Identification of Extracellular Protein Profile of Aspergillus oryzae AS 3.951 Grown on Wheat Bran Koji

doi:10.7506/spkx1002-6300-201007040

FOOD SCIENCE ›› 2010, Vol. 31 ›› Issue (7): 182-185.doi: 10.7506/spkx1002-6300-201007040

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Identification of Extracellular Protein Profile of Aspergillus oryzae AS 3.951 Grown on Wheat Bran Koji

PAN Li，MIAO Xiao-kang，LIANG Yan-chang

School of Bioscience and Bioengineering, South China University of Technology, Guangzhou 510006, China

Received:2009-08-05 Online:2010-04-01 Published:2010-12-29
Contact: PAN Li E-mail:btlipan@scut.edu.cn

Abstract

Abstract:

Aspergillus oryzae AS 3.951 is the most widely used strain in soy sauce manufacture in China, but the extracellular protein profile during the culture of wheat bran koji have not been identified. Totally 11 protein bands in SDS-PAGE were identified by matrix-assisted laser desorption/ionization time-of-flight mass spectrometry (MALDI-TOF/TOF MS) and searching in Swissport protein database and Dogan genome database. According to the comparison with databases, 8 proteins including amylase, glucoamylase and proteases were identified. The extracellular protein profile of Aspergillus oryzae AS 3.951 during soy sauce manufacture were completed through the combination of our data and previous reports.

Key words: Aspergillus oryzae AS 3.951, wheat bran koji, extracellular protein profile, MALDI-TOF/TOF MS

CLC Number:

TS264.2

PAN Li，MIAO Xiao-kang，LIANG Yan-chang. Identification of Extracellular Protein Profile of Aspergillus oryzae AS 3.951 Grown on Wheat Bran Koji[J]. FOOD SCIENCE, 2010, 31(7): 182-185.

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Identification of Extracellular Protein Profile of Aspergillus oryzae AS 3.951 Grown on Wheat Bran Koji

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