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Comparative Analysis of Aspergillus oryzae with Normal and Abnormal Color Conidia

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Abstract

This study focuses on the characteristic of strains with anomalous color conidium and compares with normal color conidium. Comparative analysis of enzymes activity and extracellular proteins revealed that A. oryzae with anomalous color conidium was not different from the strain with normal color conidium. In addition, A. oryzae with anomalous color conidium could not influence the palatability and quality of the soy sauce. These findings provide an insight into A. oryzae with anomalous color conidium.

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Acknowledgments

The study was financially supported by The China Postdoctoral Science Foundation (No. 2011M501320).

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Authors and Affiliations

  1. School of Bioscience and Bioengineering, South China University of Technology, Guangzhou, 51006, China

    Mao Ye & Ying Lin

  2. Foshan Haitian Flavouring and Food Co., Ltd., Foshan, 528000, China

    Mao Ye, Wenbiao Huang & Jinhua Wei

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  1. Mao Ye
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  2. Ying Lin
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  3. Wenbiao Huang
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  4. Jinhua Wei
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Correspondence to Mao Ye.

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Ye, M., Lin, Y., Huang, W. et al. Comparative Analysis of Aspergillus oryzae with Normal and Abnormal Color Conidia. Indian J Microbiol 54, 108–110 (2014). https://doi.org/10.1007/s12088-013-0416-x

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  • DOI: https://doi.org/10.1007/s12088-013-0416-x

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