Taro koji of Amorphophallus konjac enabling hydrolysis of konjac polysaccharides to various biotechnological interest

Autores
Adachi, Osao; Hours, Roque Alberto; Akakabe, Yoshihiko; Arima, Hideyuki; Taneba, Rie; Tanaka, Junya; Kataoka, Naoya; Matsushita, Kazunobu; Yakushi, Toshiharu
Año de publicación
2020
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Due to the indigestibility, utilization of konjac taro, Amorphophallus konjac has been limited only to the Japanese traditional konjac food. Koji preparation with konjac taro was examined to utilize konjac taro as a source of utilizable carbohydrates. Aspergillus luchuensis AKU 3302 was selected as a favorable strain for koji preparation, while Aspergillus oryzae used extensively in sake brewing industry was not so effective. Asp. luchuensis grew well over steamed konjac taro by extending hyphae with least conidia formation. Koji preparation was completed after 3-day incubation at 30°C. D-Mannose and D-glucose were the major monosaccharides found in a hydrolyzate giving the total sugar yield of 50 g from 100 g of dried konjac taro. An apparent extent of konjac taro hydrolysis at 55°C for 24 h seemed to be completed. Since konjac taro is hydrolyzed into monosaccharides, utilization of konjac taro carbohydrates may become possible to various products of biotechnological interest.
Fil: Adachi, Osao. Yamaguchi University; Japón
Fil: Hours, Roque Alberto. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Fermentaciones Industriales. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Fermentaciones Industriales; Argentina
Fil: Akakabe, Yoshihiko. Yamaguchi University; Japón
Fil: Arima, Hideyuki. Yamaguchi Prefectural Industrial Technology Institute; Japón
Fil: Taneba, Rie. Yamaguchi Prefectural Industrial Technology Institute; Japón
Fil: Tanaka, Junya. Yamaguchi Prefectural Industrial Technology Institute; Japón
Fil: Kataoka, Naoya. Yamaguchi University; Japón
Fil: Matsushita, Kazunobu. Yamaguchi University; Japón
Fil: Yakushi, Toshiharu. Yamaguchi University; Japón
Materia
AMORPHOPHALLUS KONJAC
ASPERGILLUS LUCHUENSIS
GLUCOMANNAN
KONJAC TARO KOJI
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/143340
Acceder
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network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Taro koji of Amorphophallus konjac enabling hydrolysis of konjac polysaccharides to various biotechnological interestAdachi, OsaoHours, Roque AlbertoAkakabe, YoshihikoArima, HideyukiTaneba, RieTanaka, JunyaKataoka, NaoyaMatsushita, KazunobuYakushi, ToshiharuAMORPHOPHALLUS KONJACASPERGILLUS LUCHUENSISGLUCOMANNANKONJAC TARO KOJIhttps://purl.org/becyt/ford/2.9https://purl.org/becyt/ford/2Due to the indigestibility, utilization of konjac taro, Amorphophallus konjac has been limited only to the Japanese traditional konjac food. Koji preparation with konjac taro was examined to utilize konjac taro as a source of utilizable carbohydrates. Aspergillus luchuensis AKU 3302 was selected as a favorable strain for koji preparation, while Aspergillus oryzae used extensively in sake brewing industry was not so effective. Asp. luchuensis grew well over steamed konjac taro by extending hyphae with least conidia formation. Koji preparation was completed after 3-day incubation at 30°C. D-Mannose and D-glucose were the major monosaccharides found in a hydrolyzate giving the total sugar yield of 50 g from 100 g of dried konjac taro. An apparent extent of konjac taro hydrolysis at 55°C for 24 h seemed to be completed. Since konjac taro is hydrolyzed into monosaccharides, utilization of konjac taro carbohydrates may become possible to various products of biotechnological interest.Fil: Adachi, Osao. Yamaguchi University; JapónFil: Hours, Roque Alberto. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Fermentaciones Industriales. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Fermentaciones Industriales; ArgentinaFil: Akakabe, Yoshihiko. Yamaguchi University; JapónFil: Arima, Hideyuki. Yamaguchi Prefectural Industrial Technology Institute; JapónFil: Taneba, Rie. Yamaguchi Prefectural Industrial Technology Institute; JapónFil: Tanaka, Junya. Yamaguchi Prefectural Industrial Technology Institute; JapónFil: Kataoka, Naoya. Yamaguchi University; JapónFil: Matsushita, Kazunobu. Yamaguchi University; JapónFil: Yakushi, Toshiharu. Yamaguchi University; JapónJapan Soc Biosci Biotechn Agrochem2020-10-02info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/143340Adachi, Osao; Hours, Roque Alberto; Akakabe, Yoshihiko; Arima, Hideyuki; Taneba, Rie; et al.; Taro koji of Amorphophallus konjac enabling hydrolysis of konjac polysaccharides to various biotechnological interest; Japan Soc Biosci Biotechn Agrochem; Bioscience, Biotechnology and Biochemistry; 84; 10; 2-10-2020; 2160-21730916-84511347-6947CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/doi/10.1080/09168451.2020.1787812info:eu-repo/semantics/altIdentifier/url/https://academic.oup.com/bbb/article/84/10/2160/6044527info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-10-15T14:50:21Zoai:ri.conicet.gov.ar:11336/143340instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-10-15 14:50:21.612CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Taro koji of Amorphophallus konjac enabling hydrolysis of konjac polysaccharides to various biotechnological interest
title Taro koji of Amorphophallus konjac enabling hydrolysis of konjac polysaccharides to various biotechnological interest
spellingShingle Taro koji of Amorphophallus konjac enabling hydrolysis of konjac polysaccharides to various biotechnological interest
Adachi, Osao
AMORPHOPHALLUS KONJAC
ASPERGILLUS LUCHUENSIS
GLUCOMANNAN
KONJAC TARO KOJI
title_short Taro koji of Amorphophallus konjac enabling hydrolysis of konjac polysaccharides to various biotechnological interest
title_full Taro koji of Amorphophallus konjac enabling hydrolysis of konjac polysaccharides to various biotechnological interest
title_fullStr Taro koji of Amorphophallus konjac enabling hydrolysis of konjac polysaccharides to various biotechnological interest
title_full_unstemmed Taro koji of Amorphophallus konjac enabling hydrolysis of konjac polysaccharides to various biotechnological interest
title_sort Taro koji of Amorphophallus konjac enabling hydrolysis of konjac polysaccharides to various biotechnological interest
dc.creator.none.fl_str_mv Adachi, Osao
Hours, Roque Alberto
Akakabe, Yoshihiko
Arima, Hideyuki
Taneba, Rie
Tanaka, Junya
Kataoka, Naoya
Matsushita, Kazunobu
Yakushi, Toshiharu
author Adachi, Osao
author_facet Adachi, Osao
Hours, Roque Alberto
Akakabe, Yoshihiko
Arima, Hideyuki
Taneba, Rie
Tanaka, Junya
Kataoka, Naoya
Matsushita, Kazunobu
Yakushi, Toshiharu
author_role author
author2 Hours, Roque Alberto
Akakabe, Yoshihiko
Arima, Hideyuki
Taneba, Rie
Tanaka, Junya
Kataoka, Naoya
Matsushita, Kazunobu
Yakushi, Toshiharu
author2_role author
author
author
author
author
author
author
author
dc.subject.none.fl_str_mv AMORPHOPHALLUS KONJAC
ASPERGILLUS LUCHUENSIS
GLUCOMANNAN
KONJAC TARO KOJI
topic AMORPHOPHALLUS KONJAC
ASPERGILLUS LUCHUENSIS
GLUCOMANNAN
KONJAC TARO KOJI
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.9
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv Due to the indigestibility, utilization of konjac taro, Amorphophallus konjac has been limited only to the Japanese traditional konjac food. Koji preparation with konjac taro was examined to utilize konjac taro as a source of utilizable carbohydrates. Aspergillus luchuensis AKU 3302 was selected as a favorable strain for koji preparation, while Aspergillus oryzae used extensively in sake brewing industry was not so effective. Asp. luchuensis grew well over steamed konjac taro by extending hyphae with least conidia formation. Koji preparation was completed after 3-day incubation at 30°C. D-Mannose and D-glucose were the major monosaccharides found in a hydrolyzate giving the total sugar yield of 50 g from 100 g of dried konjac taro. An apparent extent of konjac taro hydrolysis at 55°C for 24 h seemed to be completed. Since konjac taro is hydrolyzed into monosaccharides, utilization of konjac taro carbohydrates may become possible to various products of biotechnological interest.
Fil: Adachi, Osao. Yamaguchi University; Japón
Fil: Hours, Roque Alberto. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Fermentaciones Industriales. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Fermentaciones Industriales; Argentina
Fil: Akakabe, Yoshihiko. Yamaguchi University; Japón
Fil: Arima, Hideyuki. Yamaguchi Prefectural Industrial Technology Institute; Japón
Fil: Taneba, Rie. Yamaguchi Prefectural Industrial Technology Institute; Japón
Fil: Tanaka, Junya. Yamaguchi Prefectural Industrial Technology Institute; Japón
Fil: Kataoka, Naoya. Yamaguchi University; Japón
Fil: Matsushita, Kazunobu. Yamaguchi University; Japón
Fil: Yakushi, Toshiharu. Yamaguchi University; Japón
description Due to the indigestibility, utilization of konjac taro, Amorphophallus konjac has been limited only to the Japanese traditional konjac food. Koji preparation with konjac taro was examined to utilize konjac taro as a source of utilizable carbohydrates. Aspergillus luchuensis AKU 3302 was selected as a favorable strain for koji preparation, while Aspergillus oryzae used extensively in sake brewing industry was not so effective. Asp. luchuensis grew well over steamed konjac taro by extending hyphae with least conidia formation. Koji preparation was completed after 3-day incubation at 30°C. D-Mannose and D-glucose were the major monosaccharides found in a hydrolyzate giving the total sugar yield of 50 g from 100 g of dried konjac taro. An apparent extent of konjac taro hydrolysis at 55°C for 24 h seemed to be completed. Since konjac taro is hydrolyzed into monosaccharides, utilization of konjac taro carbohydrates may become possible to various products of biotechnological interest.
publishDate 2020
dc.date.none.fl_str_mv 2020-10-02
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/143340
Adachi, Osao; Hours, Roque Alberto; Akakabe, Yoshihiko; Arima, Hideyuki; Taneba, Rie; et al.; Taro koji of Amorphophallus konjac enabling hydrolysis of konjac polysaccharides to various biotechnological interest; Japan Soc Biosci Biotechn Agrochem; Bioscience, Biotechnology and Biochemistry; 84; 10; 2-10-2020; 2160-2173
0916-8451
1347-6947
CONICET Digital
CONICET
url http://hdl.handle.net/11336/143340
identifier_str_mv Adachi, Osao; Hours, Roque Alberto; Akakabe, Yoshihiko; Arima, Hideyuki; Taneba, Rie; et al.; Taro koji of Amorphophallus konjac enabling hydrolysis of konjac polysaccharides to various biotechnological interest; Japan Soc Biosci Biotechn Agrochem; Bioscience, Biotechnology and Biochemistry; 84; 10; 2-10-2020; 2160-2173
0916-8451
1347-6947
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/doi/10.1080/09168451.2020.1787812
info:eu-repo/semantics/altIdentifier/url/https://academic.oup.com/bbb/article/84/10/2160/6044527
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
dc.publisher.none.fl_str_mv Japan Soc Biosci Biotechn Agrochem
publisher.none.fl_str_mv Japan Soc Biosci Biotechn Agrochem
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
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score 13.22299

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