Production and some properties of salt-tolerant β-xylosidases from a Shoyu Koji Mold, Aspergillus oryzae in solid and liquid cultures

• Published in: Journal of bioscience and bioengineering Vol. 88; no. 5; pp. 479 - 483
• Main Authors: Hashimoto, Tadaaki, Morishita, Megumi, Iwashita, Kazuhiro, Shimoi, Hitoshi, Nakata, Yoshiyuki, Tsuji, Yasunobu, Ito, Kiyoshi
• Format: Journal Article
• Language: English
• Published: Amsterdarm Elsevier B.V 1999; Elsevier Science
• Subjects: ASPERGILLUS ORYZAE; Biological and medical sciences; Biology of microorganisms of confirmed or potential industrial interest; Biotechnology; Cell membranes; Enzymes; Food additives; Food industries; Fundamental and applied biological sciences. Psychology; Fungi; General aspects; HIDROLASAS; High performance liquid chromatography; HYDROLASE; HYDROLASES; Miscellaneous; Mission oriented research; Plant cell culture; Purification; SALT TOLERANCE; shoyu (soy sauce); Sodium chloride; Thermodynamic stability; TOLERANCE AU SEL; TOLERANCIA A LA SAL; XILOSA; XYLOSE; β-xylosidase; β-xylosidase; salt tolerance; Aspergillus oryzae; shoyu (soy sauce); Seasonings; Purification; Salt resistance; Enzyme; Soy sauce; Xylan 1,4-β-xylosidase; Fungi; Glycosidases; Food industry; Production; Microorganism culture; Hydrolases; Fungi Imperfecti; Kinetic parameter; O-Glycosidases; Physicochemical properties; Thallophyta
• ISSN: 1389-1723; 1347-4421
• DOI: 10.1016/S1389-1723(00)87662-8

β-Xylosidase production from a shoyu (soy sauce) koji mold, Aspergillus oryzae HL15, cultured in solid and liquid media was examined and some properties of the enzymes were studied. Three β-xylosidases (Xy11, Xy12 and Xy13) were easily extracted with 0.5% NaCl from a solid medium and purified homogeneously on SDS-PAGE by chromatography. On the other hand, in a liquid medium, A. oryzae HL15 produced mainly cell-wall-bound β-xylosidases which could not be extracted with 0.5% NaCl or any detergent. Cell-wall-bound β-xylosidases, Xy11-CB and Xy12-CB, were liberated by digestion of mycelia with Yatalase and purified to a homogeneous state on SDS-PAGE by HPLC column chromatography. Four β-xylosidases (Xy11, Xy12, Xy11-CB and Xy12-CB) exhibited not only high activity at high NaCl concentrations, but also similar properties; on the other hand, Xy13 differed in terms of thermostability and halophilic properties. The salt tolerance of β-xylosidases in A. oryzae suggests that these enzymes are highly active and involved in releasing xylose in shoyu moromi mash.