Effect of temperature on gene expression profile of Aspergillus kawachii during a barley koji-making process

ABSTRACT: A koji mold Aspergillus kawachii is used for making a Japanese distilled spirit, shochu. During making shochu, A. kawachii is grown in a solid-state culture comprised of steamed grains such as rice or barley, termed koji, to convert the starch to glucose and also to produce citric acid. During this process, cultivation temperature of A. kawachii is generally controlled by raising to 40M-BM-0C and then lowering to 30M-BM-0C. The cultivation at 40M-BM-0C and the following at lower temperature of 30M-BM-0C has important roles in the elevated activity of amylase and starting an accumulation of a large amount of citric acid, respectively. In this study, we investigated the effect of temperature on the gene expression of A. kawachii when barley was used as ingredient for making koji. The results

ORGANISM(S): Aspergillus kawachii

SUBMITTER: Masatoshi Goto 

PROVIDER: E-GEOD-58454 | biostudies-arrayexpress |

REPOSITORIES: biostudies-arrayexpress