GC-MS Based Metabolite Profiling of Rice Koji Fermentation by Various Fungi
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 distinguish...
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| Veröffentlicht in: | Bioscience, biotechnology, and biochemistry biotechnology, and biochemistry, 2010, Vol.74 (11), p.2267-2272 |
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| container_title | Bioscience, biotechnology, and biochemistry |
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| creator | KIM, Ah Jin CHOI, Jung Nam KIM, Jiyoung PARK, Sait Byul YEO, Soo Hwan CHOI, Ji Ho LEE, Choong Hwan |
| description | 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. |
| doi_str_mv | 10.1271/bbb.100488 |
| format | Article |
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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.</description><identifier>ISSN: 0916-8451</identifier><identifier>ISSN: 1347-6947</identifier><identifier>EISSN: 1347-6947</identifier><identifier>DOI: 10.1271/bbb.100488</identifier><identifier>PMID: 21071848</identifier><language>eng</language><publisher>Tokyo: Japan Society for Bioscience, Biotechnology, and Agrochemistry</publisher><subject>Aspergillus ; Aspergillus kawachii ; Aspergillus oryzae ; Biological and medical sciences ; Biotechnology ; Fermentation ; Fundamental and applied biological sciences. Psychology ; Fungi ; Gas Chromatography-Mass Spectrometry - methods ; GC-MS ; Glucose - metabolism ; Glycolysis ; metabolite profiling ; Methods. Procedures. Technologies ; Microbial engineering. Fermentation and microbial culture technology ; Oryza - metabolism ; Oryza - microbiology ; Oryza sativa ; Principal Component Analysis ; Rhizopus ; rice koji</subject><ispartof>Bioscience, biotechnology, and biochemistry, 2010, Vol.74 (11), p.2267-2272</ispartof><rights>2010 by Japan Society for Bioscience, Biotechnology, and Agrochemistry 2010</rights><rights>2015 INIST-CNRS</rights><rights>Copyright Japan Science and Technology Agency 2010</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c523t-7716e25078b8ddaa701794e08bf25ba05f19bfeac32b6f4ec7f3dafb32b2ee3c3</citedby><cites>FETCH-LOGICAL-c523t-7716e25078b8ddaa701794e08bf25ba05f19bfeac32b6f4ec7f3dafb32b2ee3c3</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><link.rule.ids>314,776,780,4010,27900,27901,27902</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=23872729$$DView record in Pascal Francis$$Hfree_for_read</backlink><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/21071848$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>KIM, Ah Jin</creatorcontrib><creatorcontrib>CHOI, Jung Nam</creatorcontrib><creatorcontrib>KIM, Jiyoung</creatorcontrib><creatorcontrib>PARK, Sait Byul</creatorcontrib><creatorcontrib>YEO, Soo Hwan</creatorcontrib><creatorcontrib>CHOI, Ji Ho</creatorcontrib><creatorcontrib>LEE, Choong Hwan</creatorcontrib><title>GC-MS Based Metabolite Profiling of Rice Koji Fermentation by Various Fungi</title><title>Bioscience, biotechnology, and biochemistry</title><addtitle>Biosci Biotechnol Biochem</addtitle><description>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.</description><subject>Aspergillus</subject><subject>Aspergillus kawachii</subject><subject>Aspergillus oryzae</subject><subject>Biological and medical sciences</subject><subject>Biotechnology</subject><subject>Fermentation</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>Fungi</subject><subject>Gas Chromatography-Mass Spectrometry - methods</subject><subject>GC-MS</subject><subject>Glucose - metabolism</subject><subject>Glycolysis</subject><subject>metabolite profiling</subject><subject>Methods. Procedures. Technologies</subject><subject>Microbial engineering. Fermentation and microbial culture technology</subject><subject>Oryza - metabolism</subject><subject>Oryza - microbiology</subject><subject>Oryza sativa</subject><subject>Principal Component Analysis</subject><subject>Rhizopus</subject><subject>rice koji</subject><issn>0916-8451</issn><issn>1347-6947</issn><issn>1347-6947</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2010</creationdate><recordtype>article</recordtype><sourceid>EIF</sourceid><recordid>eNqF0d9rFDEQB_AgFntWX_wDJCAiCFsz2WSTfdTDa6Utir9eQ7I7KTl2N22yi9x_b-SuFaTgU0j4ZJiZLyEvgJ0CV_DOOXcKjAmtH5EV1EJVTSvUY7JiLTSVFhKOydOct4yVBwlPyDEHpkALvSIXZ-vq6hv9YDP29Apn6-IQZqRfUvRhCNM1jZ5-DR3Si7gNdINpxGm2c4gTdTv606YQl0w3y3QdnpEjb4eMzw_nCfmx-fh9fV5dfj77tH5_WXWS13OlFDTIJVPa6b63VjFQrUCmnefSWSY9tM6j7WruGi-wU77urXflyhHrrj4hb_Z1b1K8XTDPZgy5w2GwE5ZmjJYgGq24_L8EKSU0vCny1T9yG5c0lTEMCNFqwWXLinq7V12KOSf05iaF0aadAWb-ZGFKFmafRcEvDyUXN2J_T--WX8DrA7C5s4NPdupC_uvqMoPibXFy78LkYxrtr5iG3sx2N8R096l-oIHf8T2heA</recordid><startdate>2010</startdate><enddate>2010</enddate><creator>KIM, Ah Jin</creator><creator>CHOI, Jung Nam</creator><creator>KIM, Jiyoung</creator><creator>PARK, Sait Byul</creator><creator>YEO, Soo Hwan</creator><creator>CHOI, Ji Ho</creator><creator>LEE, Choong Hwan</creator><general>Japan Society for Bioscience, Biotechnology, and Agrochemistry</general><general>Japan Society for Bioscience Biotechnology and Agrochemistry</general><general>Oxford University Press</general><scope>IQODW</scope><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7X8</scope><scope>7QO</scope><scope>7T7</scope><scope>8FD</scope><scope>C1K</scope><scope>FR3</scope><scope>M7N</scope><scope>P64</scope></search><sort><creationdate>2010</creationdate><title>GC-MS Based Metabolite Profiling of Rice Koji Fermentation by Various Fungi</title><author>KIM, Ah Jin ; CHOI, Jung Nam ; KIM, Jiyoung ; PARK, Sait Byul ; YEO, Soo Hwan ; CHOI, Ji Ho ; LEE, Choong Hwan</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c523t-7716e25078b8ddaa701794e08bf25ba05f19bfeac32b6f4ec7f3dafb32b2ee3c3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2010</creationdate><topic>Aspergillus</topic><topic>Aspergillus kawachii</topic><topic>Aspergillus oryzae</topic><topic>Biological and medical sciences</topic><topic>Biotechnology</topic><topic>Fermentation</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>Fungi</topic><topic>Gas Chromatography-Mass Spectrometry - methods</topic><topic>GC-MS</topic><topic>Glucose - metabolism</topic><topic>Glycolysis</topic><topic>metabolite profiling</topic><topic>Methods. Procedures. Technologies</topic><topic>Microbial engineering. Fermentation and microbial culture technology</topic><topic>Oryza - metabolism</topic><topic>Oryza - microbiology</topic><topic>Oryza sativa</topic><topic>Principal Component Analysis</topic><topic>Rhizopus</topic><topic>rice koji</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>KIM, Ah Jin</creatorcontrib><creatorcontrib>CHOI, Jung Nam</creatorcontrib><creatorcontrib>KIM, Jiyoung</creatorcontrib><creatorcontrib>PARK, Sait Byul</creatorcontrib><creatorcontrib>YEO, Soo Hwan</creatorcontrib><creatorcontrib>CHOI, Ji Ho</creatorcontrib><creatorcontrib>LEE, Choong Hwan</creatorcontrib><collection>Pascal-Francis</collection><collection>Medline</collection><collection>MEDLINE</collection><collection>MEDLINE (Ovid)</collection><collection>MEDLINE</collection><collection>MEDLINE</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>MEDLINE - Academic</collection><collection>Biotechnology Research Abstracts</collection><collection>Industrial and Applied Microbiology Abstracts (Microbiology A)</collection><collection>Technology Research Database</collection><collection>Environmental Sciences and Pollution Management</collection><collection>Engineering Research Database</collection><collection>Algology Mycology and Protozoology Abstracts (Microbiology C)</collection><collection>Biotechnology and BioEngineering Abstracts</collection><jtitle>Bioscience, biotechnology, and biochemistry</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>KIM, Ah Jin</au><au>CHOI, Jung Nam</au><au>KIM, Jiyoung</au><au>PARK, Sait Byul</au><au>YEO, Soo Hwan</au><au>CHOI, Ji Ho</au><au>LEE, Choong Hwan</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>GC-MS Based Metabolite Profiling of Rice Koji Fermentation by Various Fungi</atitle><jtitle>Bioscience, biotechnology, and biochemistry</jtitle><addtitle>Biosci Biotechnol Biochem</addtitle><date>2010</date><risdate>2010</risdate><volume>74</volume><issue>11</issue><spage>2267</spage><epage>2272</epage><pages>2267-2272</pages><issn>0916-8451</issn><issn>1347-6947</issn><eissn>1347-6947</eissn><abstract>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.</abstract><cop>Tokyo</cop><pub>Japan Society for Bioscience, Biotechnology, and Agrochemistry</pub><pmid>21071848</pmid><doi>10.1271/bbb.100488</doi><tpages>6</tpages></addata></record> |
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| source | J-STAGE Free; Oxford University Press Journals All Titles (1996-Current); MEDLINE; Freely Accessible Japanese Titles; Elektronische Zeitschriftenbibliothek - Frei zugängliche E-Journals; Free Full-Text Journals in Chemistry |
| subjects | Aspergillus Aspergillus kawachii Aspergillus oryzae Biological and medical sciences Biotechnology Fermentation Fundamental and applied biological sciences. Psychology Fungi Gas Chromatography-Mass Spectrometry - methods GC-MS Glucose - metabolism Glycolysis metabolite profiling Methods. Procedures. Technologies Microbial engineering. Fermentation and microbial culture technology Oryza - metabolism Oryza - microbiology Oryza sativa Principal Component Analysis Rhizopus rice koji |
| title | GC-MS Based Metabolite Profiling of Rice Koji Fermentation by Various Fungi |
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