Taro koji of Amorphophallus konjac enabling hydrolysis of konjac polysaccharides to various biotechnological interest
| Autor: | Roque Alberto Hours, Naoya Kataoka, Toshiharu Yakushi, Hideyuki Arima, Rie Taneba, Yoshihiko Akakabe, Kazunobu Matsushita, Junya Tanaka, Osao Adachi |
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| Jazyk: | angličtina |
| Rok vydání: | 2020 |
| Předmět: |
0106 biological sciences
0301 basic medicine ASPERGILLUS LUCHUENSIS Polysaccharide 01 natural sciences Applied Microbiology and Biotechnology Biochemistry Analytical Chemistry 03 medical and health sciences Hydrolysis Amorphophallus 010608 biotechnology GLUCOMANNAN Food science Molecular Biology chemistry.chemical_classification AMORPHOPHALLUS KONJAC biology Chemistry Organic Chemistry purl.org/becyt/ford/2.9 [https] General Medicine biology.organism_classification KONJAC TARO KOJI 030104 developmental biology purl.org/becyt/ford/2 [https] Biotechnology |
| Zdroj: | CONICET Digital (CONICET) Consejo Nacional de Investigaciones Científicas y Técnicas instacron:CONICET |
| Popis: | Due to the indigestibility, utilization of konjac taro, Amorphophallus konjac has been limited only to the Japanese traditional konjac food. Koji preparation with konjac taro was examined to utilize konjac taro as a source of utilizable carbohydrates. Aspergillus luchuensis AKU 3302 was selected as a favorable strain for koji preparation, while Aspergillus oryzae used extensively in sake brewing industry was not so effective. Asp. luchuensis grew well over steamed konjac taro by extending hyphae with least conidia formation. Koji preparation was completed after 3-day incubation at 30°C. D-Mannose and D-glucose were the major monosaccharides found in a hydrolyzate giving the total sugar yield of 50 g from 100 g of dried konjac taro. An apparent extent of konjac taro hydrolysis at 55°C for 24 h seemed to be completed. Since konjac taro is hydrolyzed into monosaccharides, utilization of konjac taro carbohydrates may become possible to various products of biotechnological interest. Fil: Adachi, Osao. Yamaguchi University; Japón Fil: Hours, Roque Alberto. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Fermentaciones Industriales. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Fermentaciones Industriales; Argentina Fil: Akakabe, Yoshihiko. Yamaguchi University; Japón Fil: Arima, Hideyuki. Yamaguchi Prefectural Industrial Technology Institute; Japón Fil: Taneba, Rie. Yamaguchi Prefectural Industrial Technology Institute; Japón Fil: Tanaka, Junya. Yamaguchi Prefectural Industrial Technology Institute; Japón Fil: Kataoka, Naoya. Yamaguchi University; Japón Fil: Matsushita, Kazunobu. Yamaguchi University; Japón Fil: Yakushi, Toshiharu. Yamaguchi University; Japón |
| Databáze: | OpenAIRE |
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