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J-GLOBAL ID：201402210828073555   Reference number：14A0419185

Characterization of Acid Phosphatase (AphC) from the Miso Koji Mold, Aspergillus oryzae KBN630: AphC is Mainly Responsible for Both Acid Phosphatase Activity and 5’-IMP Dephosphorylation Activity in Soybean-Koji Culture

味噌麹カビ,Aspergillus oryzae KBN630由来の酸性ホスファターゼ(AphC)の特性評価:AphCは,大豆麹培養物における酸性ホスファターゼ活性および5’-IMP脱リン酸活性両方の主な原因である

Author (13)： YOSHINO-YASUDA Shoko (Aichi Center for Ind. and Sci. Technol., Aichi, JPN) ,  NAKAMURA Emi (Aichi Center for Ind. and Sci. Technol., Aichi, JPN) ,  ONO Natsuko (Aichi Center for Ind. and Sci. Technol., Aichi, JPN) ,  HASEGAWA Osamu (Aichi Center for Ind. and Sci. Technol., Aichi, JPN) ,  IGA Yoshimi (Bio’c, Aichi, JPN) ,  SHIRAISHI Yohei (Bio’c, Aichi, JPN) ,  WAGU Yutaka (Bio’c, Aichi, JPN) ,  SUGIMOTO Kazuhiro (Nagoya Univ., Aichi, JPN) ,  SUZUKI Tohru (Gifu Univ., Gifu, JPN) ,  SUGIMOTO Tatsuya (Nakamo, Aichi, JPN) ,  KUSUMOTO Ken-ichi (National Agriculture and Food Res. Organization, Ibaraki, JPN) ,  KATO Masashi (Meijo Univ., Aichi, JPN) ,  KITAMOTO Noriyuki (Aichi Center for Ind. and Sci. Technol., Aichi, JPN)
Material： Food Science and Technology Research  (Food Sci Technol Res)
Volume： 20  Issue： 2  Page： 367-374  Publication year： Mar. 2014 
JST Material Number： L2827A  ISSN： 1344-6606  CODEN： FSTRFS  Document type： Article
Article type： 原著論文  Country of issue： Japan (JPN)  Language： ENGLISH (EN)

Thesaurus term： miso koji ,...
Semi thesaurus term： *Aspergillus oryzae ,...

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JST classification (2)： Enzyme physiology  (EG03052C) ,  Enzyme in general  (EB09010D)

Substance index (1)： Sodium inosinate

Reference (17)：

• Denison, S.H. (2000). pH regulation of gene expression in fungi. Fungal Genet. Biol., 29, 61-71.
• Fujishima, T., Yoshino, H., and Chiba, H. (1964) Studies on phosphatase in shoyu. Chomikagaku, 13, 1-5 (in Japanese).
• Fujita, J., Yamane, Y., Fukuda, H., Kizaki, Y., Wakabayashi, S., Shigeta, S., Suzuki, O., and Ono, K. (2003a) Production and properties of phytase and acid phosphatase from a sake koji mold, Aspergillus oryzae. J. Biosci. Bioeng., 95, 348-353.
• Fujita, J., S., Shigeta, Yamane, Y., Fukuda, H., Kizaki, Y., Wakabayashi, S., and Ono, K. (2003b) Production of two types of phytase from Aspergillus oryzae during industrial koji making. J. Biosci. Bioeng., 95, 460-465.
• Kitamoto, N., Kimura, T., Kito, Y., Ohmiya, K., and Tsukagoshi, N. (1993) Structural features of a polygalacturonase gene cloned from Aspergillus oryzae KBN616. FEMS Microbiol. Lett., 111, 37-42.

Terms in the title (13)： 味噌麹 ,  カビ ,  Aspergillus ,  酸性ホスファターゼ ,  特性評価 ,  大豆 ,  麹 ,  培養 ,  活性 ,  IMP ,  脱リン ,  酸活性 ,  原因