A. oryzae

Table 1.6 I nfluence of the organic solvent on the enantioselectivity ofthe protease from A oryzae subtilisin in the kinetic resolution of the racemic amino acid (12) (expressed as the ratio of the initial rate of acylation of the pure enatiomers, Vs/vr).

This enzyme was shown to be specific for xylan oligomers and small acetylated synthetic substrates. Many characteristics have been published recently about this type of enzyme, purified from Trichoderma reesei, and A. oryzae [6], and a different A. n/ger preparation[7]... 

Challenger and coworkers36 had hoped to obtain pyromeconic acid (XXVI) from pentoses (XXV) with A. oryzae, by analogy with the formation of kojic acid from hexoses. Instead, kojic acid was produced from L-arabinose and D-xylose. Corbellini and Gregorini,31 too, observed the... 

Next, Arnstein and Bentley28 produced kojic acid with A. oryzae and A. 

Cyclopiazonic acid is synthesized by a number of Aspergillus and Penicillium spp. The Aspergillus spp. that have been reported as cyclopiazonic-acid producers are A. flavus (the most studied cyclopiazonic-acid producer) along with A. versicolor, A. oryzae, and A. tamarii. Among the Penicillium spp. producers are P. verrucosum, P. patulum, P. camembertii, and P. puberulum. In A. flavus, cyclopiazonic-acid production usually occurs in conjunction with aflatoxin production. However, studies of aflatoxin mutants have shown that synthesizing cyclopiazonic acid is independent of the capacity to synthesize aflatoxin (Horn and Dorner, 1999). Little is known about the impact of... 

B. stearothermophilus), (3-galactosidases (bovine liver, S. fragilis, A. oryzae), and jack-bean a-mannosidase 230... 

Thiamin (vitamin Bi, 22) (Fig. 14) - an important cofactor of decarboxylases, transketolases, carboxy-lyases, and some other enzymes - was successfully glycosylated by enzymatic transglycosylation using p-galactosidase [59] and p-A-acetyl-hexosaminidase [60] from A. oryzae. 

Fungal enzymes have been used for hundreds of year to prepare and modify foodstuffs. However, modern industrial enzyme technology probably started with Takamine (53) and his work with A. oryzae. Today many industrial enzymes used to modify functional properties of foods and food ingredients are of fungal origin (54). 

The two preparations from A. oryzae reportedly differ in amino acid and carbohydrate composition. The enzyme prepared by Minato contained 25% carbohydrate no cysteine was detected either by titration with p-mercuribenzoate in 6M urea or by cysteic acid analysis after performic acid oxidation (179). In contrast, Wolfenden et al. (92) reported 14 cysteine residues per mole of enzyme which reacted instantaneously with p-mercuribenzoate in the absence of urea. No explanation is available for this apparent discrepancy. 

Rate of hydrolysis by A. oryzae a- amylase Negligible Slow Rapid... 

Fungi present in Coniophora cerebella and Lenzites trabea 90 none in Aspergillus fumi-gatus, A. niger, A. oryzae, A. terreus,90 and Myrothecium verrucaria.°3... 

A gene (aorO) was cloned from A. oryzae genomic library. To confirm whether the gene is functional, a plasmid containing a 4 kb Xbal fragment was used to transform the A. oryzae niaD300 mutant strain. 

Figure 11. Summary of cleavage specificity of deuterolysin from A. oryzae toward calf thymus histone H14.

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