Isolation and Identification of Aspergillus oryzae and the Production of Soy Sauce with New Aroma

Elbashiti, Tarek; Fayyad, Amal; Elkichaoui, Abboud
December 2010
Pakistan Journal of Nutrition;Dec2010, Vol. 9 Issue 12, p1171
Academic Journal
Soy sauce is a dark brown salty liquid with a peculiar and a meaty taste. It is the chief savory-seasoning agent used in Oriental cookery, but it is becoming increasingly popular in many other regions of the world. The purpose of this study was to isolate Aspergilus oryzae strain from contaminated rice, soybean and wheat for using in soy sauce production with new aroma of thyme and dill. Samples of rice, soybeans and wheat assumed to be contaminated with Aspergilus oryzae were used in the isolation. Pure cultures obtained by culturing and subculturing on Potato Dextrose Agar (PDA) were maintained on PDA slant. All isolates were inoculated on Aspergillus flavus and Parasificus agar (AFPA) medium to differentiate them from Aspergillus flavus and Aspergillus parasificus based on reverse color. These isolates and the reference strain were inoculated on Czapack Yeast Extract Agar (CYA) and the macroscopic characteristics amongst these strains were compared. Slide cultures for these strains were prepared and their microscopic characteristics were compared. The preparation of the soy sauce was carried out by two stages. The first stage was Koji, which was prepared by mixing the isolates and the reference strain separately with steamed soybeans and the crushed millet was incubated for three days. The second stage involved the preparation of brine which consists of a koji and salt solution. The obtained data were analyzed using SPSS program. The results of analysis of soy sauce encouraged the use of the isolates, especially the rice isolate in soy sauce production and the addition of dill or thyme gave a specific aroma to the final product.


Related Articles

  • Late spring characterization of different coastal areas of the Adriatic Sea. MARINI, Mauro; CAMPANELLI, Alessandra; SANXHAKU, Mitat; KLJAJIĆ, Zoran; BETTI, Mattia; GRILLE, Federica // Acta Adriatica;2015, Vol. 56 Issue 1, p27 

    The objective of this study is to analyze the physical and chemical characteristics of three coastal zones of the Adriatic Sea during late spring, and to identify similarities and differences among the zones. The trophic status of the Southeastern Adriatic-Sea, dominated by the discharge from...

  • Breeding and identification of novel koji molds with high activity of acid protease by genome recombination between Aspergillus oryzae and Aspergillus niger. Xu, Defeng; Pan, Li; Zhao, Haifeng; Zhao, Mouming; Sun, Jiaxin; Liu, Dongmei // Journal of Industrial Microbiology & Biotechnology;Sep2011, Vol. 38 Issue 9, p1255 

    Acid protease is essential for degradation of proteins during soy sauce fermentation. To breed more suitable koji molds with high activity of acid protease, interspecific genome recombination between A. oryzae and A. niger was performed. Through stabilization with d-camphor and haploidization...

  • Analysis of Ceramides in Soy Sauce Oil. Yamaguchi, Hitomi; Ogawa, Yoshihiro // Journal of the American Oil Chemists' Society (JAOCS);Nov2012, Vol. 89 Issue 11, p2091 

    Soy sauce oil is a by-product of soy sauce derived from the lipids in soybeans, wheat, and koji mold ( Aspergillus oryzae or A. sojae). In the present study, sphingolipids were detected in soy sauce oil for the first time. The concentration of sphingolipids as sphingoid bases was 240 ± 50...

  • Inhibitory Effect of Koji Aspergillus terreus on α-Glucosidase Activity and Postprandial Hyperglycemia. Dewi, Rizna T.; Iskandar, Yetty M.; Hanafi, M.; Kardono, L. B. S.; Angelina, Marisa; Dewijanti, Indah D.; Banjarnahor, Sofna D. S. // Pakistan Journal of Biological Sciences;2007, Vol. 10 Issue 18, p3131 

    The compounds that could inhibit the activity of α-glucosidase are potentially used for antidiabetic by suppressing postprandial hyperglycemia. This research aimed to investigate the hypoglycemic activity in A. terrieus koji extracted by ethyl acetate. The extracts was dissolved in methanol:...

  • Comparison of the genomes and transcriptomes associated with the different protease secretions of Aspergillus oryzae 100-8 and 3.042. Zhao, Guozhong; Yao, Yunping; Hou, Lihua; Wang, Chunling; Cao, Xiaohong // Biotechnology Letters;Oct2014, Vol. 36 Issue 10, p2053 

    Aspergillus oryzae is used to produce traditional fermented foods and beverages. A. oryzae 3.042 produces a neutral protease and an alkaline protease but rarely an acid protease, which is unfavourable to soy-sauce fermentation. A. oryzae 100-8 was obtained by N ion implantation mutagenesis of A....

  • Comparative Analysis of Aspergillus oryzae with Normal and Abnormal Color Conidia. Ye, Mao; Lin, Ying; Huang, Wenbiao; Wei, Jinhua // Indian Journal of Microbiology;Mar2014, Vol. 54 Issue 1, p108 

    This study focuses on the characteristic of strains with anomalous color conidium and compares with normal color conidium. Comparative analysis of enzymes activity and extracellular proteins revealed that A. oryzae with anomalous color conidium was not different from the strain with normal color...

  • Quorum Quenching Bacillus sonorensis Isolated from Soya Sauce Fermentation Brine. Yin, Wai-Fong; Tung, Hun-Jiat; Sam, Choon-Kook; Koh, Chong-Lek; Chan, Kok-Gan // Sensors (14248220);2012, Vol. 12 Issue 4, p4065 

    An N-acylhomoserine lactone (AHL)-degrading bacterial strain, L62, was isolated from a sample of fermentation brine of Chinese soya sauce by using rich medium agar supplemented with soya sauce (10% v/v). L62, a rod-shaped Gram positive bacterium with amylolytic activity, was phylogentically...

  • Aflatoxin genes and the aflatoxigenic potential of Koji moulds. Van den Broek, P.; Pittet, A.; Hajjaj, H. // Applied Microbiology & Biotechnology;10/15/2001, Vol. 57 Issue 1/2, p192 

    Sixty-four Aspergillus isolates, 54 of which originated from food fermentations, and 18 Aspergillus reference strains were identified and screened for the presence of aflatoxin genes aflR and omt-1. Among the Koji moulds, not only A. oryzae but also A. flavus strains were found. Furthermore, 27%...

  • Taxonomical Characterization of Streptomyces violaceoruber VLK-4 Isolated from South Coast of Andhra Pradesh, India. Naragani, Krishna; Kumar Munaganti, Rajesh; Kala Sirigiri, Chandra; Muvva, Vijayalakshmi // International Journal of Pharmaceutical Sciences Review & Resear;Mar/Apr2014, Vol. 25 Issue 1, p125 

    The aim of the present study was to isolate, identify and analyze the phylogenetic relationship of the potent actinomycete strain VLK-4, Isolated from South Coast of Andhra Pradesh, India. Accordingly the soil samples were pre-treated, diluted and plated on yeast extract, malt extract and...


Read the Article


Sorry, but this item is not currently available from your library.

Try another library?
Sign out of this library

Other Topics