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| | EPA: Aspergillus oryzae Final Risk Assessment - Biotechnology Program Under Toxic Substances Control Act (TSCA) |
 | | Aspergillus oryzae has apparently been an essential part of oriental food production for centuries and is now used in the production of many different oriental foods such as soy sauce, sake and miso. | | | oryzae (ATCC 12892) was studied for its ability to produce b-nitropropionic acid on various high protein and carbohydrate-rich foods, it flourished and produced this toxin in cooked sweet potato, potato and ripe banana (Penel and Kosikowski, 1990). | | | Aspergillus oryzae is an asexual, ascomycetous fungus used for hundreds of years in the production of soy sauce, miso and sake without recorded incidents. |
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http://www.epa.gov/biotech_rule/fra/fra007.htm
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| | LYVEN ENZYMES... |
| | -amylase from Aspergillus oryzae with secondary proteolytic activity for relaxing the gluten of flours. | | | -amylase from Aspergillus niger for hydrolysing of starch present in heat treated fruit juice (apple and pear). | | | -amylase from Aspergillus oryzae for regulating diastatic levels in bread and rolls. |
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http://www.lyven.com/products.htm
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| | Aspergillus/Aspergillosis Website |
| | Raper, K.B. and Fennell, D.I. (1965).The genus Aspergillus. | | | Bilateral endogenous necrotising scleritis due to Aspergillus oryzae. | | | A laboratory guide to the common Aspergillus species and their telomorphs. |
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http://www.aspergillus.man.ac.uk/secure/speciesdatabase/oryzae.html
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| | FDA/CFSAN: Agency Response Letter: GRAS Notice No. GRN 000090 |
| | oryzae as the fungal source of protease, ETA also includes another article, published in 1957 (Ref. 5), that states that fungal protease was used in the chilling of beer, meat tenderizing, and baking and specifically identifies A. | | | oryzae for use in meat and poultry products. | | | oryzae as the fungal source of carbohydrase, ETA also includes an article, published in 1957 (Ref. 3), that states that fungal carbohydrase was used in starch conversion, baking, brewing, syrup production and production of other food products and specifically identifies A. |
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http://www.cfsan.fda.gov/~rdb/opa-g090.html
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| | Aspergillus abstracts |
| | Aspergillus oryzae conidiospores (called tane-koji in Japan) have been used for making koji as a supplier of hydrolytic enzymes and nutrients in the Japanese fermentation industry, such as sake, soy sauce and miso. | | | The mycelium of Aspergillus nidulans is composed of multinucleate cellular compartments delimited by crosswalls called septa. | | | The PCR product was labelled and used to probe a Southern blot of restricted A. |
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http://www.fgsc.net/asilomar/asperg2.html
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| | EDC_Carbohydrases |
| | and Rhizopus oryzae used in the manufacture of light beer where inactivation during pasteurization is desired. | | | A powder enzyme preparation derived from Aspergillus niger that is used as a fermentation aid for frozen dough products. | | | A powder lactase preparation derived from A. oryzae. |
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http://www.enzymedevelopment.com/html/carbo.html
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| | World Intellectual Property Organization |
| | A fungus according to the invention is suitably selected from Agaricus, Aspergillus, Trichoderma, Rhizopus, Mucor, Phanerochaete, Trametes, Penicillium, Cephalosporium, Neurospora, Tolypocladium and Thielavia. | | | The Aspergillus genus comprises Aspergillus sojae in the Flavi/Tamarii section (see Table 1). | | | foreign to the Aspergillus sojae into which it is introduced. |
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http://www.wipo.int/ipdl/IPDL-CIMAGES/view/pct/getbykey5?KEY=01/09352.010208&ELEMENT_SET=DECL
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| | Chiro-Zyme Digestive Enzymes |
| | Its purpose is to provide a whole food source of B vitamins and astringent herbs to nutritionally support the bowel. | | | This formula contains herbs that have traditionally been used as rejuvenators of the body. | | | Each capsule contains Hawthorn berries, Motherwort, Collinsonia root, Rosemary leaf, White Willow bark combined with Lipase, Protease, Amylase, and Cellulase in a pH Balancing System. |
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http://www.holistic-market.com/descr/nutritionals/chz.htm
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| | A Brief History of Fermentation, East and West |
| | An even smaller number are used to make fermented soyfoods: the molds are Aspergillus, Rhizopus, Mucor, Actinomucor, and Neurospora species; the yeasts are Saccharomyces species; and the bacteria are Bacillus and Pediococcus species plus any or all of the species used to make fermented milk products. | | | Molds and yeasts belong to the fungus kingdom, the study of which is called mycology. | | | The great majority of these microorganisms come from a relatively small number of genera; roughly eight genera of molds, five of yeasts, and six of bacteria. |
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http://www.thesoydailyclub.com/SFC/Fsoyfoods39.asp
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| | Stable high-copy number integration of Aspergillus oryzae alpha amylase cDNA in an industrial baker's yeast strain. |
| | The Aspergillus oryzae alpha-amylase cDNA was placed under the control of the Saccharomyces cerevisiae actin promoter (pACT1) and introduced into the ribosomal DNA locus of an industrial baker's yeast strain. | | | Stable high-copy number integration of Aspergillus oryzae alpha amylase cDNA in an industrial baker's yeast strain. | | | This work has been supported by NUTECPAN Company (a branch of PANRICO S.A.). |
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http://www.yeastgenome.org/community/meetings/yeast98/abshtml/515.html
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| | Faculty Publications |
| | Effect of feeding Aspergillus oryzae extract on milk production and rumen parameters. |
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http://www.vmtrc.ucdavis.edu/pub/m_public.html
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| | 629. Enzymes derived from Aspergillus oryzae (WHO Food Additives Series 22) |
| | oryzae varieties are used in certain parts of the world in the preparation of foods. | | | oryzae varieties are used in the preparation of foods, this enzyme was considered to be acceptable for use in food. | | | ENZYMES DERIVED FROM ASPERGILLUS ORYZAE EXPLANATION Enzymes from this source were considered at the fifteenth meeting of the Committee (Annex 1, reference 26), at which time a decision on the ADI was postponed because of concern that one of the known metabolites of A. |
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http://www.inchem.org/documents/jecfa/jecmono/v22je03.htm
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| | The Food Timeline: history notes--Asian-American cuisine |
| | The moulds Aspergillus oryzae and A, soyae are the principal agents in producing soy sauce, and the enzymes which they provide are similar to those which ferment fish sauce. | | | It was develolped during the Zhou dynasty (1134-246 BC), and probably evolved in conjunction with the fermented fish sauces, many of which involved both fish and rice. | | | These organisms are common and could accidentally have got to work on soya beans, with results which would have been recognized as a fishless fish sauce'. |
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http://www.foodtimeline.org/foodasian.html
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| | Food Technol. Biotechnol. 41 (2003) 243-246 |
| | oryzae (MTCC 1846), but the amino acid content of Shan2 was approximately equal to that of soyabean meal. | | | oryzae (MTCC 1846) was 57 and 43 %, respectively, while their nucleic acid content was 3 and 7.2 %, respectively. | | | Shan2 had higher content of amino acids when compared with FAO standard and A. |
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http://jagor.srce.hr/ftbrfd/41-243a.html
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| | References - Aspergillus - HORT640 - Metabolic Plant Physiology - Department of Horticulture and Landscape Architecture ... |
| | Downey RJ, Cook JA, Brumfield AM 1987 Monoclonal antibody probes for the niaD specified subunit in the NADPH-nitrate reductase from Aspergillus nidulans. | | | Hesse SJ, Ruijter GJ, Dijkema C, Visser J 2002 Intracellular pH homeostasis in the filamentous fungus Aspergillus niger. | | | Malardier L, Daboussi MJ, Julien J, Roussel F, Scazzocchio C, Brygoo Y 1989 Cloning of the nitrate reductase gene (niaD) of Aspergillus nidulans and its use for transformation of Fusarium oxysporum. |
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http://web.ics.purdue.edu/~drhodes/hort640c/referen/asper.htm
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| | NDSU Dickinson Research Extension Center |
| | Treatments were formulated and delivered in a protein supplement comprised of soybean oil meal and sunflower meal fed daily (.86 lb/hd). | | | Aspergillus oryzae (Amaferm, Biozyme, Inc.) is a fermentation extract produced from a selected strain of enzyme-producing aspergillus. | | | Treatments were formulated and delivered in a protein supplement comprised of soybean meal and sunflower meal fed daily (.86 lb/hd). |
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http://www.ag.ndsu.nodak.edu/dickinso/research/1995/beef95a.htm
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| | Horse Power Labels |
| | INGREDIENTS: Silicon dioxide; kaolin; dehydrated aged reed-sedge peat; water; dried yeast; bakers dried yeast; dried brewers | | | yeast; liquid Aspergillus niger fermentation product, liquid Aspergillus oryzae fermentation product, liquid Bacillus subtillis | | | Lipases that may hydrolyze triglycerides, and Proteases that may hydrolyze proteins. |
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http://www.horsepowerusa.net/wst_page7.html
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| | Tyler Lactase Concentrate |
| | One capsule of Lactase Concentrate-HP provides sufficient lactase activity to digest the lactose contained in approximately 8 ounces of whole milk. | | | Supplies lactase enzyme derived from Aspergillus oryzae that is active in both acid and alkaline conditions. | | | Research has shown that lactase from Aspergillus oryzae is more effective than yeast-derived lactase from Kluyveromyces lactis. |
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http://www.ritecare.com/nutritional/tyler/lactase_conc-hp.html
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| | Wild Fermentation: Fermentation and Food Internet Resources |
| | Tempeh Info : Good online tempeh-making instructions from a Belgian firm selling tempeh starter. | | | South River Miso Company : A good source for koji (rice inoculated with spores of the fungus Aspergillus oryzae). |
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http://www.wildfermentation.com/fermfoodlinks.htm
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| | Aspergillus Oryzae In Submerged Culture - Aspergillus Oryzae In Submerged Culture Information - Aspergillus Oryzae In ... |
| | enzyme preparations from Aspergillus oryzae, carbohydrase enzyme preparation from Rhizopus oryzae, invertase are: the submerged culture method, and the semisolid culture | | | J Pre-s2 antigen in submerged and solid-state culture conditions of Aspergillus oryzae | | | Solinc Co., Ltd, An International Injection Mold and Stamping Die company located in South Korea, with offices in the USA, Germany, Japan, and Vietnam. |
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http://www.moldowl.com/aspergillus-oryzae-in-submerged-culture/aspergillus-oryzae-in-submerged-culture.html
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| | aspergillus oryzae |
| | Protein Hydrolysate Protease M "Amano" ( Aspergillus oryzae) Powder 4.5 50°... | | | VAST permits, for a particular 3D structure currently stored, to provides a means of retrieving related structures which are also currently stored there. | | | Gustafson LLC is the nation' s leading manufacturer, marketer and researcher of seed treatment products, stored grain protectants and application equipment. |
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http://www.chemindustry.com/chemnames/A/aspergillus_oryzae.asp
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| | Natural Pet Food: All Our Pets selects natural dog food and cat food |
| | Aspergillus oryzae, Aspergillus niger, Bacillus subtilis fermentation extracts - contain all-natural enzymes (plant origin) that help digest plant and animal, protein, fats, oils, starches in the body. | | | Apples - Fresh apples are an excellent source of pectin, which is a natural fiber responsible for removing toxins, reduces risk of heart disease and is beneficial for diabetic animals. | | | Also act as a probiotic and help to reduce stress and prevent sickness. |
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http://www.allourpets.com/natural-pet-food/index.html
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| | AFFINITY IMMOBILISATION OF b-GALACTOSIDASE FROM Aspergillus oryzae ON LECTIN-BASED ADSORBENTS |
| | When the b -galactosidase from Aspergillus oryzae was adsorbed on Con A-Sepharose, an active b -galactosidase-Con A-Sepharose derivative was formed. | | | This affinity immobilisation procedure allowed quantitative and reproducible adsorption of the enzyme on the Con A-Sepharose.A purification of the enzyme from a commercial source was also achieved, during the immobilisation. | | | The comparatively low cost of Con A-Sepharose, and the fact that the carrier can be reused, makes it a more convenient, cheaper and more practical solid phase, than e.g. |
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http://plab.ku.dk/tcbh/Lectins13/Fraguas/conclusions.htm
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| | Novozymes Inc.'s Research and Publications |
| | Nucleotide and Deduced Amino Acid Sequence of the Aspergillus niger srpA Gene. | | | Yoder, W.T., and Lin, D.C. in press "Tolerance and Stability of Major Chromosomal Rearrangements in an Industrial Aspgergillus oryzae strain. | | | Shuster,J.R., Bindel-Connelly M. Promoter-tagged restriction enzyme-mediated insertion (PT-REMI) mutagenesis in Aspergillus niger. |
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http://www.novozymesbiotech.com/publications.htm
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| | AFFINITY IMMOBILISATION OF b-GALACTOSIDASE FROM Aspergillus oryzae ON LECTIN-BASED ADSORBENTS |
| | We were interested in the immobilisation of b -galactosidase from Aspergillus oryzae, due to its potential uses in lactose conversion and also, because of its reported high capacity for trans-galactosidation reactions, a property which can be utilised to synthesise rare and expensive carbohydrate derivatives. | | | It is reported that the a -amylase from Aspergillus oryzae is a glycoprotein (13) so, it could be expected that part of the activity would be found in the eluted material. | | | As this b -galactosidase is a glycoenzyme (4) we tried to exploit the affinity interaction between lectins and glycocompounds as a method for immobilisation. |
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http://plab.ku.dk/tcbh/Lectins13/Fraguas/resultsanddiscussion.htm
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| | Antioxidant activity of a medicine based on Aspergillus oryzae NK koji measured by a modified t-butyl peroxyl radical ... |
| | A koji-based medicine composed of powder of Aspergillus oryzae NK koji, dried yeast, and lactobacilli koji had high antioxidant activity measured by a modified t-butyl peroxyl radical scavenging assay. | | | By two weeks of oral administration of A. oryzae NK koji, the serum lipid peroxide levels elevated in STZ-induced diabetic rats could be decreased significantly. | | | Digestion of koji-making grain germ medium with several commercial enzymes also increased antioxidant activity. |
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http://www.viagenbio.com/~grape-seed-extract/antioxidant-research-abs.642.html
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| | (WO 01/27251) LYSOPHOSPHOLIPASE FROM ASPERGILLUS |
| | The novel lysophospholipases have only a limited homology to known amino acid sequences. | | | oryzae) having molecular masses of about 68 kDa and amino acid sequences of 600-604 amino acid residues. | | | (57) The inventors have isolated lysophospholipases from Aspergillus ( A. |
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http://wipo.int/ipdl/IPDL-CIMAGES/view/pct/getbykey5?KEY=01/27251.010419&...
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| | Complete List of References |
| | Lesquerella (Cruciferae) as a source of new oil seed. | | | Barker, T.W. and Worgan, J.T. The utilization of palm oil processing effluents as substrates for microbial protein production by the fungus Aspergillus oryzae. |
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http://www.hort.purdue.edu/newcrop/duke_energy/refa-f.html
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| | Mark R. Marten Publications |
| | M.P. Nandakumar and M.R. Marten, "Comparison of lysis methods and preparation protocols for one- and two-dimensional electrophoresis of Aspergillus oryzae intracellular proteins," Electrophoresis 23:2216-2222 (2002). | | | Bhargava, K.S. Wenger, and M.R. Marten, "Pulsed addition of limiting carbon during Aspergillus oryzae fermentation leads to improved productivity of a recombinant enzyme," Biotechnology and Bioengineering, 82 :111-7 (2003). | | | Z.J. Li, V. Shukla, K.W. Wenger, A.P. Fordyce, A.G. Pedersen, and M.R. Marten “Effects of increased impeller power in a production-scale Aspergillus oryzae fermentation,” Biotechnol. |
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http://www.research.umbc.edu/~marten/Research/publications.html
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| | (WO 01/09352) NOVEL MEANS OF TRANSFORMATION OF FUNGI AND THEIR USE FOR HETEROLOGOUS PROTEIN PRODUCTION |
| | The Aspergillus sojae further comprises a nucleic acid sequence encoding a phytase or a protein having phytase activity or any other heterologous protein or polypeptide and can be used for the biotechnological production of said phytase or said other heterologous proteins or polypeptides. | | | said Aspergillus sojae exhibiting uracil auxotrophy, said Aspergillus sojae being unable to utilize uridine, said Aspergillus sojae being pyrG negative, said Aspergillus sojae exhibiting resistance to fluoro-orotic acid, said uracil auxotrophy and said fluoro-orotic acid resistance being relievable upon complementation with an active introduced pyrG gene, is described. | | | An Aspergillus sojae exhibiting growth with medium comprising uracil and fluoro-orotic acid, said Aspergillus sojae further not exhibiting growth on medium comprising uridine and fluoro-orotic acid i.e. |
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http://wipo.int/ipdl/IPDL-CIMAGES/view/pct/getbykey5?KEY=01/09352.010208&...
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| | Directory of open access journals |
| | Growth and product formation by a selected variant of Aspergillus oryzae showing high alpha-amylase production was studied in continuous cultivations carried out at six different specific growth rates, using glucose as the growth-limiting nutrient. | | | Using a morphologically structured model originally proposed for the wild-type strain, it was possible to describe enzyme production, biomass formation and glucose consumption after modification of a few parameters to adjust the model to the characteristics of the selected variant. | | | Aspergillus oryzae; alpha-amylase; continuous cultivations; morphologically structured model |
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http://www.doaj.org/abstract?id=38863&toc=y
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