Lipase and Phospholipase Production by Aspergillus repens Utilized in Molding of"Katsuobushi"Processing

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  • Kunimoto Masahiko
    Department of Food Science and Technology, National Fisheries University
  • Kaminishi Yoshio
    Department of Food Science and Technology, National Fisheries University
  • Minami Kei-ichi
    Department of Marine Bioresources Chemistry, Faculty of Fisheries, Hokkaido University
  • Hatano Mutsuo
    Department of Marine Bioresources Chemistry, Faculty of Fisheries, Hokkaido University

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  • Lipase and Phospholipase Production by <i>Aspergillus repens</i> Utilized in Molding of “<i>Katsuobushi</i>” Processing
  • Lipase and Phospholipase Production by
  • Lipase and Phospholipase Production by <i>Aspergillus repens</i> Utilized in Molding of &ldquo;<i>Katsuobushi</i>&rdquo; Processing

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Aspergillus repens, a popular saprophyte in “katsuobushi” molding, induced the lipase and phospholipase production in the semi-defined liquid media containing 1% casamino acid and 20% glycine with the addition of olive oil or phosphatidylcholine, respectively. The mold consumed the free fatty acids, liberated from lipids contained in medium. These enzymes were detected inthe sliced product medium of broil-dried skipjack meat during the molding process, and the growth of A. repens caused the decrease of lipid content.<br> The distribution of glucosamine, indicator of mycelium growth, in commercial “katsuobushi” revealed that A. repens grew only on the surface. The results indicate that the molding process contributed to the hydrolysis of lipids by the enzymes andthe subsequent decrease of lipid concentration by the consumption of liberated free fatty acid on the surface of “katsuobushi”.

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