Comparative study on metabolic changes of Aspergillus oryzae isolated from fermented foods according to culture conditions

Aspergillus oryzae is an important microbial starter for making diverse fermented foods due to its high hydrolytic enzyme activities. In this study, two strains of A. oryzae (AOB/AOK) with different activities of hydrolytic enzymes, such as α-amylase, protease and lipase, were cultured under various...

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Bibliographic Details
Published in:International journal of food microbiology 2019-10, Vol.307, p.108270-108270, Article 108270
Main Authors: Park, Min Kyung, Seo, Jeong-Ah, Kim, Young-Suk
Format: Article
Language:English
Subjects:
Alcohols
Amino acids
Amylases
Aspergillus oryzae
Carbohydrates
Comparative studies
Culture
Culture conditions
Discriminant analysis
Enzymatic activity
Fatty acids
Fermentation
Fermented food
Food
Lipase
Mass spectrometry
Mass spectroscopy
Metabolites
Metabolomics
Microorganisms
Organic acids
pH effects
Protease
Proteinase
Sugar
Temperature
Volatiles
α-Amylase
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Summary:Aspergillus oryzae is an important microbial starter for making diverse fermented foods due to its high hydrolytic enzyme activities. In this study, two strains of A. oryzae (AOB/AOK) with different activities of hydrolytic enzymes, such as α-amylase, protease and lipase, were cultured under various conditions of temperature, fermentation time, and initial pH. Comparative mass spectrometry (MS) based metabolomic analysis was performed to obtain primary metabolites and secondary volatile metabolite data sets. In the results of partial least square-discriminant analysis (PLS-DA), fatty acids and volatile metabolites derived from fatty acids and amino acids mainly contributed to AOK with higher protease and lipase activities, whereas carbohydrate-derived volatiles, sugars and sugar alcohols were related to main metabolites of AOB with higher α-amylase activity. The temperature and initial pH were critical factors for the generation of primary metabolites and secondary volatile metabolites, such as organic acids, fatty acids-derived volatiles, and some amino acids, in both A. oryzae strains. This study demonstrated that the specific culture conditions were closely linked to the formation of primary metabolites and secondary volatile metabolites of A. oryzae. [Display omitted] •Two A. oryzae strains were cultured under various conditions of fermentation times, temperatures, and initial pH.•Primary metabolites and secondary volatile metabolites of A. oryzae were analyzed using GC-TOF/MS and GC–MS, respectively.•The PLS-DA score plots indicated that the metabolic changes were closely linked to hydrolytic enzymatic activities.•Higher temperature and lower pH can significantly affect the formation of metabolites in both A. oryzae strains.
ISSN:0168-1605
1879-3460
DOI:10.1016/j.ijfoodmicro.2019.108270