A.oryzae Directed Breeding for Extracting“ Xian” Taste Ingredient from Shiitake Mushroom

Abstract

Abstract: The strain of A.oryzae was directively breeded and new strains with high activity of proteinase, cellulase and pectinasewere obtained. These new strains were used for hydrolyzing Shiitake mushroom to extract “Xian” taste components. Thescreen models for selecting these types of strains were established. The effects of different screen models on the distribution ofenzyme secreted by these new strains and the effects of different enzymes distribution on solid state fermentation of Shiitakewere discussed. It was found that cellulase was a main enzyme in the hydrolyzing process and CMC was a sole carbon sourceof screen medium. This was a proper method for selecting strain with high activity in hydrolyzing Shiitake.

Key words: Aspergillus oryzae, the distribution of the enzyme systems, Shiitake mushroom

XIONG Wei, XU Xue-Shu. A.oryzae Directed Breeding for Extracting“ Xian” Taste Ingredient from Shiitake Mushroom[J]. FOOD SCIENCE, 2005, 26(7): 106-109.

[1]	ZHANG Haiwei, LU Jiahui, ZHANG Yulu, LIANG Jin, ZHANG Liang. Effects of Drying Methods on the Quality Characteristics and Microstructure of Shiitake Mushrooms (Lentinus edodes) [J]. FOOD SCIENCE, 2020, 41(11): 150-156.
[2]	ZHANG Zhiyong, LI Yuanqiang, LIU Chenghai, YAN Zihao, ZHU Yong, ZHANG Youpeng, ZHAO Yueming, ZHENG Xianzhe. Optimization of Microwave Drying of Shiitake Mushrooms Considering Thermal Runaway [J]. FOOD SCIENCE, 2020, 41(10): 230-237.
[3]	ZHAO Yuanyuan, YI Jianyong, BI Jinfeng, WU Xinye, PENG Jian, HOU Chunhui. Sensory, Texture and Nutritional Quality of Dried Shiitake Mushrooms (Lentinus edodes) as Affected by Different Drying Methods [J]. FOOD SCIENCE, 2019, 40(3): 101-108.
[4]	QIAN Xiaochen, LIN Kaili, HUANG Qi, WEN Xiaoli, JIANG Tianjia, ZHENG Xiaolin. Effect of Cinnamaldehyde Fumigation on Antioxidant Capacity and Polyamines in Shiitake Mushroom [J]. FOOD SCIENCE, 2019, 40(17): 263-269.
[5]	DING Shudong, LI Yanjie, GUO Yuxi. Effect of Exogenous Spermidine Treatment on Lignification and Related Enzyme Activities in Shiitake Mushrooms (Lentinula edodes) [J]. FOOD SCIENCE, 2019, 40(1): 226-232.
[6]	MAO Bingyong, LIU Yanfeng, ZHAO Guozhong, CUI Shumao, ZHAO Jianxin. Purification and Characterization of a Salt-Tolerant Protease from Aspergillus oryzae 3.042 [J]. FOOD SCIENCE, 2018, 39(24): 78-84.
[7]	YUAN Jianglan, CHEN Xiaomin, ZHONG Wenxiu, KANG Xu. Effect of Zygosaccharomyces rouxii on Improving the Flavor and Antioxidant Activity of Raw Soy Sauce Made with Rice Dreg Protein [J]. FOOD SCIENCE, 2018, 39(17): 19-24.
[8]	LI Yanjie, GAO Yanhong, WANG Peng, WANG Chenjie, LI Fanyue. Optimization of Hot Air Drying of Shiitake Mushrooms and Its Effect on Main Nutrient Compounds and Antioxidant Activity [J]. FOOD SCIENCE, 2017, 38(6): 209-214.
[9]	GUO Lingling, ZHOU Linyan, BI Jinfeng, DENG Fangming, YI Jianyong, CHEN Qinqin. Optimization of Medium- and Short-Wave Infrared Radiation Drying Process for Shiitake Mushroom [J]. FOOD SCIENCE, 2016, 37(6): 44-51.
[10]	ZHAO Jing, DING Qi, SUN Ying, ZHANG Yuyu, SUN Baoguo, CHEN Haitao. Comparison of Taste Compounds and Taste Characteristics of Shiitake Mushroom Soup and Enzymatic Hydrolysate [J]. FOOD SCIENCE, 2016, 37(24): 99-104.
[11]	HU Kaidi, DENG Weiqin, CHEN Shuping, CHAI Xiandu, LIU Aiping, ZHUO Wenjie, LIU Shuliang. Degradation Characteristics of Diethylstilbestrol by Aspergillus oryzae M-4 [J]. FOOD SCIENCE, 2016, 37(17): 169-172.
[12]	WU Yu, WANG Kaiping, TANG Zhengjiang, TANG Fei, LIU Guoqing. Degradation Efficiency of Deoxynivalenol by Aspergillus oryzae As-W.6 [J]. FOOD SCIENCE, 2016, 37(17): 185-189.
[13]	TANG Cunduo, SHI Hongling, YU Xiaohua, ZHANG Mei, TANG Qinghai, YUE Chao, YAO Lunguang, XIA Min, KAN Yunchao. Gene Mining, Expression and Characterization of Novel GH5 Family β-Mannanases [J]. FOOD SCIENCE, 2016, 37(11): 90-96.
[14]	LI Hongwei1, WANG Kaiping1, WU Yu1, TANG Zhengjiang1, TANG Fei1, LIU Guoqing1,2,*. Determination of Organic Selenium Compounds in Selenium-Enriched Aspergillus oryzae by Pre-Column Derivatization-RP-HPLC Method [J]. FOOD SCIENCE, 2015, 36(22): 137-141.
[15]	WU Ning，JIN Cheng，HUANG Ju，SONG Jun，ZHANG Lei，JIANG Tian-jia，LI Jian-rong. Effect of Grape Seed Extract on Preservation of Shiitake Mushroom (Lentinus edoes) [J]. FOOD SCIENCE, 2013, 34(8): 299-302.

A.oryzae Directed Breeding for Extracting“ Xian” Taste Ingredient from Shiitake Mushroom

RichHTML

PDF (PC)

Knowledge

Abstract

Cite this article

share this article

References

Related Articles 15

Recommended Articles

Metrics

Comments