Selection of Koji Mold Strain for Making Functional Miso as Rich Antimutagenic Activity

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  • 遊離脂肪酸含量および抗変異原性に基づく味噌用麹菌の選択
  • ユウリ シボウサン ガンリョウ オヨビ コウヘンイゲンセイ ニ モトヅク ミソヨウ コウジキン ノ センタク

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For screening of miso with antimutagenic activity, twenty one koji mold strains (each strain as Aspergillus oryzae: commercially used for making miso or sake) and the common tane-koji as control strain were used to ferment miso under the same and ordinary conditions, independently. Each miso was extracted with 80% methanol and applied to the pre-incubate method of Ames' test for searching antimutagenic activity. In these twenty two kinds of miso, two kinds of the miso fermented with AOK 139 and AOK 138 strains had potent antimutagenic activities. Especially, antimutagenic activity of the miso extract initially fermented with AOK 139 was three times stronger than that fermented with the control strain. For searching the reason of the result, quantitative analyses of the total contents of free fatty acids and fatty acid ethyl esters in miso were performed. The miso initially fermented with AOK 139 and AOK 138 contained 1.63g/100g and 1.51g/100g of free fatty acids, respectively, while the miso initially fermented with the control strain contained 0.46g/100g. On the other hand, each of the miso contained poor fatty acid ethyl esters, because during the given fermentation yeast was not added and less ethanol contained. Furthermore, we measured four kinds of enzymatic activities in each of koji, such as lipase, cellulase, hemicellulase and pectin lyase. The koji initially fermented with AOK 139 and AOK 138 showed strong lipase and cellulase activities, respectively. From these results, AOK 139 and AOK 138 strains had the ability to produce miso with rich antimutagenic activity and these miso products were considered to be functional food meterials.

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