Utilization of Koji Enzymes and Food Production through Alcoholic SSF of Yeasts

酵母酒精固態醱酵麴汁酵素利用及食品製造

T. Tochikura ； T. Yano

《Transactions of the Mycological Society of Republic of China》 6卷3&4期 (1991/12) Pp. 48-49

https://doi.org/10.7099/TMSRC.199112.0048

摘要

1)利用Penicillum麴汁生產r-glutamyltranspeptidase及此酵素的利用
由Penicillum roqueforti IFO 4622醱酵之小麥麩麴汁抽出液中純化出r-glutamyltranspeptidase(CGT)其分子量為100400，其轉作用活性為水解作用的12倍，在2-16%的NaCl中皆有活性，而在4% NaCl中，其活性為不添加NaCl溶液之140%；最適作用pH值為8-9；單價或二價陽離子皆可活化此酵素，但耐熱性差；各類胺基化合物都可作為CGT反應之r-glutamyl的接受者。250mM L-glutamine，250mM taurine及100mM TrisHCl緩衝液(pH8.5)之基質中加入0.6u/ml之CGT，2天後，可獲得105mM 之r-glutamyltaurine，產量為43%。300ml此醱酵液經精製可得2.6g乾燥之r-glutamyltaurine，r-glutamyltaurine可強化維生素A及胸腺組織之巨噬細胞的作用。此方法中，所用基質L-glutamine 價格便宜而操作過程也簡單。
2)利用Aspergillus之麴汁培養液生產Bifidobacteria之細胞
3)無監之真菌及酵母固態醱酵之勝食品製造
由Aspergillus麴汁和Saccharomyces cerevisiae之半固態醱酵中，可生產勝汰食品。將煮過黃豆加於無監之Aspergillus麴汁及澱粉糖中，再接種S. cerevisiae，醱酵數星期後，可產生5-10%酒精及可保存之勝肽，酒精蒸餾後留下糊狀醱酵產物，可作為食品或食品製造之添加物。

並列摘要

1) Production of r-glutamyltranspeptidase using Penicillium koji and its application. Distribution and properties of r-glutamyltranspeptidase (GGT)were investigated in filamentous fungi used for food production. GGT of Penicihium possessed much more transpeptidation activity than hydrolysis activity and exhibited tolerance against NaC1. (The highest procedure of GGT was P. roqueforti IFO 4622 for blue cheese production.) After partial purification, the transpeptidation activity of the enzyme was 12 times as high as hydrolysis and it was activated with a range of 2 to 16% of NaC1. The optimal pH of the enzyme was 8 to 9, and its heat stability was poor.
GGT was purified from P. roqueforti (IFO 4622) to a homogeneous protein. The GGT showed much higher transpeptidation activity than hydrolytic activity. The molecular weight was 100,400 and the optimum pH was 8 to 9 both for hydrolysis and for transpeptidation. The enzyme had a poor stability to heat. Various amino compounds could serve as a r-glutamyl acceptor for the enzyme. With 4% NaCl, the enzyme activity was enhaneed to 140% the level without NaCl.
Formation of r-glutamyltaurine (r-GluTau) frim L-glutamine and taurine with GGT of P. roqueforti (IFO 4622) was carried out. As the GGT preparation, a wheat bran koji extract prepared with P. riqueforti (IFO 4622) was used. 105mM of rGluTau was formed at a yield of 43% in a reaction mixture containing 250mM L-glutamine, 100mM Tris-HC1 buffer (pH 8.5) and 0.6 unit/ml of the GGT.
2) Cell production of Bifidobacteria using Aspergillus koji cultures.
3) Production of peptide foods through fungal and yeast SSF without salt.
We have developed a process for the production of peptide foods by a combination of Aspergillus koji and Saccharomyces cerevisiae in semi-solid state fermentation. The addition of cooked soybeans to mixture of Aspergillus rice koji and starch of sugars without salt, followed by fermentation of S. cerevisiae for several weeks, resulted in 5-10% yields of alcohol and production of preservable peptides. The fermented product was a paste from which alcohol is removed by distillation. The final product can be shipped not only as manufactured foods, but also as intermediate materials for food processing. This method can be applied to fish and livestock products.