Aspergillus oryzae (A. oryzae) is a filamentous fungus that has been important for over 2,000 years for the production of soy sauce, miso, shoyu, fermented black beans, bean curd seasoning, and vinegar, although modern production of soy sauce uses a closely related microorganism, Aspergillus sojae (A. sojae). A. oryzae also is used to release sugars from rice, sweet potatoes, and barley for the production of sake and shōchū.
The usefulness of Aspergillus is not limited to the production of traditional East Asian foods. A. oryzae has been recognized as Generally Recognized as Safe (GRAS) in the United States, and its safety has been confirmed by the WHO. This ancient fungus has taken on numerous applications in veterinary and human medicine:
- A. oryzae has been found to modify gut flora in both humans and animals, protecting against Salmonella from food or feed contamination.
- A. oryzae in food or feed stimulates the production of 3-hydroxy-3 methylglutaryl-coenzyme A, which inhibits the production of cholesterol.
- A. oryzae added to animal feed enhances both amylolytic and proteolytic digestion of foods, increasing weight gain from plant-based foods.
The famous ability of A. oryzae to produce large amounts of protein give it the ability to add flavor to soy products, but also point to its usefulness in bioengineering. This common filmanentaceous fungus has been used in the production of lysozyme and human lysozyme and recombinant antibodies such as adalimumab. As importantly, A. oryzae has become an important tool for industrial enzyme production.
In recent years, industrial enzyme producers have sought simple, safe, and environmentally friendly methods of producing their products. Microbial production of enzymes has the advantage of being relatively inexpensive and eco-friendly, as well as highly productive. Enzymes of fungal origin have the added advantage of being tolerant of low water activity, as low as 50 to 60 percent of the vapor pressure of water in their medium, and insensitive to high osmolality. Manufacturers can use A. oryzae to produce enzymes in multiple media, including both solid-state fermentation (SSF) or submerged fermentation (SmF).
Since A. oryzae has GRAS status, a variety of substrates inoculated with koji can be used to produce amylases, proteases, glutaminase, and metallopeptidase for a variety of food and pharmaceutical applications without complicated purification procedures. This humble fungus is used to produce:
- α-amylase and glucoamylase from coconut oil cake, soybean, or a mixture of soybean and sugar cane bagasse
- β-galactosidase from wheat bran and/or rice husk
- Alkaline protease from soybean and wheat bran
- Neutral protease from soybean
- Asparaginase from asparagine
- Cellulase from corn cobs
- Lipase from sorghum
- Pectinase from soybean residue or cellulose
- Prolyl endopeptidase from wheat gliadin
The amylases (α-amylases, β-amylases, and glucoamylases) are among the very most useful families of enzymes in biotechnology. They have an exceptionally wide range of industrial applications.
Alpha-amylases (1,4-α-D-glucan glucanohydrolase) catalyze the hydrolysis of internal α-1,4 glycosidic links in amylopectin, amylose, and starch, converting these substrates into glucose and maltose.
Alpha-amylases are critically important in the manufacture of detergents and foods. Glucoamylases play a key role in the production of high-fructose corn syrup, glucose syrups, and alcohol. A. oryzae can secrete glucoamylases when grown on wheat bran.
Th triacylglycerol acyl hydrases (lipases) emulsify substrate and hydrolyze glycerides to form free fatty acids and glycerols. Industry uses them in the production to enhance the aroma and flavor of milk, butter, cheese, and yogurt, and they also have numerous applications in the cosmetics industry.
The amylases (α-amylases, β-amylases, and glucoamylases) are among the very most useful families of enzymes in biotechnology. They have an exceptionally wide range of industrial applications.
Alpha-amylases (1,4-α-D-glucan glucanohydrolase) catalyze the hydrolysis of internal α-1,4 glycoside links in amylopectin, amylose, and starch, converting these substrates into glucose and maltose.
Alpha-amylases are critically important in the manufacture of detergents and foods. Glucoamylases play a key role in the production of high-fructose corn syrup, glucose syrups, and alcohol. A. oryzae can secrete glucoamylases when grown on wheat bran.
Th triacylglycerol acyl hydrases (lipases) emulsify substrate and hydrolyze glycerides to form free fatty acids and glycerols. Industry uses them in the production to enhance the aroma and flavor of milk, butter, cheese, and yogurt, and they also have numerous applications in the cosmetics industry.
The proteases are multifunctional enzymes with a tremendous range of applications in the biotech, food, medical, and pharmaceutical industries. They account for nearly three-fifths of the entire enzyme market. Fungal proteases exhibit wide biochemical diversity and relative susceptibility to genetic manipulation. Being extracellular, they are easily recovered from the fermentation medium. Notably, prolyl peptidase, produced by A. oryzae digestion of wheat gliadin, has a role in the digestion of proline-rich proteins, such as those found in barley, rye, and wheat, addressing intolerance to gluten in persons who have celiac disease.
American Biosystems provides enzymes for the full range of industrial applications. We implement the latest Good Manufacturing Practices to make sure our enzymes help your products stay ISO-compliant. Contact us today! We are available at 540.344.6469. Or send us an email through our online contact form.
