日本語フィールド
著者：Ferdouse, Jannatul; Miyagawa, Miyuki; Hirano, Mikako; Kitajima, Yuka; Inaba, Shigeki; Kitagaki, Hiroshi題名：A new method for determining the mycelial weight of the koji-mold aspergillus oryzae by measuring its glycosylceramide content発表情報：Journal of General and Applied Microbiology 巻: 65 号: 1 ページ: 34 - 38キーワード：概要：© 2019 Applied Microbiology, Molecular and Cellular Biosciences Research Foundation. At present, the quantitation of the mycelial weight of the industrially important non-pathogenic fungus Aspergillus oryzae, which is used for manufacturing koji, is performed by quantitating N-acetylglucosamine. However, since N-acetylglucosamine is a cell wall component, the extraction procedure is costly and tedious, and its quantitative performance is poor. Here, we report a novel method for the quantitation of A. oryzae mycelial weight. The amount of glycosylceramide significantly correlated with both the mycelial weight of A. oryzae and the amount of N-acetylglucosamine, an established index of the mycelial weight of A. oryzae in koji. This new method is simple and efficient and can be used in the brewing and food industries to determine the mycelial weight of A. oryzae.抄録：英語フィールド
Author：Ferdouse, Jannatul; Miyagawa, Miyuki; Hirano, Mikako; Kitajima, Yuka; Inaba, Shigeki; Kitagaki, HiroshiTitle：A new method for determining the mycelial weight of the koji-mold aspergillus oryzae by measuring its glycosylceramide contentAnnouncement information:Journal of General and Applied Microbiology Vol: 65 Issue: 1 Page: 34 - 38An abstract：© 2019 Applied Microbiology, Molecular and Cellular Biosciences Research Foundation. At present, the quantitation of the mycelial weight of the industrially important non-pathogenic fungus Aspergillus oryzae, which is used for manufacturing koji, is performed by quantitating N-acetylglucosamine. However, since N-acetylglucosamine is a cell wall component, the extraction procedure is costly and tedious, and its quantitative performance is poor. Here, we report a novel method for the quantitation of A. oryzae mycelial weight. The amount of glycosylceramide significantly correlated with both the mycelial weight of A. oryzae and the amount of N-acetylglucosamine, an established index of the mycelial weight of A. oryzae in koji. This new method is simple and efficient and can be used in the brewing and food industries to determine the mycelial weight of A. oryzae.