Unique enzymes of Aspergillus fungi used in Japanese bioindustries


Unique enzymes of Aspergillus fungi used in Japanese bioindustries

Eiji Ichishima

(Biotechnology in agriculture, industry and medicine)

Novinka , Nova Science, c2012

  • : pbk

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Includes bibliographical references (p. [111]-126) and index



The most widely used organisms are fungi, and several enzymes and organic acids are synthesized by species of Aspergillus. Over the past 1,000 years, the use of hydrolytic enzymes from fungi has become more prevalent in Japanese fermentation industries. The molds Aspergillus oryzae, A. sojae, A. awamori and A. saitoi are of great practical importance in fermentation industries, enzyme technologies and food industries in Japan. This book discusses the catalytic and molecular properties of unique and characteristic enzymes obtained from Aspergillus fungi used in Japanese bioindustries.


  • Introduction
  • The third active site residue of aspartic proeinase from Aspergillus is essential for trypsinogen activation at pH 3-4.5
  • Engineering of procine pepsin
  • Aorsin from Aspergillus oryzae, a novel serine proteinase with trypsinogen activating specificity at acidic pH from A. oryzae
  • Deuterolysin form Aspergillus, a member of aspzincin famiry with a new zinc-binding motif (HEXXH + D)
  • Acid carboxypeptidase from Aspergillus saitoi
  • 1,2-a-D-Mannosidase from Aspergillus saitoi
  • Acid activation of protyrosinase from Aspergillus oryzae
  • Hyper production system of Aspergillus oryaze glucoamylase in submerged culture under tyrosinase-encoding gene (melO) promoter control
  • Index.

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