Aspergillus sojae

A pectin lyase having a molecular weight of 32,000 was isolated from the culture medium of Aspergillus sojae by chromatography on DEAE-Sephadex and on CM-cellulose, and by repeated chromatography on SE-Sephadex.257... 

Other name Aspergillus sojae neutral proteinase II Microbial neutral proteinase II Preferential cleavage of bonds with hydrophobic residues in Pi also Asn3- -Gln and Glys-J.-Ser bonds in insulin B chain. For calf thymus histone H4, high activity towards... 

Rohm GmbH. 1997. Rekombinant hergestellte Leucinaminopeptidase aus Aspergillus soja. Patent C 12 N 15/80. 

Ishii and Yokotsuka recently used pectin lyases from Aspergillus sojae 170, 171, 172) and Aspergillus japonicus (173) for the enzymatic clarification of fruit juices. This is discussed later in this review. Bush and Codner 174) compared the pectin lyases produced by Penicillium digi-tatum and Penicillium italicum and found them remarkably similar. Both were endo acting, had optimal activities at pH 5.5, and had the same K. The pectin lyase from F. italicum, however, was less stable than that of F. digitatum. Spalding and Abdul-Baki 175) reported the production of a pectin lyase by Penicillium expansum growing on apple tissue or a pectin-polypectate mixture. 

Klich MA, Montalbano B, Ehrlich K. Northern analysis of aflatoxin biosynthesis genes in Aspergillus parasiticus and Aspergillus sojae. Appl Microbiol Biotechnol 47 246-249, 1997. 

Soy Sauce. Soy sauce is a well-known condiment made by fermentation or acid hydrolysis. In the fermentation process defatted soybean meal is cooked and then mixed with roasted, coarsely ground wheat and mixed with a culture of Aspergillus orys ae or Aspergillus sojae. After the mold grows for 2—3 d to form koji, brine is added, and the mixture is allowed to ferment for 6—8 m. The product is then filtered and pasteurized (94). Popularization of fermented soy sauce in the U.S. began in the late 1940s with imports from Japan, followed by construction of a plant in Wisconsin in 1973. Soy sauce is widely available in U.S. supermarkets and restaurants. In the acid hydrolysis process, defatted soybean flour is refluxed with hydrochloric acid to hydrolyze the proteins. The hydrolysate is then filtered, neutralized, and botded. 

Fig. 22.—Utilization of Formose Sugars by Mold. RhiMpus sp., — Aspergillus sojae, —— .]...

MATSUSHIMA, K YASHIRO, K., HANYA Y., ABE, K., YABE, K., HAMASAKI, T., Absence of aflatoxin biosynthesis in koji mold (Aspergillus sojae), Appl. Microbiol. BiotechnoL, 2001,55,771-776. 

TAKAHASHI, T., CHANG, P.-K., MATSUSHIMA, K., YU, J., KOYAMA, Y., ABE, K., BHATNAGAR, D., CLEVELAND, T.E., The non-functionahty of Aspergillus sojae aflR in Aspergillus parasiticus ajlR disrupted strain, Appl. Environ. Microbiol., 2002,68, 3737-3743. 

Prod, by Aspergillus sojae. Antioxidant. Powder + 6H2O (as tetra-Na salt). Mp 290° dec. (tetra-Na salt). Effervesces at 188° (tetra-Na salt). 

In the case of A. niger TBUYN-2, Aspergillus sojae, and Aspergillus usami, () myrtenol (S ) was further metabolized to 7-hydroxyverbenone (2S ) as a minor product together with () oleu ropeyl alcohol (204 ) as a major product (279, 280). () Oleuropeyl alcohol (204 ) is also formed from (-)-a-terpineol (34) by A. TBUYN-2 (Noma et al., 2001) (Figure 19.168). 

Although Mucor species could give nootkatone (21) from valencene (1), this fungus biotransformed the same substrate (25) to the same alcohol (30, 13.2%) obtained from the same starting compound (25) in Aspergillus sojae, a new epoxide (34, 5.1%) and a diol (35,9.9%). 

Adachi O, Ano Y, Akakabe Y, Shinagawa E, Matsushita K (2008a) Coffee pulp koji of Aspergillus sojae as stable immobilized catalyst of chlorogenate hydrolase. Appl Microbiol Biotechnol 81 (1) 143-151. doi 10.1007/s00253-008-1659-z. Epub 2008 Sep 5... 

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