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A comparative secretome analysis of industrial Aspergillus oryzae and its spontaneous mutant ZJGS-LZ-21.

International journal of food microbiology - 2 May 2017

Zhu Yuanyuan, Liang Xinle, Zhang Hong, Feng Wei, Liu Ye, Zhang Fuming, Linhardt Robert J

Abstract excerpt

Aspergillus oryzae koji plays a crucial role in fermented food products due to the hydrolytic activities of secreted enzymes. In the present study, we performed a comparative secretome analysis of the industrial strain of Aspergillus oryzae 3.042 and its spontaneous mutantZJGS-LZ-21. One hundred and fifty two (152) differential protein spots were excised (p<0.05), and 25 proteins were identified. Of the...

Topics

Aspergillus oryzae
Cellulose
Fermentation
Gene Expression Profiling
Mutation
Plant Proteins
Polysaccharides
Glycine max
Starch

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Methodology Data sources Editorial policy Privacy About Contact Helena Bioinformatics

Identifiers

PMID: 28237882
DOI: 10.1016/j.ijfoodmicro.2017.02.003

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