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Aspergillus Sojae
''Aspergillus sojae'' is a species of fungus in the genus ''Aspergillus''. In Japan, it is used to make the ferment ( ''kōji'') of soy sauce, miso, mirin, and other lacto-fermented condiments such as ''tsukemono''. Soy sauce condiment is produced by fermenting soybeans with ''A. sojae'', along with water and salt. Glyceollins, molecules belonging to the pterocarpans, are found in the soybean (''Glycine max'') and have been found to have an antifungal activity against ''A. sojae''. ''Aspergillus sojae'' contains 10 glutaminase genes. The glutaminase enzyme in ''A. sojae'' is important to the taste of the soy sauce that it produces. An experiment was conducted using the genome sequencing of ''A. sojae.'' Strain NBRC 4239 had been isolated from the ''koji'' used to prepare Japanese soy sauce. The sequencing technology was used to investigate the genome with respect to enzymes and secondary metabolites in comparison with other ''Aspergillus'' species sequenced. The ''A. soj ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Kinichiro Sakaguchi
was a Japanese agricultural chemist and microbiologist. He was born in Niigata prefecture. He is the inventor of the ''Sakaguchi flask'', a round-bottom long-neck shake flask. In Jōetsu, Niigata, a sake Sake, also spelled saké ( ; also referred to as Japanese rice wine), is an alcoholic beverage of Japanese origin made by fermenting rice that has been polished to remove the bran. Despite the name ''Japanese rice wine'', sake, and in ... museum has a part of its exhibition dedicated to him. References External links Sake museum in Jōetsu, Niigata Japanese microbiologists 1897 births 1994 deaths People from Niigata Prefecture Riken personnel {{Japan-scientist-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Kazutaka Yamada
Kazutaka (written: 一貴, 一宇, 一孝, 和隆 or 教隆) is a masculine Japanese given name. Notable people with the name include: * Kazutaka Kogi (born 1933), Japanese academic *, Japanese ultra-nationalist and murderer *, Japanese mechanical designer *, Japanese footballer *, Japanese sumo wrestler *, Japanese baseball player See also * 8087 Kazutaka, a main-belt asteroid {{given name Japanese masculine given names ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Hideya Murakami
Hideya (written: 秀弥, 秀哉 or 英也) is a masculine Japanese given name. Notable people with the name include: * Hideya Kawahara, computer programmer and developer of Project Looking Glass *Hideya Matsumoto, Japanese mathematician *, Japanese footballer *Hideya Suzuki , commonly referred to by their contracted nickname , are a Japanese pop rock band formed in 1989. Consisting of Kazutoshi Sakurai, Kenichi Tahara, Keisuke Nakagawa, and Hideya Suzuki, they made their major label debut in 1992. They are one of ..., Japanese musician and member of Mr. Children *, Japanese footballer *, Japanese actor and model See also * Hideya Station, a railway station in Aga, Higashikanbara District, Niigata Prefecture, Japan {{given name Japanese masculine given names ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Aspergillus
'''' () is a genus consisting of several hundred mold species found in various climates worldwide. ''Aspergillus'' was first catalogued in 1729 by the Italian priest and biologist Pier Antonio Micheli. Viewing the fungi under a microscope, Micheli was reminded of the shape of an ''aspergillum'' (holy water sprinkler), from Latin ''spargere'' (to sprinkle), and named the genus accordingly. Aspergillum is an asexual spore-forming structure common to all ''Aspergillus'' species; around one-third of species are also known to have a sexual stage. While some species of ''Aspergillus'' are known to cause fungal infections, others are of commercial importance. Taxonomy Species ''Aspergillus'' consists of 837 species of fungi. Growth and distribution ''Aspergillus'' is defined as a group of conidial fungi—that is, fungi in an asexual state. Some of them, however, are known to have a teleomorph (sexual state) in the Ascomycota. With DNA evidence, all members of the genus '' ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Aspergillus Oryzae
''Aspergillus oryzae'', also known as , is a filamentous fungus (a mold) used in East Asia to saccharify rice, sweet potato, and barley in the making of alcoholic beverages such as ''sake'' and '' shōchū'', and also to ferment soybeans for making soy sauce and ''miso''. However, in the production of fermented foods of soybeans such as soy sauce and ''miso'', '' Aspergillus sojae'' is sometimes used instead of ''A. oryzae''. Incidentally, in China and Korea, the fungi used for fermented foods for a long time in the production of traditional alcoholic beverages were not ''A. oryzae'' but fungi belonging to ''Rhizopus'' and ''Mucor''. '' A. oryzae'' is also used for the production of rice vinegars. Barley ''kōji'' (麦麹) or rice ''kōji'' (米麹) are made by fermenting the grains with ''A. oryzae'' hyphae. Genomic analysis has led some scholars to believe that the Japanese domesticated the ''Aspergillus flavus'' that had mutated and ceased to produce toxic aflatoxins, givi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Soy Sauce
Soy sauce (also called simply soy in American English and soya sauce in British English) is a liquid condiment of Chinese origin, traditionally made from a fermented paste of soybeans, roasted grain, brine, and '' Aspergillus oryzae'' or ''Aspergillus sojae'' molds. It is considered to contain a strong umami taste. Soy sauce in its current form was created about 2,200 years ago during the Western Han dynasty of ancient China, and it has spread throughout East and Southeast Asia where it is used in cooking and as a condiment. Use and storage Soy sauce can be added directly to food, and is used as a dip or salt flavor in cooking. It is often eaten with rice, noodles, and sushi or sashimi, or can also be mixed with ground wasabi for dipping. Bottles of soy sauce for salty seasoning of various foods are common on restaurant tables in many countries. Soy sauce can be stored at room temperature. History East Asia China Soy sauce (, ) is considered almost as old as soy p ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Miso
is a traditional Japanese seasoning. It is a thick paste produced by fermenting soybeans with salt and ''kōji'' (the fungus ''Aspergillus oryzae'') and sometimes rice, barley, seaweed, or other ingredients. It is used for sauces and spreads, pickling vegetables, fish, or meats, and mixing with dashi soup stock to serve as miso soup, a Japanese culinary staple. Miso is high in protein and rich in vitamins and minerals, and it played an important nutritional role in feudal Japan. Miso is still widely used in Japan, both in traditional and modern cooking, and has been gaining worldwide interest. Typically, miso is salty, but its flavor and aroma depend on the ingredients and fermentation process. Different varieties of miso have been described as salty, sweet, earthy, fruity, and savory. History The origin of the miso of Japan is not completely clear. *Grain and fish misos had been manufactured in Japan since the Neolithic era (Jōmon period (14,000–300 BC)). These are c ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Mirin
is a type of rice wine and a common ingredient in Japanese cooking. It is similar to sake but with a lower alcohol content and higher sugar content. The sugar content is a complex carbohydrate that forms naturally during the fermentation process; no sugars are added. The alcohol content is further lowered when the liquid is heated. Three types of mirin are common. The first is ''hon mirin'' (literally: true mirin), which contains about 14% alcohol and is produced by a 40 to 60 day mashing (saccharification) process. The second is ''shio mirin'' (literally: salt mirin), which contains a minimum of 1.5% salt to prevent consumption in order to avoid alcohol tax. The third is ''shin mirin'' (literally: new mirin), or ''mirin-fu chomiryo'' (literally: mirin-like seasoning), which contains less than 1% alcohol, yet retains the same flavor. In the Edo period, mirin was consumed as ''amazake''. O-toso, traditionally consumed for the Japanese New Year, can be made by soaking a spic ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tsukemono
are Japanese preserved vegetables (usually pickled in salt, brine, or a bed of rice bran). They are served with rice as an ''okazu'' (side dish), with drinks as an '' otsumami'' (snack), as an accompaniment to or garnish for meals, and as a course in the kaiseki portion of a Japanese tea ceremony. Alternate names Tsukemono are also referred to as , or , all carrying the meaning of "fragrant dish" in Japanese. The ''ko'' or portion in these names means "fragrant", and the term was used as a ''nyōbō kotoba'' or "woman's word" for miso in reference to the smell. Over time, this term was also applied to pickles, again for the smell. ''Oshinko'' ("fresh fragrance") more specifically referred to vegetables that had been only lightly pickled and that had not yet changed color that much. The term is now also used more broadly to refer to pickles in general. Making tsukemono To make tsukemono, one needs a container, salt, and something to apply downward pressure on top of ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Glyceollin
Glyceollins are a family of prenylated pterocarpans found in ineffective types of nodule in soybean in response to symbiotic infection. It possesses two chiral centers and can be asymmetrically synthesized chemically at a gram level scale. Molecules found in the family are : * Glyceollin I * Glyceollin II * Glyceollin III * Glyceollin IV Effects They are phytoalexins with an antiestrogenic activity.Glyceollins, a Novel Class of Antiestrogenic Phytoalexins. Syreeta L. Tilghman, Stephen M. Boué and Matthew E. Burow, Mol Cell Pharmacol 2010;2(4), pp. 155-160, Lygin ''et al.'' 2013 finds antifungal activity against ''Phytophthora sojae'' and ''Macrophomina phaseolina'', and Kim ''et al.'' 2010 against ''Aspergillus sojae''. Kaplan ''et al.'' 1980 finds nematicidal activity against ''Meloidogyne incognita''. Parniske ''et al.'' 1991 finds an antibacterial effect. Glyceollin is a vital part of soybean immunity. Metabolism Lygin ''et al.'' 2013 find that daidzein is a precursor. . ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Glycine Max
Glycine (symbol Gly or G; ) is an amino acid that has a single hydrogen atom as its side chain. It is the simplest stable amino acid (carbamic acid is unstable), with the chemical formula NH2‐ CH2‐ COOH. Glycine is one of the proteinogenic amino acids. It is encoded by all the codons starting with GG (GGU, GGC, GGA, GGG). Glycine is integral to the formation of alpha-helices in secondary protein structure due to its compact form. For the same reason, it is the most abundant amino acid in collagen triple-helices. Glycine is also an inhibitory neurotransmitter – interference with its release within the spinal cord (such as during a ''Clostridium tetani'' infection) can cause spastic paralysis due to uninhibited muscle contraction. It is the only achiral proteinogenic amino acid. It can fit into hydrophilic or hydrophobic environments, due to its minimal side chain of only one hydrogen atom. History and etymology Glycine was discovered in 1820 by the French chemist Henri ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Fungicide
Fungicides are biocidal chemical compounds or biological organisms used to kill parasitic fungi or their spores. A fungistatic inhibits their growth. Fungi can cause serious damage in agriculture, resulting in critical losses of yield, quality, and profit. Fungicides are used both in agriculture and to fight fungal infections in animals. Chemicals used to control oomycetes, which are not fungi, are also referred to as fungicides, as oomycetes use the same mechanisms as fungi to infect plants. Fungicides can either be contact, translaminar or systemic. Contact fungicides are not taken up into the plant tissue and protect only the plant where the spray is deposited. Translaminar fungicides redistribute the fungicide from the upper, sprayed leaf surface to the lower, unsprayed surface. Systemic fungicides are taken up and redistributed through the xylem vessels. Few fungicides move to all parts of a plant. Some are locally systemic, and some move upwardly. Most fungicides that can ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
