麹菌によるビタミンCの生成と清酒への移行

概要

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Vitamin C was detected in rice-koji containing Aspergillus oryzae transformants remarkably expressing Escherichia cili β-glucuronidase(GUS). It was found that transformants possessing GUS activity are able to biosynthesize vitamin C following cell growth. It is considered that glycosaminoglycan, etc. derived from A. oryzae mycelium components are converted to D-glucuronic acid by endogenous GUS, and finally vitamin C is biosynthesized in the koji. We selected FAO 60 as a practical A. oryzae having GUS activity, and detected vitamin C in the koji (388 μg vitamin C/g koji). Small-scale sake brewing was carried out using FAO 60 koji. As the vitamin C content was not increased, and decreased during fermentation, it is considered that vitamin C derived from the koji is extracted in the sake. Using this method, sake was made containing 40 μg/ml vitamin C, at which level there was no effect on sensory evaluation.
社団法人日本生物工学会の論文
1996-01-25