Growth characteristics of Aspergillus oryzae in the presence of 2,4,6-trichlorophenol
| Autor: | Akiko Fujita, Michiko Endo, Yurina Uehara, Osamu Yamada, Naomi Maeta, Yuzo Fujii, Ryoya Matsuda, Chika Matsui, Tsutomu Fujii |
|---|---|
| Rok vydání: | 2021 |
| Předmět: |
food.ingredient
2 4 6-Trichloroanisole biology Strain (chemistry) food and beverages biology.organism_classification Applied Microbiology and Biotechnology Microbiology Fungicide chemistry.chemical_compound food Aspergillus oryzae chemistry 2 4 6-Trichlorophenol Agar Food science Growth rate Conidium formation |
| Zdroj: | The Journal of General and Applied Microbiology. 67:256-259 |
| ISSN: | 1349-8037 0022-1260 |
| DOI: | 10.2323/jgam.2021.06.001 |
| Popis: | During the making of rice-koji for sake production, 2,4,6-trichlorophenol (TCP) is O-methylated to 2,4,6-trichloroanisole (TCA) by the koji-mold, Aspergillus oryzae, resulting in a musty/moldy off-odor, which significantly reduces the quality of sake. Thus, we aim to develop A. oryzae strains with a less-efficient ability to produce TCA. TCP is a fungicide that suppresses the growth of fungi, whereas TCA does not. The exact effects of TCP on the growth of A. oryzae are unknown. However, it is assumed that a strain with low TCP conversion ability will be sensitive to TCP concentration. In this study, we investigated the effects of the different concentrations of TCP on the growth suppression of A. oryzae. As the TCP concentration in the media increased, the growth rate, and conidia formation of A. oryzae slowed down. No growth was observed in liquid culture (for 1 day at 30°C) containing more than 30 μg/mL of TCP and in agar culture (for 7 days at 30°C) containing more than 50 μg/mL of TCP. However, A. oryzae was able to grow on alpha rice containing higher concentrations of TCP. The results in agar culture are consistent with the effects of TCP on other Aspergillus species. |
| Databáze: | OpenAIRE |
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