| Autor: | Yu-Ichi Yamane, Seiko Shigeta, Yasuzo Kizaki, Hisashi Fukuda, Saburo Wakabayashi, Jin Fujita, Kazuhisa Ono, Osamu Suzuki |
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| Rok vydání: | 2001 |
| Předmět: |
Phytic acid
biology business.industry Saccharomyces cerevisiae food and beverages Bioengineering General Medicine Ethanol fermentation Phosphate biology.organism_classification Applied Microbiology and Biotechnology Yeast chemistry.chemical_compound chemistry Aspergillus oryzae Biochemistry Brewing Phytase business Biotechnology |
| Zdroj: | Biotechnology Letters. 23:867-871 |
| ISSN: | 0141-5492 |
| DOI: | 10.1023/a:1010599307395 |
| Popis: | The high phytase producing mutant of Aspergillus oryzae (KL-38) previously isolated was employed for koji making, and the produced koji rice then supplied for sake brewing. The alcohol fermentation was improved compared to that with the parent strain (A. oryzae BP-1). The effects of two phytase isozymes (Phy I and Phy II) produced by A. oryzae on yeast growth and inorganic phosphate liberation were investigated using a synthetic medium containing phytic acid as a sole phosphate source. Yeast growth and the liberation of inorganic phosphate were both enhanced by the combination of Phy I and Phy II at a ratio of 1 to 3, which was compatible with the production ratio in KL-38. Based on these results, phytase plays important role in sake brewing, and that the maximum inorganic phosphate liberation from phytic acid can be obtained by a suitable combination of Phy I and Phy II. |
| Databáze: | OpenAIRE |
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