Unique Enzymes of Aspergillus Fungi Used in Japanese Bioindustries


Eiji Ichishima
Tohoku University and Tokyo University of Agriculture and Technology, Tokyo, Japan

Series: Biotechnology in Agriculture, Industry and Medicine
BISAC: SCI010000

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 new book discusses the catalytic and molecular properties of unique and characteristic enzymes obtained from Aspergillus fungi used in Japanese bioindustries. (Imprint: Novinka )


Table of Contents

Table of Contents

Preface pp. i-vii

Chapter 1. Introduction pp.1-2

Chapter 2. The third active site residue of aspartic proeinase from Aspergillus is essential for trypsinogen activation at pH 3-4.5 pp.3-16

Chapter 3. Engineering of procine pepsin pp.17-26

Chapter 4. Aorsin from Aspergillus oryzae, a novel serine proteinase with trypsinogen activating specificity at acidic pH from A. oryzae pp.27-34

Chapter 5. Deuterolysin form Aspergillus, a member of aspzincin famiry with a new zinc-binding motif (HEXXH + D) pp.35-48

Chapter 6. Acid carboxypeptidase from Aspergillus saitoi pp.49-68

Chapter 7. 1,2-á-D-Mannosidase from Aspergillus saitoi pp.69-90

Chapter 8. Acid activation of protyrosinase from Aspergillus oryzae pp.91-102

Chapter 9. Hyper production system of Aspergillus oryaze glucoamylase in submerged culture under tyrosinase-encoding gene (melO) promoter control pp.103-106

Appendix: Enzymes referred to in Chapter 1-9 pp.107-108

Acknowledgments pp.109-110

References pp.111-126

Index pp.127-132


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