GC-MS based metabolite profiling of rice Koji fermentation by various fungi.
In this study, Aspergillus kawachii, Aspergillus oryzae, and Rhizopus sp., were utilized for rice Koji fermentation, and the metabolites were analyzed in a time-dependent manner by gas chromatography-mass spectrometry. On Principal Component Analysis, the metabolite patterns were clearly distinguished based on the fungi species. This approach revealed that the quantities of glucose, galactose, and glycerol gradually increased as a function of fermentation time in all trials rice Koji fermentation. The time-dependent changes of these metabolites showed significant increases in glucose in the A. oryzae-treated rice, and in glycerol and galactose in the A. kawachii-treated rice. In addition, glycolysis-related enzyme activities were correlated with the changes in these metabolites. The results indicate that time-dependent metabolite production has the potential to be a valuable tool in selecting inoculant fungi and the optimal fermentation time for rice koji.
Department of Bioscience, Konkuk University, Seoul, Republic of Korea.
Ah Jin
AJ
Kim
Jung Nam
JN
Choi
Jiyoung
J
Kim
Sait Byul
SB
Park
Soo Hwan
SH
Yeo
Ji Ho
JH
Choi
Choong Hwan
CH
Lee
D005285:Fermentation; D005658:Fungi; D008401:Gas Chromatography-Mass Spectrometry / Q000379:methods; D005947:Glucose / Q000378:metabolism; D006019:Glycolysis; D012275:Oryza / Q000378:metabolism / Q000382:microbiology*; D025341:Principal Component Analysis
D005947:Glucose