Minggu, 14 Juni 2015

Application of Aspergillus oryzae






Agrotekno Lab
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Jual Culture Aspergillus oryzae

Aspergillus oryzae is a fungus widely used in traditional Japanese fermentation industries, including soy sauce, bean curd seasoning and vinegar production. Filamentous fungi generally have the ability to produce various and vast amounts of enzymes in a secretory manner. Among filamentous fungi, Aoryzae is known to have prominent potential for the secretory production of various enzymes. In addition, developments in genetic engineering technology have led to the application of Aoryzae in the production of industrial enzymes in modern biotechnology. Aspergillus oryzae was used for the first example of commercial production of heterogonous enzyme, the lipase for laundry detergent in 1988.

One of the distinctive features of the use of Aoryzae in traditional Japanese fermentation is the use of solid-state cultivation (SSC) (rice grain, soybean and wheat bran). This style of fermentation is thought to have originated 3000–2000 years ago in China. The technology was imported into Japan during the Yayoi period (B.C. 10th–A.D. 3rd). Inocula from filamentous fungi for fermentation have been commercially available as koji since the 13–15th century (Heian and Muromachi period). This indicates that koji was cultivated without the knowledge that it is composed of a microorganism. Thus, the word, koji, indicates both the material fermented by Aoryzae in the form of SSC and the Aoryzae microorganism itself (koji mold). A key technology enabling the industrial production and distribution of Aoryzae was the production of conidiospores whilst keeping them alive and uncontaminated. Traditionally, this technology involved the use of hardwood leaves burned to white ashes in poor aeration. The conidiospores packed in paper bags were layered with the ashes between them in a box and stored. The technology was indispensable to the avoidance of contamination by other microorganisms in a period when desiccant or air conditioning was unavailable.This technology led to the discovery that leaf ashes added to steamed rice also allowed reliable production of conidiospores. Conidiospores prepared industrially for sake brewing are called Moyashi. Signboards with three Japanese characters, ‘moyashi’ (or fermentation starter), indicate the supplier of Aoryzae conidiospores for sake brewers. It is currently known that alkaline pH, produced by the addition of the ash, prevents contamination by other microorganisms and that minerals contained with the ash enhance the formation of conidiospores. This technology has been applied to the production of Trichoderma spores as a biological pesticide by Akita Konno Co., Ltd, a biotech company whose origins stem from the traditional fermentation industry.
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