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- Title
Critical importance of phytase for yeast growth and alcohol fermentation in Japanese sake brewing.
- Authors
Fujita, Jin; Fukuda, Hisashi; Yamane, Yu-ichi; Kizaki, Yasuzo; Shigeta, Seiko; Ono, Kazuhisa; Suzuki, Osamu; Wakabayashi, Saburo
- Abstract
The high phytase producing mutant of Aspergillus oryzae (KL-38) previously isolated was employed for koji making, and the produced koji rice then supplied for sake brewing. The alcohol fermentation was improved compared to that with the parent strain (A. oryzae BP-1). The effects of two phytase isozymes (Phy I and Phy II) produced by A. oryzae on yeast growth and inorganic phosphate liberation were investigated using a synthetic medium containing phytic acid as a sole phosphate source. Yeast growth and the liberation of inorganic phosphate were both enhanced by the combination of Phy I and Phy II at a ratio of 1 to 3, which was compatible with the production ratio in KL-38. Based on these results, phytase plays important role in sake brewing, and that the maximum inorganic phosphate liberation from phytic acid can be obtained by a suitable combination of Phy I and Phy II.
- Subjects
PHYTASES; YEAST; FERMENTATION; PHOSPHATASES; LIQUORS; MICROBIOLOGICAL synthesis
- Publication
Biotechnology Letters, 2001, Vol 23, Issue 11, p867
- ISSN
0141-5492
- Publication type
Article
- DOI
10.1023/A:1010599307395