei
food i dust ies fo the p odu io of koji Esaki et al., 99 ;
J. Trop. Biodi . Biote h., Vol.
Li
et al.,
e z
6 . The
koji p odu e h d ol i
es fo i sta e p oteases a d a
iologi al pol
o o e
the fe
u a i tastes of
a d
lases fo deg adi g
a ious e z
e taio
e taio
ai
ea io s
e a i iies a e opi ized
ield opi u
sta te
ultu es fo
a ufa tu e s Ma ui et al.,
Beside koji, the t pe of a
uilized to p odu e
to o e o e
Fa zo et al.,
iso ould suppo t dieta
ut iio
. Dieta
ed et al.,
a d health status issues
di e sit di e tl i lue es diet
; Mou si et al.,
de o st ated dieta
ould ofe a othe t pe of
O e of the
i o ut ie t de sit of
iso
ith a othe t pe of
ith dife e t ut ie t
iso is o
ke el. The
as
the p odu io of so ea
illio
as
. This highe a aila ilit
elia le fo
dieta
of o
ate
illio
odit
asis. Sta h a d p otei
oe
ut ie t
e taio
.6 % p otei ,
de t o
o tai ed
o
o ad
ke el a
o pou ds
e aluated
ith e z
a d
o e t aio
ke el a d i e
lo al sto e. Ha de , 9
a id TCA
Lo
Me k Da
. The a al i al g ade of Lo
Me k Da
stadt, Ge
i aio of dissol ed p otei
ethod Lo
, 9
a
a
eage t
a
a d used
o e t aio usi g
. The a al i al g ade of Nelso
eage ts a d a se o ol date
stadt, Ge
stadt, Ge
i aio of p otease a i it usi g Ku itz
as pu hased f o
fo dete
e e pu hased
. Casei a d T i hlo oa ei
e e pu hased f o
ethod Ku itz, 9
e e pu hased f o
a d used fo dete
o e t aio usi g Nelso -So og i
Me k
i aio of glu ose
ethod Nelso , 9
.
. . Methods
. . . Spores Suspe sio Preparaio
A. oryzae a d R. oligosphorus
e e i o ulated
o
sepa atel i to dife e t PDA a d i u ated at
da s. The spo es of ea h
ould
C fo se e
e e diluted i
. 9% NaCl,
a d the opi al de sit of ea h pu e ultu e as
6
easu ed at
usi g a spe t ophoto ete . The opi al de sit
e
as o i
dife e t PDA. The olo
u
o se ed a d ou ted ate
olo
fo
ed
as
CFU/ L.
plai g the
e of ea h
i to
ediu
as
o
h of i u aio at
ed is assu ed o i g f o
Ri e
as to o tai the
e taio opi izaio
esults
e a i it at the i e of fe
as also
e ted o
fo
Che ist , I do esia
C. O e
o e spo e.
. . . Koji fer e taio Pro ess
.
iso. The opi izaio
ee
e taio
of salt
o du ted a d e aluated
easu i g the o e t aio of glu ose a d dissol ed p otei
o ea h fe
I situte of S ie e. Co
ke el. Nut ie t o te t a al sis as
as lea sed,
ate i a aio of :
o
hi h a i p o e the ut iio al
ut iio al status of
Resea h U it fo
ee
e ted
o posiio of A. oryzae a d R. oligosporus ultu e aio, as
iso. The fe
o tai ed f o
The total ell u
He e, the pu pose of this stud
status of
to
di e sii aio
ello
that i p o es la o s, a o as, a d te tu es of fe
ell as NaCl o e t aio
iso fo dieta
set to . to o tai a ell o e t aio a ou d
ide di e sit of phe oli
food p odu ts Villege et al.,
ke el
oppo tu it
as ased o the a al sis
o e ted i to esse ial a i o a ids, si ple
a oh d ates, a d a
ould gi e a
Aspergillus oryzae a d Rhizopus oligosphorus
he eas
o
iso fe
a oh d ates,
6 . This data
ke el fo the o
de eased ate
. Mi roorga is s a d Che i als
, the
di e sii aio . Besides, the
%
eased o
. Materials a d Methods
et i to s
e de s
ke el is suita le fo
o sists of 6 .
e io he i all
Ju e
et i to s
.6
USDA,
% oil USDA,
i t odu e a o el o
as fe
o ld ide p odu io of
so ea . I
. 6
ut ie ts i
e taio . This stud
Da
ost pote ial g ai s to su situte a
is u e tl highe tha
o posiio of o
fe
the
a d used fo dete
o posiio a d i he e t health e eits.
p odu io of o
hethe
di e sit has st o g asso iaio
the diet. The efo e, su situi g so ea
.
e ted to k o
; a d Rah et al.,
ith ut iio al status, pa i ula l
hi h
ith the a al sis
ke el
e
gua a t i g ade uate i take of esse ial ut ie ts
ate ial of
as o pa ed
iso t pes. I addiio to
a d i po ta t o - ut ie t fa to s. Resea h o du ted
o
ut ie t o te t a al sis
o du ted efo e the o
iso. The use of othe g ai s as a
ate ial su situte fo p odu i g
g ai
the opi ized i al p odu t. The esult of
to i p o e ut iio al a d health status.
.
so ea , the e a e a lot of pote ial g ai s that ould
Ke
fat o te t i
ate ial is i po ta t to
di e sif the p odu io of dife e t
ualit
the a ou t of glu ose, dissol ed p otei , a d
p o ess ga e s eet a d
iso. These e z
o t olled to
di e sit
do e to k o
e s su h as p otei a d a oh d ate. The
p odu ed f o
happe ed i
fe
olds i
1 , —1
C fo
ashed, a d
/ . This
i utes a d ooled do
i ed
i tu e
to oo
ith disilled
as ste ilised at
te pe atu e.
The spo es of % A. oryzae, % R. oligosphorus, a d % the
i tu e of oth i a aio of : , : , a d :
i o ulated i to dife e t
i u ated at
fo
o
C fo
edia. Ea h
ee
ediu
as
h a d d ied i side the o e at
h. Ea h d ied ultu e
p o ess to o tai
i e
/
o
C
as the su je ted to a g i di g
i e-koji i the fo
of po de .
9
J. Trop. Biodi . Biote h., Vol.
1 , —1
. . . Cor Ker el Fer e taio
Co
ke el
ke el
as the
as
to oo
eight to gi e a
lea ed,
C fo
dife e t i e-koji o posiio
do e at
da s-fe
ke el
ke el
as
/
. Fe
C. To dea i ate the e z
as added to the
as ooled
te pe atu e fo
i ed
addi g
ith
e io ed a o e. Ea h i e-
as %
o
i at
g. Co
i utes. Ate it
te pe atu e, o
koji added to o
ass of
ashed, sli ed i to pie es, soaked,
o
a d ste ilised at
do
phosphate ufe pH .6 to asei soluio a d i u ated fo
e taio
as
o
C fo i e da s i side a i u ato . Du i g i e
L of disilled
Fe
e ted o
a d diluted to
p
fo 9
i the te pe atu e of
as
g as sa pled e e
e t ifuged at
p
Ea h supe ata t
C fo
i . The supe ata t
C.
usi g spe t ophoto ete . O e u it
as dei ed as the a ou t of e z
i at
e
o
C
L supe ata t.
/
ai a i it a al sis.
The soluio
o tai i g se e
. M phosphate ufe pH .
i . The sa ple soluio
the supe ata t as
sta h soluio
L of % solu le sta h
as p epa ed
ude e z
es
.6 N sulfu i a id a d .
L of
e e t a t to the solu le
i
as do e
L of
i tu e. The la k soluio
C fo
addi g
a d i u ated fo
Dea i aio of the e z
o
as i u ated at
o
at
addi g .
% sodiu
as p epa ed
C.
L of
of Salt Co e traio
Dife e t salt o e t aio s of
lase a d p otease
. . . α-A ylase Assay
the
i i the te pe atu e of
e e added to ea h fe
e taio . The
fe
e taio
fe
e taio , fe
fo eight
%
ke el ate i e
eeks
o e. Ate eight
ke el of
g
eeks of
as sa pled
L of phosphate ufe . The suspe sio
as shake at
p
%, a d
i tu es e e su je ted to fu the
e ted o
a d diluted to
%,
e ted o
p
fo 9
i the te pe atu e of
i a d e t ifuged at
o
C fo
i . The supe ata t
as olle ted a d su je ted to glu ose o e t aio a al sis
usi g Nelso -So og i
ethod So og i, 9
tu gstate to
p otei
o e t aio a al sis usi g Lo
addi g
al., 9
.
L
a d Che i al
A alysis
da s of fe
i
as
o
as olle ted a d su je ted to a so a e
. . . Opi izaio
i a d e t ifuged at
o
olle ted a d su je ted to α-a
e z
fo
a d e p essed as u its pe
da
as
L of phosphate ufe . The suspe sio
as shake at
p
ate to asei soluio a d
that eleases µg of a i o a id as t osi e fo
ke el of
oo
as p epa ed
t eated the sa e as sa ple soluio . Ea h soluio
of p otease a i it
. . . E zy ai A i ity A alysis
L of % TCA
i tu e a d i u ated at
i . The la k soluio
easu e e t at
e taio , the sa pli g p o ess as o du ted.
e, .
a d dissol ed
ethod Lo
et
of disilled ate to sta h soluio a d as t eated the sa e
as sa ple soluio . Ea h soluio
p
fo
. . . Nutrie t o te t a alysis
as e t ifuged at
i i the te pe atu e of
o
C. Ea h supe ata t
as olle ted a d su je ted to edu i g suga a al sis usi g
Foli Wu
ethod Foli a d Wu, 9 9 . Foli -Wu
ethod as
ased o the a ilit of edu i g suga s to edu e alkali e
oppe ta t ate. The p odu t of this ea io
o idise phospho ol di a id to
ield a
as used to
lue o pou d
easu ed usi g spe t ophoto ete at
as o pa ed
ith e z
ai a i it of sta da d α-a
o tai ed th ough the sa e
a i it
. The esult
ethod. O e u it of α-a
as dei ed as the a ou t of e z
ke el
ke el
o pa e the ut ie t efo e a d ate fe
Nelso -So og i
o e t aio
lase
ethod Ma i akiza et al.,
i
at
o
C a d
.
L of % asei
9
as p epa ed
supe ata t as
ude e z
a al sis usi g
, dissol ed p otei
ethod Lo
et al.,
o te t a al sis usi g so hlet e t a io
.
. . Physi al properies of koji a d Miso
ed
ased o
. The soluio
as i u ated at
sa ple soluio
e taio p o ess.
. Results a d Dis ussio s
o ego
Ku itz
ethod So og i, 9
a al sis usi g Lo
, a d fat
efo e the
as o du ted to
The a al sis i ludes glu ose o e t aio
9
. . . Protease Assay
ethod p oposed
as do e
e ted a d i the i al p odu t of o
iso that has ee opi ized. This
Koji
as pe fo
as fe
lase
L supe ata t.
The p otease assa
ut ie t o te t a al sis
e that eleases
µg of edu i g suga as glu ose fo
e p essed as u its pe
The
o
o tai i g
o
C fo
addi g
i . The
.
e e ta t a d
the
L of the
.
L of
ade f o
ith
i e that has
ould spo es
ee
east te peh a d the
i u ated fo th ee da s. Du i g koji fe
e z
es p oteases, a
oulds a d ha e a
o e hauli g
a
lases a d lipases
i po ta t ole i
ate ial
stea ed a d
e taio , a ious
ill e p odu ed
the p o ess of
a o ole ules i to si ple
ole ules Wah uhapsa i et al.,
; A da i et al.,
.
J. Trop. Biodi . Biote h., Vol.
Figure . The e z
The se o d stage of
ai a i it of α-a ilase i
iso p odu io is fe
i tu e of salt, pea uts a d koji to fo
is shaped like pea ut ute , o
ea
ello ish, light
e taio
ith a
iso la ou . Miso
olou ed pea ut ute
o
, da k
te tu e is like pea ut ute
a sa ou
a
i e-koji o tai i g dife e t
o
ith a
to la kish
ith
ith salt tasted. Miso p odu es
a d salt taste u i ue a d o
e i el
odate t o
ole ules of
The highest α-a
lase a i it
i tu e ga e α-a
6
old o posiio had dife e t a i it to h d ol ze sta h
fo
o
ke el Figu e
he e the a i it i
fou th da of fe
da . This
. All sa ples had si ila p oiles
eased f o
as possi l
aused
edia a d the staio a
edu io
fo
a
of
olds
aio of α-a
a fo
the i st da
de easi g ut ie t i the
phase egulaio
eta olis
lase e z
leadi g to the
ate. This est ai s the
e as it has ee thought to e
i oo ga is s to sa e e e g
a
lase a i it of .
o e t aio
99 . This esult
ho fou d i
the disso iaio
as o i
easi g
ed
the aio of
:
had highe α-a
o pa ed to the othe aios. Figu e
p odu ed α-a
lase e z
e
o e tha R. oligosporus. This
e at i uted to the fa t that the g o th of Rhizopus
spe ies i stea ed polished i e ultu e is dela ed due to
i a ilit of the
o tai ed i
i o es to uilize heat-de atu ed p otei s
i e Ta aka et al., 9
la k a o pepidase a i it
i apa le of
. Rhizopus st ai s also
hi h i
eaki g do
tu
as e t e el
Qia
et al.,
ould e ha e
The i di g a al sis sho s the ki ei a io of
e.
altose is
9 9 also
a d R.
eak i
i e a d
e a i it of koji o tai i g A.
the o es o tai i g R.
ith a highe aio. The esult sho ed du i g the
da s of fe
lo e α-a
e taio , the
lase a i it . This
g o th of ea h
phase fo
Ha a a a et al.
as ge e all highe tha
oligosporus
i st fe
F ede i k et al.
o sta t fo sta h i di g ith the e z
o du ted
so ea -koji. He e, the e z
oryzae
akes the
heat-de atu ed p otei s. I
oligosporus NRRL
e
lase a i it
also sho ed A. oryzae
lase a i it of R. oryzae IFO
e ha is
altose o e t aio
Takefuji et al.
epo ted the α-a
ould i hi it the a i it of h d olase e z
itself th ough p odu t i hi iio
o du ted
.
ho sho ed i e-koji o tai i g A. oryzae a d R.
oryzae i
a
U/ L Figu e
addiio , the stud
e. The p ese e of h d ol sates i a e tai
a
i e-koji
altose as o e of
lase h d ol sates is a le to hedge the p odu io of αlase e z
as sho
Co o ado et al.,
. Mo eo e , the e essi e a ou t of
α-a
u il the
e taio a d te d to di i ish o the ith
ole ule
i di g step is
o tai i g A. oryzae a d R. oligosporus i the aio of : .
This esult is si ila to the stud
lase a i it , the esult sho ed ea h
he
app o i atel 6. -fold eake .
. . The A i ity of α-A ylase E zy e
Rega di g α-a
altose. He e,
altose o e t aio is high a d a se o d
This
sau e, soup sau e a d soaked spi es fo pi kles.
i di g site is la ge e ough to
i d at the a i e site, the ai it of this
o l used as a
spi e o a a iet of Japa ese uisi e fo e a ple used as a
old o posiio .
o peii e. This
a o
1 , —1
old i the
adaptaio
i ed ultu e e hi ited
as p o a l
i ed ultu e
e ause the
as sill i the lag
p o ess leadi g to less α-a
lase
J. Trop. Biodi . Biote h., Vol.
e z
1 , —1
e p odu io . Mo eo e , i the
as o peiio
the
et ee
oth
olds to get ut ie t f o
edia. He e, A. oryzae a d R. oligosporus i the aio of
: a d : e hi ited lesse α-a
The opi izaio stud of
i ed ultu e, the e
lase a i it
o pa ed to
i e-koji o tai i g A. oryzae a d R. oligosporus i the aio of
:
e hi ited highe
Othe tha
ea h
α-a
esult sho ed all
of
i e-koji as also i esigated. The
old o posiio
a i it o the fou th da of fe
i di g o fo
Fu the
lase a i it , p otease a i it
old o posiio i
ea hed its
e taio
a i u
Figu e
. This
s to othe studies suggesi g that highest
p otease a i it of R. olisgosporus a d A. oryzae
o tai ed at
h of i u aio a d ate
; Ha et al.,
as usuall
de Cast o et al.,
. The p otease a i it of R. oligosporus
as highe tha A. oryzae, ho e e , the highest p otease
a i it
as sho
i e-koji o tai i g A. oryzae a d R.
oligosporus i the aio of : . This
a i it of .
sho
U/ L Figu e
i tu e ga e p otease
. The sa e esult
as also
Sta z ńska-Ja isze ska et al.
ho o se ed
the i p o e e t of p otei h d ol sis
he the dose of A.
oryzae spo es as e ual a d lo e tha that of R. oligosporus
i
i o ulu . Yigza
et al.
e ted
po a l
aused
he tef a d g ass-pea
A. oryzae a d R. oligosporus. This
the a ilit of A. oryzae to eli i ate
of p otease i hi ito s i so a ea i
p oteol sis
fe
he it is
e taio
i ed
Ho g et al.,
of α-a
lase a d p otease e z
o e, the data sho
a o e also i pl
o ultu i g A. oryzae a d R. oligosporus
p odu io of α-a
fe
lase a d p otease e z
e taio , these
olds olo ized o
es.
that
ould aise the
es. I solid-state
ke el as the
edia
th ough t o t pes of pe et ai e h phae. The lo g o es, also
alled s oui g h phae a e used to help the
o posiio of the
a oss the
ediu
old e plo e the
a d seek e
olo izaio sites
ediu . These h phae a e fo
ed du i g the lag
a d e po e ial phase
a ou t of O i the
he e the e is sill a sig ii a t
ediu . Mea
hile, the sho t h phae,
also alled egetai e h phae a e used to a ho the olo
to the solid
olo
ediu
p e e i g the e o al of the e i e
due to ph si al distu a es like i d a d agitaio of
the fe
e taio
ed. These h phae a e used to i p o e
su st ate h d ol sis
e z
es i to the
se ei g la ge ua iies of h d ol i
ediu
Sugai-Gu ios et al.,
6.
also dis o e ed the
i p o e e t of a i o a id p oile
e e fe
lase a d p otease a i iies
e s of A. oryzae a d R. oligosporus ould o t ol
the p odu io
. . The A i ity of Protease E zy e
α-a
o pa ed to the othe s. This esult suggested o t olli g the
spo e u
ala e aio of : .
old o posiio sho ed
ost
easi g the deg ee of
ith R. oligosporus du i g the
.
. . The Opi izaio of Salt Co e traio
Salt is o e of
as
o po e ts to p odu e
iso hi h
also eeds to e opi ized. Dife e t o e t aio s of salt
e e added to the
i tu e i
o e t aio p odu ed highe
p otei as i di ato s fo
o du ted
Figure . The p otease a i it i
ai
i e-koji o tai i g dife e t
Ito et al.
old o posiio
o de to k o
hi h salt
o e t aio of glu ose a d
ete fe
e taio
esult. The stud
e ealed a i te esi g fa t
J. Trop. Biodi . Biote h., Vol.
that the salt
o tai ed i
p essu e a d
as
iso did
ot asso iated
hu a s. Ho e e , the easo
ot i
ease
lood
ith h pe te sio
ke el, the o e fe
of
hlo ide io s to
edu ed
he
fe
e ted
he
% of NaCl
e ted
o e t aio de eased
highest glu ose o e t aio of .6
o e t aio
highest α-a
. This
g/ L o pa ed to
old o posiio
e a i e. He e, the
had the
lase a i it as des i ed a o e leadi g to the
as applied i
o
as
ke el
iso
R. oligosporus. Ho e e , the glu ose
A. oryzae: R. oligosporus i the aio of : p odu ed the
the othe s see Figu e
e ui es a highe
p odu io of glu ose as o e of the h d ol sis p odu ts
e ai s u lea a d the stud
% of NaCl as added to o
R. oligosporus p o a l
o e t aio
i
sill eeds to e o du ted fu the . The esult sho ed
possessed
1 , —1
he
as added. High
of salt ould also i hi it the g o th of the
olds espe iall if oth
The efo e,
% of NaCl
he
olds a e ot halophile
% NaCl
p odu io
glu ose i
li ited leadi g to lo e p odu io of glu ose. This i di g
ke el
iso fe
de eased as salt o e t aio
sho ed the opi u
o posiio
salt
e ted
i
those
eased. The esult also
o e t aio
as dife e t. Whe
olds
o
fo
ke el
R. oligosporus the sa ple ea hed its
o e t aio i the p ese e of
ea h
as fe
as i li e
glu ose
% NaCl. A si ila
esult
old
ea h o
ke el
o posiio
6; Fe tahu a d Ku a i,
.
o e t aio of
iso i dife e t salt o e t aio
easu ed. The esult sho ed o
as
epo ts Al a sou i et al.,
I addiio to glu ose, the p otei
e ted
a i u
ea h
ith so e s ie ii
; Duta et al.,
old
lase i
i o es.
i tu e, the
highest glu ose o e t aio . Ho e e , the o e t aio of
o
of α-a
as added to the
ke el
iso fe
as also
e ted
as sho
he A. oryzae a d R. oligosporus i the aio of
A. oryzae: R. oligosporus i the aio of : p odu ed the
: a d :
as used to fe
highest dissol ed p otei
glu ose o e t aio
as added to the
e t o
ke el. The
as also ea hed
he
a i u
ke el
iso had the
lo est o e t aio of glu ose i the p ese e of
e ept fo R. oligosporus
he
% NaCl
as added to the
as p o a l
o e t aio of hlo ide io i the
o e of the alloste i a i ato s fo a
a d Kha e,
the
% of NaCl hi h is
lase e z
e Ku a
; Mohapat a et al., 99 ; O o a d Ajele,
esidues a d uli atel tu
i tu e Figu e
. This
o -a
; Willia s et al.,
ith atal i
lase a i it
6 . The a
Mau us et
lase e z
Figure . The efe t of a ious salt o e t aio
o e t aio i o ke el Miso
had the highest p otease a i it . Mo eo e , all
o posiio s i
p otei
this stud
e
ea hed
a i u
o e t aio i the p ese e of
NaCl added to the
i tu e. I
aused
99 . Chlo ide io s ould i d a d i te a t
al.,
% NaCl
hi h had the lo est glu ose
the ase of R. oligosporus, this
lo
as added to the
g/ L
he
as
e ause a o di g to the p e ious esult, this o posiio
i tu e.
The esult also sho ed all o
o e t aio
% of NaCl
% of NaCl
o e t aio of .
o e t aio
de atu aio
dissol ed
% NaCl. The
i tu e, the lo e
old
oe
the p otei
dete ted due to sali g out a d p otease
Su et al.,
i hi it the g o th of
. High salt o e t aio s also
a
i oo ga is s,
hi h i tu
g eatl de eases the likelihood of the p otease e z
es
p odu io . These a e espo si le fo p otei h d ol sis to
fo
a i o a ids. The efo e, the esult sho ed
o e t aio i
eased to
%a d
he salt
%, dissol ed p otei i
ith aio o pa iso of A oryzae da R. oligosporus o glu ose
J. Trop. Biodi . Biote h., Vol.
1 , —1
Figure . The I te a io et ee a ious of salt o e t aio a d o posiio A. oryzae a d R. oligosporus o
p otei o e t aio i o ke el Miso
o
ke el
iso de eased. This i di g
as si ila to so e
epo ted a i les sa i g p oteol i a i it de eased as salt
o e t aio i
eased Dodia et al.,
; Patel et al.,
opi izaio
ke el
6; Ga di i et al.,
; Ku ia a et al
. Based o the
esults a o e, i the p ese e of
iso fe
e ted
to
edu e
A. oryzae a d R. oligosporus i the
Yigza et al.,
of
the
eu oto i
a id β-ODAP i
fe
fo
iso fe
e ted
oryzae a d R. oligosporus i the aio of :
ke el
easu ed
efo e it
as fe
i di ato s
ith
e ted. The e
i ludi g
i
i e
hethe
eased o de eased ate fe
that all
The
i
easu ed i di ato s i
o e t aio
eased 6.
6.
g/ L Ta le
e e th ee
p otei
the
ut ie t
o te t
e taio . The esult sho ed
eased ate fe
i
e taio f o
. Dissol ed p otei of o
e taio .
o
.
ke el
g/ L to
ke el
iso
as o e t ated due to ate loss i the d i g p o ess a d
i
eased due to p otease a i it p odu ed
R. oligosporus. Mea
i
eased .
a
lase a i it
hile the glu ose
i es f o
those
.
hi h i tu
olaile o pou ds fo spe ii a o as Pei ado et al.,
Sa ples
Co ke el efo e Opi ized o
fe e taio
ke el Miso
Dissol ed p otei
g/ L
Glu ose g/ L
% NaCl
dissol ed
of dissol ed p otei
i es ate fe
i e the a o a of
Ta le . Nut iio al o te t A al sis of o
ke el Miso
fe e ted A. oryzae: R. oligosporus i the aio of :
A.
o e t aio , glu ose o e t aio , a d fat o te t. This
as do e to dete
hi h aids the
fat a ids a d gl e ol. Fat
6.
g/ L to . 9
A. oryzae a d
o e t aio
g/ L due to
olds du i g the fe
e taio
.
± .
6.
. 6± .
Fat Co te t %
as su je ted to ut ie t o te t a al sis a d o pa ed to
o
R. oligosporus a d A. oryzae
I di ato
ke el
eased
% due to lipase a i it
iso si e fat a ids a e p o e to o idaio
old o posiio a d salt o e t aio ha e
o
.
h d ol sis of t igl e ide to fo
. . Nutrie t Co te t A alysis
O e
.9 % to
iso also i
β-N-o al l-α,βe ted g ass pea
.
ee opi ized, the hose
i es f o
p odu ed
old o posiio has also ee p o e
%
dia i op opio i
.6
ke el
o te t is a i po ta t fa to to dete
% NaCl, o
aio of : p odu ed highest glu ose a d dissol ed p otei
o e t aio . This
p o ess. The fat o te t of o
.
.9 ± .
± .
± .
.
± .
. Co lusio
The o
ke el e plo ed i this stud
e used as a
o
i aio
a
ate ial fo
et ee
as suita le to
iso p odu io . The
A. oryzae a d R. oligosporus i
aio of : i side the i e-koji ould ield highest α-a
a d p otease a i it
of
espe i el . The addiio
fe
e taio
of
U/ L a d
.
lase
U/ L
% NaCl i lue ed
ete
esults as the glu ose a d dissol ed p otei
o e t aio s
fe
.
the
e e the highest
e ted
easu ed i
the
iso
the opi ised
i e-koji. The glu ose a d
dissol ed p otei
o e t aio
easu ed i the opi ised
p odu t as .6
g/ L a d .
g/ L espe i el . These
data i pl i
eased o e t aio of glu ose, p otei , α-
J. Trop. Biodi . Biote h., Vol.
a
lase a i it , a d p otease a i it
o ultu i g
ould
o posiio
Duta, T. K., Ja a, M., PAHARI, P. R., & Bhata ha a, T.,
ould e o tai ed
a d
o t olli g
The efe t of te pe atu e, pH, a d salt o a
salt
Heliodiapto us iduus Gu e
o e t aio . The ut ie t o te t e ha ed as sho
glu ose, dissol ed p otei , a d fat o te t i
iso as highe tha
o
o
ke el efo e it as fe
e ted. To
p odu io
fo
o
ke el. Fu the
A io ida t a i it
fe
e
ke el
e ted
as suppo ted
6,
.
-
food
a d
diets
usi g
,
agri ultural
Biodi e sit I te aio al.
I do esia I situte of
S ie es. The autho s ould like to tha k to Chelsie Ke
UK Defe se S ie e a d Te h olog La o ato
Fe tahu , M., & Ku a i, P. V.,
ed
of a
a d Ti
e ts a d suggesio s f o
thei a
a li guisi poi t
ophili
i g
of
lase a i it , Afri a Jour al of Mi ro iology
,
-
9.
Foli , O., & Wu, H., 9 9, A s ste
Refere es
spo e fo
sta h i h soil a d ha a te izaio
Resear h
of ie .
, Isolaio a d s ee i g
lase p odu i g the
Ba illi f o
NYC Oi e of the Chief Medi al E a i e fo
thei useful o
so ea s
iodi ersity to i pro e utriio a d health. Ne Yo k:
ok
O B ie f o
fo
99 ,
Fa zo, J., Hu te , D., Bo elli, T., & Matei, F.,
iso fo the e plo aio of health e eits.
A k o ledge e t
fo
- 9 .
ith Aspe gillus spp, Jour al of Agri ultural
Di ersifyi g
This
,
a d isolaio
a d Food Che istry
fo used o the o ga olepi stud a d ioa i it studies of
the o
lase i
Esaki, H., O ozaki, H., Ka akishi, S., & Osa a, T.,
iso
esea h should
6,
C usta ea: Copepoda:
Cala oida , Turkish Jour al of )oology
ke el
the est of ou k o ledge, this is the i st epo t of
1 , —1
Che .
,
of lood a al sis, J Biol
.
-
Ga di i, F., Ma tus elli, M., Ca uso, M.C., Galga o, F.,
Al a sou i, M., Ki et, J. M., & Luts, S.,
a d os oi st esses o ge
Trii u
duru
C udele, M.A., Fa ai, F., Gue zo i, M.E. & Suzzi, G.,
, Efe t of salt
i aio i du u
Desf. , Pla t a d Soil
,
heat
,
.
-
o e t aio
Bou di ho , F., Casa egola, S., Fa okh, C., F is ad, J.C., Ge ds,
M.L., Ha
fe
a i it
es, W.P., Ha et, J., Hu s, G., Laulu d, S.,
Ou eha d,
A.,
e taio s:
e ei ial
&
Po ell,
I.B.,
i oo ga is s
,
Jour al
of
ha a te izaio of a α-a
Leters
,6 -
a d
lase f o
Food
the
ode ate
ha a te izaio
of
e aluaio
p otease
Diphe l- -pi
a d
-
a e
GB-
6, Cha a te izaio
e t a ellula alkali e p oteases f o
alkaliphili
a te ia isolated f o
Guja at,
Mi ro iology
,
I dia. Brazilia
6-
.
a d sta ilit
of
e p odu io
fe
.
-
, , -
adi al-s a e gi g
so ea Miso a d a ip olife ai e
,
e taio
Medi i al Food
Ke
so ea Miso to a d the
Biote h ology,
,
i p o es
-
a d
.
-
, Aspergillus oryzae
ut iio al
ualit of
eals, Jour al of
.
ed , G. L., Ped o, M. R., Seghie i, C., Na tel, G., &
B ou e , I.,
sali e ha itat of
i di ato of
of
o
A i o u or
,
ell li es, Bios ie e,
halophili a d
Jour al
,
elai e hu idit
food so ea s a d feed so ea
Dodia, Mital S., Joshi, Rupal H., Patel, Rajesh K., Si gh, &
oastal
outs, F. M., & Nout, M. R.,
Ho g, K. J., Lee, C. H., & Ki , S. W.,
.
Sat a P.,
of
.
-
lh d az l
Bio he istry 6
suppo ts, Bio atalysis a d Agri ultural Biote h ology
,
,
a i it of isola o es f o
fo
astes as
NaCl
p odu io
Hi ota, A., Taki, S., Ka aii, S., Ya o, M., & A e, N.,
of the ph si al–
he i al pa a ete s usi g ag oi dust ial
a i e
p epa aio , Food Che istry
o pou ds f o
, P odu io
a d
elega s a d Rhizopus oligosporus du i g sufupehtze
io he i al
.
Aspe gillus o zae: a
ioge i
Efe ts of te pe atu e a d
e idia , FEMS Mi ro iology
de Cast o, R. J. S., & Sato H. H.,
io he i al
a d
g o th a d e z
, P odu io
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