• 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. (wikipedia.org)
  • Rhizopus oryzae was the causative organism. (medscape.com)
  • The expansion in genome size appears to be characteristic of the organisms closely related to A. oryzae , as the estimated genome size of its close relatives A. flavus (W. Nierman, personal communication) and Aspergillus niger 8 is comparable to that of A. oryzae . (nature.com)
  • This study intended to improve physiological characteristics of Magnolia officinalis bark (MOB) extracts by Aspergillus niger fermentation. (hindawi.com)
  • Specific expansion of genes for secretory hydrolytic enzymes, amino acid metabolism and amino acid/sugar uptake transporters supports the idea that A. oryzae is an ideal microorganism for fermentation. (nature.com)
  • accumulation of flavoring compounds Color: low production of deferriferrichrome (a siderophore), flavins, and other colored substances Two of the key enzyme groups secreted by A. oryzae are pectinase and peptidase. (wikipedia.org)
  • The present study aimed to investigate the capability of the filamentous fungus Penicillium parvum 4-14 to enzymatically saccharify CBAX and reveal the fungal carbohydrate-active enzyme (CAZyme) repertoire by genome sequencing and secretome analysis. (biomedcentral.com)
  • The recombinant enzyme expressed in A. oryzae cells was purified to homogeneity in two steps. (elsevierpure.com)
  • The N-terminal amino acid sequence of the enzyme was GSTQSRADAIKAAFSHAWDGYLQY, and sequence analysis indicated that the signal peptide from apnS gene was removed. (elsevierpure.com)
  • Meanwhile b-galactosidase from Aspergillus oryzae was studied to be immobilized on the dry chitosan macrospheres with and without treatment of glycerol solution, the results showed that the former was more suitable to immobilize enzyme than the latter. (chemistrymag.org)
  • Since the introduction of immunochemical showed that sensitization occurs at exposure levels well techniques, a considerable number of exposure studies below the TLV, although sampling and analysis of the have been performed in a wide range of occupational enzyme levels have not been described in great detail in environments. (cdc.gov)
  • Guaranteed Analysis Crude Protein (min) 28.00% Crude Fat (min) 16.00% Crude Fiber (max) 3.50% Moisture (max) 10.00% Omega 6* (min) 2.20% Omega 3* (min) 0.40% Caloric Content Metabolizable Energy (calculated) 3607 kcal/kg Metabolizable Energy (calculated) 354 kcal/cup *Not recognized as an essential nutrient by the AAFCO Dog Food Nutrient Profiles. (arcatapet.com)
  • Although both A. oryzae and Aspergillus flavus belong to the section Flavi of the subgenus Circumdati of Aspergillus , A. oryzae , unlike A. flavus , does not produce aflatoxin, and its long history of use in the food industry has proved its safety. (nature.com)
  • 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. (wikipedia.org)
  • In certain locales and hospitals, Aspergillus flavus is more common in air than A. fumigatus , for unclear reasons. (microbiologyresearch.org)
  • Accurate species identification within Aspergillus flavus complex remains difficult due to overlapping morphological and biochemical characteristics, and much taxonomic and population genetics work is necessary to better understand the species and related species. (microbiologyresearch.org)
  • Prevalence of airborne Aspergillus flavus in Khartoum (Sudan) airspora with reference to dusty weather and inoculum survival in simulated summer conditions. (microbiologyresearch.org)
  • Aspergillus flavus -infection of a pacemaker wire: continuing evidence for active management of infected pacemakers. (microbiologyresearch.org)
  • The genome of Aspergillus oryzae , a fungus important for the production of traditional fermented foods and beverages in Japan, has been sequenced. (nature.com)
  • Here we show that the 37-megabase (Mb) genome of A. oryzae contains 12,074 genes and is expanded by 7-9 Mb in comparison with the genomes of Aspergillus nidulans 5 and Aspergillus fumigatus 6 . (nature.com)
  • Comparison of the three aspergilli species revealed the presence of syntenic blocks and A. oryzae -specific blocks (lacking synteny with A. nidulans and A. fumigatus ) in a mosaic manner throughout the genome of A. oryzae . (nature.com)
  • Sequencing of the A. oryzae genome was accomplished using the whole-genome shotgun (WGS) approach. (nature.com)
  • The A. oryzae genome is larger than those of A. fumigatus and A. nidulans by approximately 34% and 29%, respectively. (nature.com)
  • Phylogenetic analysis of the three aspergilli using the whole-genome data showed that A. nidulans branched off earlier than A. oryzae and A. fumigatus 5 . (nature.com)
  • Thus, the increase in genome size seems to be due to an A. oryzae lineage-specific acquisition of sequence, rather than loss of sequence in A. nidulans and A. fumigatus . (nature.com)
  • This suggests that the genome size differences are largely due to sequence acquisition in A. oryzae . (nature.com)
  • Comparative analysis of RNA-Seq data and the genome sequence did not provide evidence for RNA editing in C. graminicola . (biomedcentral.com)
  • Then the fused 1,2-α-mannosidase gene (f-msdS) was inserted into the NotI site between P-No8142 and T-agdA in the plasmid pNAN 8142 (9.5 kbp) and thus the Aspergillus oryzae expression plasmid pNAN-AM1 (11.2 kbp) was constructed. (elsevierpure.com)
  • b-galactosidase from Aspergillus oryzae (11.2U/mg) was obtained from Sigma. (chemistrymag.org)
  • 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. (wikipedia.org)
  • The Japanese dynasty and nation have domesticated and utilized koji fermented with non-pathogenic fungus Aspergillus oryzae for more than 1300 years. (mdpi.com)
  • Proteomic analysis indicated that the expression of CAZymes in P. parvum varied between CBAX1 and CBR, and the fungus produced complete cellulases, numerous hemicellulases, as well as high levels of glycosidases under the culture conditions. (biomedcentral.com)
  • Immobilization of _-Galactosidase From Aspergillus oryzae on Electrospun Gelatin Nanofiber Mats for the Production of Galactooligosaccharides Appl Biochem Biotechnol. (moleculardepot.com)
  • Guaranteed Analysis per 1/4 Teaspoon (1 gm) - All values are minimum unless otherwise stated. (naturesfarmacy.com)
  • 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. (wikipedia.org)
  • However, most of the studies have focused on Aspergillus fumigatus , the most prevalent species in the genus. (microbiologyresearch.org)
  • Pathogenic Aspergillus species recovered from a hospital water system: a 3-year prospective study. (microbiologyresearch.org)
  • Four new species of Aspergillus from Ivory Coast Soil. (microbiologyresearch.org)
  • The blocks of A. oryzae -specific sequence are enriched for genes involved in metabolism, particularly those for the synthesis of secondary metabolites. (nature.com)
  • While the two fungi share the same cluster of genes that encode for aflatoxin synthesis, this gene cluster is non-functional in A. oryzae. (wikipedia.org)
  • 8: Cardelle-Cobas A, Olano A, Irazoqui G, Giacomini C, Batista-Viera F, Corzo N, Corzo-Mart_nez M. Synthesis of Oligosaccharides Derived from Lactulose (OsLu) Using Soluble and Immobilized Aspergillus oryzae _-Galactosidase Front Bioeng Biotechnol. (moleculardepot.com)
  • Detailed analysis of galactooligosaccharides synthesis with _-galactosidase from Aspergillus oryzae J Agric Food Chem. (moleculardepot.com)
  • The strain A. oryzae RIB40, for example, appears to have specific salt tolerance genes that regulate K+ transport. (wikipedia.org)
  • 10: Akasaki M, Suzuki M, Funakoshi I, Yamashina I. Characterization of beta-galactosidase from a special strain of Aspergillus oryzae J Biochem. (moleculardepot.com)
  • If, on the other hand, A. nidulans and A. fumigatus are assumed to have lost 7-9 Mb of sequence after branching off from their A. oryzae -like ancestor, a greater proportion of syntenic blocks would be conserved between each of them and A. oryzae than between the two. (nature.com)
  • For the construction of an overexpression system of the intracellular 1,2-α-mannosidase (EC 3.2.1.113) gene (msdS) from Aspergillus saitoi (now designated Aspergillus phoenicis), the N-terminal signal sequence of the gene was replaced with that of the aspergillopepsin I (EC 3.4.23.18) gene (apnS) signal, one of the same strains as described previously. (elsevierpure.com)
  • The fused f-msdS gene has been overexpressed in a transformant A. oryzae niaD AM1 cell. (elsevierpure.com)
  • However, in the production of fermented foods of soybeans such as soy sauce and miso, Aspergillus sojae is sometimes used instead of A. oryzae. (wikipedia.org)
  • A. oryzae is also used for the production of rice vinegars. (wikipedia.org)
  • A. oryzae secretes a number of salt-tolerant alkaline proteases which makes it particularly stable in the high-sodium conditions required for the production of miso and soy sauce. (wikipedia.org)
  • 1: Gao X, Wu J, Wu D. Rational design of the beta-galactosidase from Aspergillus oryzae to improve galactooligosaccharide production Food Chem. (moleculardepot.com)
  • Yellow kōji (A. oryzae) is used to produce sake, and at one time all honkaku shōchū. (wikipedia.org)