抽象的

Bioscientific topics concerning Aspergillus oryzae, the national microorganism of Japan.

Eiji Ichishima

Traditional Japanese cuisine ("Washyoku" in Japanese) was added to the UNESCO's Intangible Culture Heritage list in 2013. Over the past 1,000 years, the use of fungal hydrolytic enzymes prevailed in the Japanese fermentation industries. Almost all characteristic flavors and tastes of these traditional fermented foods are developed using the malted rice with Aspergillus oryzae (" koji" in Japanese). In 2006, the Brewing Society of Japan certified A. oryzae , A. sojae and A. luchuensis as the national microorganisms of Japan. In this review, a novel enzymatic production of glutamate from glutamine and new Skn-1a/Pou2f3 umami taste receptors are discussed. Biological characteristics for Aspergillus , such as the AoSO protein accumulation at the septal pore, and the large non-conserved region of the tethering protein Leashin, are presented and described here, together with the analyses of  Α-amylase, ManR functions, S21 family glycine-D-alanine aminopeptidase (GdaA), and ionic interactions between the fungal hydrophobin RolA and cutinase CutL1. Furthermore, I discuss the development of antihypertensive peptide (GY, SY)-enriched soy-sauce-like seasoning and the bifidogenic effect of supplemental acid protease from A. oryzae .