A new method for determining the mycelial weight of the koji-mold Aspergillus oryzae by measuring its glycosylceramide content
Author:
Affiliation:
1. Department of Environmental Science, Faculty of Agriculture, Saga University
2. Department of Biochemistry and Applied Biosciences, United Graduate School of Agricultural Sciences, Kagoshima University
Publisher
Microbiology Research Foundation
Subject
Applied Microbiology and Biotechnology,Microbiology
Link
https://www.jstage.jst.go.jp/article/jgam/65/1/65_2018.04.003/_pdf
Reference15 articles.
1. Arima, K. and Uozumi, T. (1967) A new method for estimation of the mycelial weight in koji. Agric. Biol. Chem., 31, 119–123.
2. Fujii, F., Ozeki, K., Kanda, A., Hamachi, M., and Nunokawa, Y. (1992) A simple method for the determination of grown mycelial content in rice koji using commercial cell wall lytic enzyme, yatalase. J. Brew. Soc. Japan, 87, 757–759.
3. Gomi, K., Okazaki, N., Tanaka, T., Kumagai, C., Inoue, H. et al. (1987) Estimation of mycelial weight in rice-koji with use of fungal cell wall lytic enzyme studies on application of fungal cell wall lytic enzyme produced by Oerskcvia sp. CK. (part II). J. Brew. Soc. Japan, 82, 130–133.
4. Hamajima, H., Fujikawa, A., Yamashiro, M., Ogami, T., Kitamura, S. et al. (2016) Chemical analysis of the sugar moiety of monohexosylceramide contained in koji, Japanese traditional rice fermented with Aspergillus. Fermentation, 2, 2.
5. Hannun, Y. A. and Obeid, L. M. (2017) Sphingolipids and their metabolism in physiology and disease. Nat. Rev. Mol. Cell Biol., doi:10.1038/nrm.2017.107.
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