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Aspergillus oryzae

January 21, 2023

Aspergillus oryzae, also known as kōji mold (Japanese: ニホンコウジカビ (日本麹黴), Hepburn: nihon kōji kabi), is a filamentous fungus (a mold) used in East Asia to saccharify rice, sweet potato, and barley in the making of alcoholic beverages such as sake and shōchū, and also to ferment soybeans for making soy sauce and miso. However, in the production of fermented foods of soybeans such as soy sauce and miso, Aspergillus sojae is sometimes used instead of A. oryzae.[2][3] Incidentally, in China and Korea, the fungi used for fermented foods for a long time in the production of traditional alcoholic beverages were not A. oryzae but fungi belonging to Rhizopus and Mucor.[4][5][6] A. oryzae is also used for the production of rice vinegars. Barley kōji (麦麹) or rice kōji (米麹) are made by fermenting the grains with A. oryzae hyphae.[7]

Aspergillus oryzae
A. oryzae growing on rice to make koji
Scientific classification
Kingdom: Fungi
Division: Ascomycota
Class: Eurotiomycetes
Order: Eurotiales
Family: Trichocomaceae
Genus: Aspergillus
Species:
A. oryzae
Binomial name
Aspergillus oryzae
(Ahlburg) E. Cohn[1]

Genomic analysis has led some scholars to believe that the Japanese domesticated the Aspergillus flavus that had mutated and ceased to produce toxic aflatoxins, giving rise to A. oryzae.[5][8][9] Eiji Ichishima of Tohoku University called the kōji fungus a "national fungus" (kokkin) in the journal of the Brewing Society of Japan, because of its importance not only for making the kōji for sake brewing, but also for making the kōji for miso, soy sauce, and a range of other traditional Japanese foods. His proposal was approved at the society's annual meeting in 2006.[10]

The Japanese word kōji (麹) is used in several meanings, and in some cases it specifically refers to A. oryzae and A. sojae,[2][6] while in other cases it refers to all molds used in fermented foods, including Monascus purpureus and other molds, so care should be taken to avoid confusion.[11]

Properties desirable in sake brewing and testing

The following properties of A. oryzae strains are important in rice saccharification for sake brewing:[12]

Varieties used for shōchū making

Three varieties of kōji mold are used for making shōchū, each with distinct characteristics.[13][14][15]

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 let to great progress in producing shōchū in Japan. Since then, aspergillus developed by Kawachi has also been used for soju and makgeolli in Korea.[16][17][18]

  • Yellow kōji (A. oryzae etc.) 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 etc.) was discovered as a mutation from black kōji by Genichirō Kawachi in 1923.[16] 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. awamori also known as A. luchuensis etc.) is mainly used to produce shōchū and awamori. In 1901, Tamaki Inui, lecturer at University of Tokyo succeeded in the first isolating and culturing. 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.[16] 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,[19] 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

Initially kept secret, the A. oryzae genome was released by a consortium of Japanese biotechnology companies[20] in late 2005.[21] 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.[22] 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.[23]

Use in biotechnology

Trans-resveratrol can be efficiently cleaved from its glucoside piceid through the process of fermentation by A. oryzae.[24]

Secondary metabolites

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.[25][26]

History of kōji in a broad sense

麹 (Chinese qū, Japanese kōji) which means mold used in fermented foods, was first mentioned in the Zhouli (Rites of the Zhou dynasty) in China in 300 BCE. Its development is a milestone in Chinese food technology, for it provides the conceptual framework for three major fermented soy foods: soy sauce, jiang/miso, and douchi, not to mention grain-based wines (including Japanese sake and Chinese huangjiu) and li (the Chinese forerunner of Japanese amazake).[27][23]

Gallery

  •  

    Conidiophores with conidia of the microscopic fungus A. oryzae under light microscope

  •  

    Four Aspergillus colonies grown at 37 °C for three days on rich media: The bottom two are A. oryzae strains.

See also

References

  1. ^ Index Fungorum
  2. ^ a b Kenichiro Matsushima. (PDF) (in Japanese). The Society for Biotechnology, Japan. p. 75. Archived from the original (PDF) on 26 July 2020.
  3. ^ Kikkoman Corporation
  4. ^ Eiji Ichishima (20 March 2015). (in Japanese). Japan Society for Bioscience, Biotechnology, and Agrochemistry. Archived from the original on 4 February 2021.
  5. ^ a b Katsuhiko Kitamoto. (PDF) (in Japanese). The Society for Biotechnology, Japan. p. 424. Archived from the original (PDF) on 31 October 2022.
  6. ^ a b Kenichiro Matsushima. (in Japanese). p. 643. Archived from the original on 21 January 2022.
  7. ^ Parmjit S. Panesar, Biotechnology in Agriculture and Food Processing: Opportunities and Challenges CRC Press (2014)
  8. ^ Katsuhiko Kitamoto. (PDF) (in Japanese). The Society of Yeast Scientists. p. 2. Archived from the original (PDF) on 13 November 2022.
  9. ^ Kiyoko Hayashi (19 July 2021). (in Japanese). Discover Japan Inc. Archived from the original on 10 November 2022.
  10. ^ Fujita, Chieko, Tokyo Foundation Koji, an Aspergillus 2009-05-22 at the Wayback Machine
  11. ^ Marukome co.,ltd.
  12. ^ 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 9780120026531. PMID 12236056. Retrieved 2008-01-03.[dead link]
  13. ^ "In-depth". Retrieved 2007-01-24. (Japanese)
  14. ^ . Archived from the original on 2007-09-28. Retrieved 2007-01-24.
  15. ^ "Other terminology relating to Shochu and Awamori". Retrieved 2007-01-27. (Japanese)
  16. ^ a b c Kawauchi-kin honpo
  17. ^ . Archived from the original on 2020-05-07. Retrieved 2020-06-03.
  18. ^ ＜８＞黒麹菌の役割　発酵中の雑菌繁殖防ぐ Okinawa times
  19. ^ . Archived from the original on 2007-12-10. Retrieved 2007-12-11.
  20. ^ Goffeau, André (December 2005). "Multiple moulds". Nature. 438 (7071): 1092–1093. doi:10.1038/4381092b. PMID 16371993.
  21. ^ 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.
  22. ^ 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.
  23. ^ a b 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.
  24. ^ 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.
  25. ^ Anyaogu, Diana Chinyere; Mortensen, Uffe Hasbro (2015-02-10). "Heterologous production of fungal secondary metabolites in Aspergilli". Frontiers in Microbiology. Frontiers. 6: 77. doi:10.3389/fmicb.2015.00077. ISSN 1664-302X. PMC 4322707. PMID 25713568.
  26. ^ 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. Nature Portfolio. 20 (3): 200–216. doi:10.1038/s41573-020-00114-z. ISSN 1474-1776. PMC 7841765. PMID 33510482.
  27. ^ Shurtleff, W.; Aoyagi, A. History of Koji - Grains and/or Soybeans Enrobed with a Mold Culture (300 BCE to 2012). Lafayette, California: Soyinfo Center. 660 pp. (1,560 references; 142 photos and illustrations, Free online)

External links

  • Making Rice Koji from Koji Spores
  • Aspergillus oryzae genome from the Database of Genomes Analysed at NITE
  • Global Aspergillus oryzae Market Report 2020 - Market Size, Share, Price, Trend and Forecast
  • (DOGAN)

January 21, 2023
aspergillus, oryzae, also, known, kōji, mold, japanese, ニホンコウジカビ, 日本麹黴, hepburn, nihon, kōji, kabi, filamentous, fungus, mold, used, east, asia, saccharify, rice, sweet, potato, barley, making, alcoholic, beverages, such, sake, shōchū, also, ferment, soybeans,. Aspergillus oryzae also known as kōji mold Japanese ニホンコウジカビ 日本麹黴 Hepburn nihon kōji kabi is a filamentous fungus a mold used in East Asia to saccharify rice sweet potato and barley in the making of alcoholic beverages such as sake and shōchu and also to ferment soybeans for making soy sauce and miso However in the production of fermented foods of soybeans such as soy sauce and miso Aspergillus sojae is sometimes used instead of A oryzae 2 3 Incidentally in China and Korea the fungi used for fermented foods for a long time in the production of traditional alcoholic beverages were not A oryzae but fungi belonging to Rhizopus and Mucor 4 5 6 A oryzae is also used for the production of rice vinegars Barley kōji 麦麹 or rice kōji 米麹 are made by fermenting the grains with A oryzae hyphae 7 Aspergillus oryzaeA oryzae growing on rice to make kojiScientific classificationKingdom FungiDivision AscomycotaClass EurotiomycetesOrder EurotialesFamily TrichocomaceaeGenus AspergillusSpecies A oryzaeBinomial nameAspergillus oryzae Ahlburg E Cohn 1 Genomic analysis has led some scholars to believe that the Japanese domesticated the Aspergillus flavus that had mutated and ceased to produce toxic aflatoxins giving rise to A oryzae 5 8 9 Eiji Ichishima of Tohoku University called the kōji fungus a national fungus kokkin in the journal of the Brewing Society of Japan because of its importance not only for making the kōji for sake brewing but also for making the kōji for miso soy sauce and a range of other traditional Japanese foods His proposal was approved at the society s annual meeting in 2006 10 The Japanese word kōji 麹 is used in several meanings and in some cases it specifically refers to A oryzae and A sojae 2 6 while in other cases it refers to all molds used in fermented foods including Monascus purpureus and other molds so care should be taken to avoid confusion 11 Contents 1 Properties desirable in sake brewing and testing 2 Varieties used for shōchu making 3 Genome 4 Use in biotechnology 4 1 Secondary metabolites 5 History of kōji in a broad sense 6 Gallery 7 See also 8 References 9 External linksProperties desirable in sake brewing and testing EditThe following properties of A oryzae strains are important in rice saccharification for sake brewing 12 Growth rapid mycelial growth on and into the rice kernels Enzymes strong secretion of amylases a amylase and glucoamylase some carboxypeptidase low tyrosinase Aesthetics pleasant fragrance accumulation of flavoring compounds Color low production of deferriferrichrome a siderophore flavins and other colored substancesVarieties used for shōchu making EditThree varieties of kōji mold are used for making shōchu each with distinct characteristics 13 14 15 Genichirō Kawachi 1883 1948 who is said to be the father of modern shōchu 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 let to great progress in producing shōchu in Japan Since then aspergillus developed by Kawachi has also been used for soju and makgeolli in Korea 16 17 18 Yellow kōji A oryzae etc is used to produce sake and at one time all honkaku shōchu 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 Kyushu and gradually black and white kōji became more common in production of shōchu 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 shōchu playing a role in its recent revival Thus white and black kōji are mainly used in the production of shōchu but only yellow kōji A oryzae is usually used in the production of sake White kōji A kawachii etc was discovered as a mutation from black kōji by Genichirō Kawachi in 1923 16 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 shōchu today It gives rise to a drink with a refreshing mild sweet taste Black kōji A awamori also known as A luchuensis etc is mainly used to produce shōchu and awamori In 1901 Tamaki Inui lecturer at University of Tokyo succeeded in the first isolating and culturing 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 shōchu production 16 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 shōchu 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 19 interest in black kōji resurged amongst honkaku shōchu 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 EditInitially kept secret the A oryzae genome was released by a consortium of Japanese biotechnology companies 20 in late 2005 21 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 22 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 23 Use in biotechnology EditTrans resveratrol can be efficiently cleaved from its glucoside piceid through the process of fermentation by A oryzae 24 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 25 26 History of kōji in a broad sense Edit麹 Chinese qu Japanese kōji which means mold used in fermented foods was first mentioned in the Zhouli Rites of the Zhou dynasty in China in 300 BCE Its development is a milestone in Chinese food technology for it provides the conceptual framework for three major fermented soy foods soy sauce jiang miso and douchi not to mention grain based wines including Japanese sake and Chinese huangjiu and li the Chinese forerunner of Japanese amazake 27 23 Gallery Edit Conidiophores with conidia of the microscopic fungus A oryzae under light microscope Four Aspergillus colonies grown at 37 C for three days on rich media The bottom two are A oryzae strains See also EditQu Akira Endo Aspergillus sojae Lactase Medicinal molds Rhizopus oligosporusReferences Edit Index Fungorum a b 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 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 a b 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 a b 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 January 2022 Parmjit S Panesar Biotechnology in Agriculture and Food Processing Opportunities and Challenges CRC Press 2014 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 Fujita Chieko Tokyo Foundation Koji an Aspergillus Archived 2009 05 22 at the Wayback Machine 麹のこと Marukome co ltd Kitamoto Katsuhiko 2002 Molecular Biology of theKojiMolds Advances in Applied Microbiology Vol 51 pp 129 153 doi 10 1016 S0065 2164 02 51004 2 ISBN 9780120026531 PMID 12236056 Retrieved 2008 01 03 dead link 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 a b c 初代 河内源一郎 1883 1948 Kawauchi kin honpo 元祖 源一郎さんの生マッコリ Archived from the original on 2020 05 07 Retrieved 2020 06 03 ８ 黒麹菌の役割 発酵中の雑菌繁殖防ぐ Okinawa times Shochu Circle Archived from the original on 2007 12 10 Retrieved 2007 12 11 Goffeau Andre 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 a b 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 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 Anyaogu Diana Chinyere Mortensen Uffe Hasbro 2015 02 10 Heterologous production of fungal secondary metabolites in Aspergilli Frontiers in Microbiology Frontiers 6 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 Nature Portfolio 20 3 200 216 doi 10 1038 s41573 020 00114 z ISSN 1474 1776 PMC 7841765 PMID 33510482 Shurtleff W Aoyagi A History of Koji Grains and or Soybeans Enrobed with a Mold Culture 300 BCE to 2012 Lafayette California Soyinfo Center 660 pp 1 560 references 142 photos and illustrations Free online External links EditMaking Rice Koji from Koji Spores Sake World s description of koji Aspergillus oryzae genome from the Database of Genomes Analysed at NITE Global Aspergillus oryzae Market Report 2020 Market Size Share Price Trend and Forecast DOGAN Retrieved from https en wikipedia org w index php title Aspergillus oryzae amp oldid 1121772112, wikipedia, wiki, book, books, library,

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