| Autor: |
Shoko YOSHINO-YASUDA, Emi NAKAMURA, Natsuko ONO, Osamu HASEGAWA, Yoshimi IGA, Yohei SHIRAISHI, Yutaka WAGU, Kazuhiro SUGIMOTO, Tohru SUZUKI, Tatsuya SUGIMOTO, Ken-Ichi KUSUMOTO, Masashi KATO, Noriyuki KITAMOTO |
| Zdroj: |
Food Science & Technology Research; Mar2014, Vol. 20 Issue 2, p367-374, 8p |
| Abstrakt: |
Single disruption of seven acid phosphatase genes (aphB-H) demonstrated that the aphC gene is mainly responsible for acid phosphatase production in the soybean-koji culture of the miso koji mold, A. oryzae KBN630. None of the single disruptions of aphB-H affected growth in the culture. Both the acid phosphatase activity and 5'-IMP dephosphorylation activity of the aphC disruptant decreased by 95% compared to the wild-type strain. Utilizing the promoter of the A. oryzae taaG2 gene, AphC was successfully overproduced in A. oryzae and secreted into liquid culture medium. The purified AphC had a molecular mass of 69.0 kDa, a pH optimum of 4.5, and a temperature optimum of 50°C. AphC exhibited high dephosphorylation activity towards the umami flavor enhancers, 5'-IMP and 5'-GMP, supporting the idea that AphC is involved in degradation of disodium 5'-ribonucleotides supplemented in miso products. [ABSTRACT FROM AUTHOR] |
| Databáze: |
Complementary Index |
| Externí odkaz: |
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