Aspergillus oryzae, food fermentation

Meat-based products have been fermented with Aspergillus in an attempt to identify novel properties. Yin et al. (2005) reported that Aspergillus oryzae produces multiple enzymes and can hydrolyze minced mackerel. The present authors (Giri et al., 2009a,b) also developed a marine fish meat-based functional paste by utilizing the traditional Japanese koji fermentation technique with improved food functionality and aroma attributes. Several trash fish, including horse mackerel, spotted mackerel, lizard fish, and squid meat, were utilized to produce a functional paste... 

Protease (Aspergillus oryzae var.) Produced by controlled fermentation using Aspergillus oryzae var. The purified enzyme occurs as an off white to tan, amorphous powder. Soluble in water (the solution is usually light yellow), but practically insoluble in alcohol, in chloroform, and in ether. Major active principle protease. Typical applications used in the chillproofing of beer, in the production of bakery products, in the tenderizing of meat, in the production of protein hydrolysates, and in the development of flavor in processed foods. 

HA has been identified as one among the several composants of the okara koji (OK), a particular okara fermented by Aspergillus oryzae [158]. OK prevents in vitro oxidation of lipids [168] and abolishes the increase of plasmatic cholesterol as well as the accumulation of lipids in rat liver [169-170]. Moreover, rats fed with oxidised oil and other foods, void of TOH, maintained normal levels of glutathione peroxidase both plasmatic and hepatic, and showed no alterations related to the normal growth, when they were fed with OK [158]. 

Hong, K.J. C.H. Lee S.W. Kim. Aspergillus oryzae GB-107 fermentation improves nutritional quality of food soybeans and feed soybean meal./. Med. Pood. 2004, 7, 430-436. 

Parekh S, Vind VA, Strobel RJ (2000) Improvement of microbial strains and fermentation processes. J Appl Microbiol Biotechnol 54(3) 287-301 Park YK, De Santi MSS, Pastore GM (1979) Production and characterization of (3-galactosidase flora Aspergillus oryzae. J Food Sci 44(1) 100-103 Pastan I, Adhya S (1976) Cyclic adenosine 5 -monophosphate in Escherichia coli. Bacteriol Rev 40 527-551... 

Chou, S. T., Chang, C. T., Chao, W. W., Chung, Y. C. (2002). Evaluation of antioxidahve and mutagenic properties of 50% ethanolic extract from red beans fermented by Aspergillus oryzae. Journal of Food Protection, 65,1463-1469. 

The main sources of chitin in the diet are mainly the higher fungi that contain about 1% of chitin, such as cultivated common mushrooms (Agaricus bisporus) (1.3-8.0% of dry matter) and shiitake mushrooms Lentinula edodes) containing 3.6-8.1% chitin in dry matter. Fermented soybeans and fermented rice used in the preparation of oriental foods contain chitin derived from moulds Aspergillus oryzae and A. sojae). Fungi contain up to 42% chitin (e.g. A. niger). Baker s yeast Saccharomyces cerevisiae) contains around 2.9% chitin, which becomes part of the baked products. 

For the food industry, SSF has its credibihty as one of the oldest known processes. SSF has been associated with production of traditional fermented foods such as koji, Indonesian tempeh, and Indian ragi. The oldest known fermentation of rice hy Aspergillus oryzae was used to initiate the koji process the mold Penicillium roquefortii has been used for cheese production for 4000 years, and soja sauce has been produced in Asia and bread in Egypt since 3000 years ago [3,10], and all these mark the importance ofthe process. SSF got totally neglected... 

Abe K Gomi K. 2008. Food products fermented by Aspergillus oryzae. In Goldman, G.H. Osmani, S.A. (editors). The AspergrUr Genomics, Medical Aspects, Biotechnology, and Research Methods. Boca Raton, FL CRC Press, pp. 429 39. 

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