GS-MS based metabolite profiling of rice Koji fermentation by various fungi

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  • KIM Ah Jin
    Departments of Bioscience and Biotechnology, Konkuk University
  • CHOI Jung Nam
    Departments of Bioscience and Biotechnology, Konkuk University
  • KIM Jiyoung
    Departments of Bioscience and Biotechnology, Konkuk University
  • PARK Sait Byul
    Departments of Bioscience and Biotechnology, Konkuk University
  • YEO Soo Hwan
    Fermentation and Food Processing Division, National Academy of Agricultural Science
  • CHOI Ji Ho
    Fermentation and Food Processing Division, National Academy of Agricultural Science
  • LEE Choong Hwan
    Departments of Bioscience and Biotechnology, Konkuk University

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タイトル別名
  • GC-MS Based Metabolite Profiling of Rice Koji Fermentation by Various Fungi
  • GC-MS Based Metabolite Profiling of Rice<i>Koji</i>Fermentation by Various Fungi

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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.

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