GC-MS Based Metabolite Profiling of Rice Koji Fermentation by Various Fungi
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概要
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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
著者
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CHOI Jung
Department of Anatomy and Neurobiology, College of Medicine, Hallym University
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LEE Choong
Department of Anatomy and Cell Biology, College of Veterinary Medicine and BK21 Program for Veterina
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Kim Jiyoung
Department Of Radiation Oncology : Brain Korea 21 Project For Medical Science Yonsei University Medi
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Kim Ah
Department of Obstetrics and Gynecology of Catholic University of Korea
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PARK Sait
Departments of Bioscience and Biotechnology, Konkuk University
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YEO Soo
Fermentation and Food Processing Division, National Academy of Agricultural Science
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CHOI Ji
Fermentation and Food Processing Division, National Academy of Agricultural Science
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