A new method for determining the mycelial weight of the koji-mold Aspergillus oryzae by measuring its glycosylceramide content

At present, the quantitation of the mycelial weight of the industrially important non-pathogenic fungus Aspergillus oryzae, which is used for manufacturing koji, is performed by quantitating N-acetylglucosamine. However, since N-acetylglucosamine is a cell wall component, the extraction procedure is...

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Bibliographic Details
Published inJournal of general and applied microbiology Vol. 65; no. 1; pp. 34 - 38
Main Authors Ferdouse, Jannatul, Miyagawa, Miyuki, Hirano, Mikako, Kitajima, Yuka, Inaba, Shigeki, Kitagaki, Hiroshi
Format Journal Article
LanguageEnglish
Published Japan Applied Microbiology, Molecular and Cellular Biosciences Research Foundation 01.01.2019
Japan Science and Technology Agency
Subjects
Aspergillus oryzae
Breweries
Brewing
Cell walls
Food industry
Fungi
glycosylceramide
Koji
Mycelia
N-Acetylglucosamine
Quantitation
Weight
Koji
glycosylceramide
Aspergillus oryzae
quantitation
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Summary:At present, the quantitation of the mycelial weight of the industrially important non-pathogenic fungus Aspergillus oryzae, which is used for manufacturing koji, is performed by quantitating N-acetylglucosamine. However, since N-acetylglucosamine is a cell wall component, the extraction procedure is costly and tedious, and its quantitative performance is poor. Here, we report a novel method for the quantitation of A. oryzae mycelial weight. The amount of glycosylceramide significantly correlated with both the mycelial weight of A. oryzae and the amount of N-acetylglucosamine, an established index of the mycelial weight of A. oryzae in koji. This new method is simple and efficient and can be used in the brewing and food industries to determine the mycelial weight of A. oryzae.
ISSN:0022-1260
1349-8037
DOI:10.2323/jgam.2018.04.003