Strain improvement of Aspergillus sojae for increased l-leucine aminopeptidase and protease production
| Autor: | Jaeho Lim, Yong-Ho Choi, Inhyung Lee, Byung-Serk Hurh |
|---|---|
| Rok vydání: | 2018 |
| Předmět: |
0106 biological sciences
0301 basic medicine Meju Protease Ethyl methanesulfonate biology Chemistry medicine.medical_treatment Mutant food and beverages Mutagenesis (molecular biology technique) Aspergillus sojae biology.organism_classification 01 natural sciences Applied Microbiology and Biotechnology Aminopeptidase 03 medical and health sciences chemistry.chemical_compound 030104 developmental biology Biochemistry 010608 biotechnology medicine Fermentation Food Science Biotechnology |
| Zdroj: | Food Science and Biotechnology. 28:121-128 |
| ISSN: | 2092-6456 1226-7708 |
| DOI: | 10.1007/s10068-018-0427-9 |
| Popis: | Conventional random mutagenesis was implemented to improve l-leucine aminopeptidase (LAP) and protease production in Aspergillus sojae. Through successive mutagenesis by ethyl methanesulfonate (EMS), UV, and 1-methyl-2-nitro-1-nitrosoguanidine (NTG), EMS25, EU36, and EUN13 mutants from each mutagenesis process were screened using a newly developed quick and easy screening method. The mutant EUN13 exhibited a 9.6-fold increase in LAP [50.61 ± 4.36 U/g-initial dried substrate (IDS)] and a 3.8-fold increase in protease production (13.36 ± 0.31 U/g-IDS) on solid-state fermentation. This mutant showed more frequent branching and higher lap1 mRNA expression as compared to the parent strain SMF 131, which at least in part contributed to the increased LAP and protease production. The mutant EUN13 can be used as a starter organism for diverse industrial soybean fermentation processes for the production of conventional products such as meju, doenjang, and ganjang as well as for the production of new fermented soybean-based sauces. |
| Databáze: | OpenAIRE |
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