GC-MS Based Metabolite Profiling of Rice Koji Fermentation by Various Fungi
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概要
- 論文の詳細を見る
In this study, Aspergillus kawachii, Aspergillus oryzae, and Rhizopus sp., were utilized for rice Koji fermentation, and the metabolites were analyzed in a time-dependent manner by gas chromatography-mass spectrometry. On Principal Component Analysis, the metabolite patterns were clearly distinguished based on the fungi species. This approach revealed that the quantities of glucose, galactose, and glycerol gradually increased as a function of fermentation time in all trials rice Koji fermentation. The time-dependent changes of these metabolites showed significant increases in glucose in the A. oryzae-treated rice, and in glycerol and galactose in the A. kawachii-treated rice. In addition, glycolysis-related enzyme activities were correlated with the changes in these metabolites. The results indicate that time-dependent metabolite production has the potential to be a valuable tool in selecting inoculant fungi and the optimal fermentation time for rice koji.
- 社団法人 日本農芸化学会の論文
- 2010-11-23
著者
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Lee Choong
Department Of Anatomy And Cell Biology College Of Veterinary Medicine And Bk21 Program For Veterinar
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Choi Jung
Department Of Anatomy And Neurobiology College Of Medicine Hallym University
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Kim Jiyoung
Department Of New Materials Engineering Kookmin University
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Kim Ah
Department of Obstetrics and Gynecology of Catholic University of Korea
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Kim Ah
Departments Of Bioscience And Biotechnology Konkuk University
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Choi Ji
Fermentation And Food Processing Division National Academy Of Agricultural Science Rda
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Choi Jung
Departments Of Bioscience And Biotechnology Konkuk University
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Lee Choong
Department Of Bioscience And Biotechnology Konkuk University
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Yeo Soo
Fermentation And Food Processing Division National Academy Of Agricultural Science Rda
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Park Sait
Departments Of Bioscience And Biotechnology Konkuk University
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Kim Jiyoung
Department Of Bioscience And Biotechnology And Bio/molecular Informatics Center Konkuk University
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Choi Ji
Fermentation And Food Processing Div. National Acad. Of Agricultural Sci. Rda
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Yeo Soo
Fermentation And Food Processing Div. National Acad. Of Agricultural Sci. Rda
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Kim Ah
Department Of Bioscience And Biotechnology Konkuk University
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Choi Jung
Department Of Agricultural Biotechnology Seoul National University
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