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dc.contributor.authorZhu, Yuanyuan
dc.contributor.authorLiang, Xinle
dc.contributor.authorZhang, Hong
dc.contributor.authorFeng, Wei
dc.contributor.authorLiu, Ye
dc.contributor.authorZhang, Fuming
dc.contributor.authorLinhardt, Robert J.
dc.date2017
dc.date.accessioned2022-06-27T16:01:44Z
dc.date.available2022-06-27T16:01:44Z
dc.date.issued2017-05-02
dc.identifier.citationA comparative secretome analysis of industrial Aspergillus oryzae and its spontaneous mutant ZJGS-LZ-21, Y. Zhu, H. Zhang, W. Feng, Y. Liu, F. Zhang, R. J Linhardt, X. Liang, International Journal of Food Microbiology, in 248, 1–9, 2017.
dc.identifier.issn18793460
dc.identifier.issn1681605
dc.identifier.urihttps://doi.org/10.1016/j.ijfoodmicro.2017.02.003
dc.identifier.urihttps://hdl.handle.net/20.500.13015/5634
dc.descriptionInternational Journal of Food Microbiology, in 248, 1–9
dc.descriptionNote : if this item contains full text it may be a preprint, author manuscript, or a Gold OA copy that permits redistribution with a license such as CC BY. The final version is available through the publisher’s platform.
dc.description.abstractAspergillus oryzae koji plays a crucial role in fermented food products due to the hydrolytic activities of secreted enzymes. In the present study, we performed a comparative secretome analysis of the industrial strain of Aspergillus oryzae 3.042 and its spontaneous mutantZJGS-LZ-21. One hundred and fifty two (152) differential protein spots were excised (p<0.05), and 25 proteins were identified. Of the identified proteins, 91.3% belonged to hydrolytic enzymes acting on carbohydrates or proteins. Consistent with their enzyme activities, the expression of 14 proteins involved in the degradation of cellulose, hemicellulose, starch and proteins, increased in the ZJGS-LZ-21isolate. In particular, increased levels of acid protease (Pep) may favor the degradation of soy proteins in acidic environments and promote the cleavage of allergenic soybean proteins in fermentation, resulting in improvements of product safety and quality. The ZJGS-LZ-21 isolate showed higher protein secretion and increased hydrolytic activities than did strain 3.042, indicating its promising application in soybean paste fermentation.
dc.description.urihttps://login.libproxy.rpi.edu/login?url=https://doi.org/10.1016/j.ijfoodmicro.2017.02.003
dc.languageen_US
dc.language.isoENG
dc.relation.ispartofThe Linhardt Research Labs Online Collection
dc.relation.ispartofRensselaer Polytechnic Institute, Troy, NY
dc.relation.ispartofInternational Journal of Food Microbiology
dc.relation.urihttps://harc.rpi.edu/
dc.subjectBiology
dc.subjectChemistry and chemical biology
dc.subjectChemical and biological engineering
dc.subjectBiomedical engineering
dc.titleA comparative secretome analysis of industrial Aspergillus oryzae and its spontaneous mutant ZJGS-LZ-21
dc.typeArticle
dcterms.accessRightshttps://login.libproxy.rpi.edu/login?url=https://doi.org/10.1016/j.ijfoodmicro.2017.02.003
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dcterms.isVersionOfhttps://doi.org/10.1016/j.ijfoodmicro.2017.02.003
dc.rights.holderIn Copyright : this Item is protected by copyright and/or related rights. You are free to use this Item in any way that is permitted by the copyright and related rights legislation that applies to your use. For other uses you need to obtain permission from the rights-holder(s). https://rightsstatements.org/page/InC/1.0/
dc.creator.identifierhttps://orcid.org/0000-0003-2219-5833
dc.relation.departmentThe Linhardt Research Labs.
dc.relation.departmentThe Shirley Ann Jackson, Ph.D. Center for Biotechnology and Interdisciplinary Studies (CBIS)
rpi.description.pages1-9
rpi.description.volume248


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