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A. 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. sojae ... [...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, , or saki, 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 indeed any East Asi ... museum has a part of its exhibition dedicated to him. References External links Sake museum in Jōetsu, Niigata* Kenji Sakaguchi''Kin-ichiro Sakaguchi, His Life and Achievements (1)''(PDF, Japanese) * Kenji Sakaguchi''Kin-ichiro Sakaguchi, His Life and Achievements (2)''(PDF, Japanese) Japanese microbiologists 1897 births 1994 deaths People from Niigata Prefecture Scientists from Niigata Prefecture Riken personnel {{Japan-scientist-stub ... [...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 precur ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Fungi Described In 1971
A fungus (: fungi , , , or ; or funguses) is any member of the group of eukaryotic organisms that includes microorganisms such as yeasts and mold (fungus), molds, as well as the more familiar mushrooms. These organisms are classified as one of the kingdom (biology)#Six kingdoms (1998), traditional eukaryotic kingdoms, along with Animalia, Plantae, and either Protista or Protozoa and Chromista. A characteristic that places fungi in a different kingdom from plants, bacteria, and some protists is chitin in their cell walls. Fungi, like animals, are heterotrophs; they acquire their food by absorbing dissolved molecules, typically by secreting digestive enzymes into their environment. Fungi do not photosynthesize. Growth is their means of motility, mobility, except for spores (a few of which are flagellated), which may travel through the air or water. Fungi are the principal decomposers in ecological systems. These and other differences place fungi in a single group of related o ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Rhizopus Oligosporus
''Rhizopus oligosporus'' is a fungus of the family Mucoraceae and is a widely used starter culture for the production of tempeh at home and industrially. As the mold grows it produces fluffy, white mycelia, binding the beans together to create an edible "cake" of partly catabolized soybeans. The domestication of the microbe is thought to have occurred in Indonesia several centuries ago. ''R. oligosporus'' is the preferred starter culture for tempeh production for several reasons. It grows effectively in the warm temperatures () which are typical of the Indonesian islands; it exhibits strong lipolytic and proteolytic activity, creating desirable properties in tempeh; and it produces metabolites that allow it to inhibit and thus outcompete other molds and gram-positive bacteria, including the potentially harmful ''Aspergillus flavus'' and ''Staphylococcus aureus''. ''R. oligosporus'' is at present considered to be a domesticated form of '' Rhizopus microsporus'', resulting in ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Medicinal Molds
Medicinal fungi are fungi that contain metabolites or can be induced to produce metabolites through biotechnology to develop prescription drugs. Compounds successfully developed into drugs or under research include those treating infection with amoeba, bacteria, fungus, virus, inhibitors of cholesterol and ergosterol synthesis, and psychotropics. Mushroom dietary supplements, commonly made from powdered or extracted fruiting bodies or mycelium, are marketed for various health benefits but lack sufficient scientific evidence for safety or effectiveness, and quality can vary due to inconsistent processing and labeling. History In Ancient Egypt moldy bread was applied to wound infection. '' Inonotus obliquus'' was used in folk medicine tumor treatment in Russia and Northern Europe during the 16th century. Hallucinogenic mushrooms include ''Amanita muscaria'', the fly agaric and "magic mushrooms", which contain psilocybin and psilocin. The ability to identify beneficial prope ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Akira Endo (biochemist)
was a Japanese biochemist whose research into the relationship between fungi and cholesterol biosynthesis led to the development of statin drugs, which are some of the best-selling pharmaceuticals in history. Endo received the Japan Prize in 2006,The Science and Technology Foundation of JapanJapan Prize official release, accessed 21 June 2006 the Lasker-DeBakey Clinical Medical Research Award in 2008, the Canada Gairdner International Award in 2017. Biography Endo was born on a farm in Northern Japan and had an interest in fungi already at a young age, being an admirer of Alexander Fleming. He obtained a BA at Tohoku University (Faculty of Agriculture) in Sendai in 1957 and a PhD in biochemistry at the same university in 1966. Endo died of pneumonia on 5 June 2024, at the age of 90. Career From 1957 to 1978 he worked as a research fellow at chemical company Sankyo Co.; initially he worked on fungal enzymes for processing fruit juice. Successful discoveries in this field ga ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Fungicide
Fungicides are pesticides used to kill parasitic fungi or their spores. Fungi can cause serious damage in agriculture, resulting in losses of yield and quality. Fungicides are used both in agriculture and to fight fungal infections in animals, including humans. Fungicides are also used to control oomycetes, which are not taxonomically/genetically fungi, although sharing similar methods of infecting 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 upward. Most fungicides that can be bought retail are sold in liquid form, the active ingredient being present at 0.08% i ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Glycine Max
The soybean, soy bean, or soya bean (''Glycine max'') is a species of legume native to East Asia, widely grown for its edible bean. Soy is a staple crop, the world's most grown legume, and an important animal feed. Soy is a key source of food, useful both for its protein and oil content. Soybean oil is widely used in cooking, as well as in industry. Traditional unfermented food uses of soybeans include edamame, as well as soy milk, from which tofu and tofu skin are made. Fermented soy foods include soy sauce, fermented bean paste, nattō, and tempeh. Fat-free (defatted) soybean meal is a significant and cheap source of protein for animal feeds and many packaged meals. For example, soybean products, such as textured vegetable protein (TVP), are ingredients in many meat and dairy substitutes. Soy based foods are traditionally associated with East Asian cuisines, and still constitute a major part of East Asian diets, but processed soy products are increasingly used in Wes ... [...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. Alternative 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 very 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 pressur ... [...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 Masculine given names ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Mirin
is a type of rice wine and a common ingredient in Japanese cuisine, Japanese cooking. It is similar to sake but with a lower alcohol (drug), 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. Types Three types of products are marketed as ''mirin''. 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 are ''mirin''-like seasonings called ''shin mirin'' (literally: new mirin), or ''mirin-fu chomiryo'' (literally: mirin-like seasoning), which are substitutes not actually ''mirin''. They are blends of sweetener glucose syrup, syrups, flavorings such as K� ... [...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 food. Miso is high in protein and rich in minerals, and it played an important nutritional role in feudal Japan. Miso is widely used in both traditional and modern cooking in Japan, and as of 2018 had 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 variously described as salty, sweet, earthy, fruity, or savory. History The origin of 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 ca ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
