Secretome of Aspergillus oryzae in Shaoxing rice wine koji

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• 作者：Bo Zhang^a ; ^b ; Zheng-Bing Guan^a ; Yu Cao^a ; Guang-Fa Xie^c ; Jian Lu^a ; ^b ; ^{jlu@jiangnan.edu.cn}
• 关键词：Chinese rice wine ; Starter culture ; Proteomic analysis ; Secretory protein ; Aspergillus oryzae SU16
• 刊名：International Journal of Food Microbiology
• 出版年：2012
• 期刊代码：63_01681605
• 类别：abs
• 出版时间：16 April, 2012
• 卷：155
• 期：3
• 页码：113-119
• 文件大小：670 K

摘要

Shaoxing rice wine is the most famous and representative Chinese rice wine. Aspergillus oryzae SU16 is used in the manufacture of koji, the Shaoxing rice wine starter culture. In the current study, a comprehensive analysis of the secretome profile of A. oryzae SU16 in Shaoxing rice wine koji was performed for the first time. The proteomic analysis for the identification of the secretory proteins was done using two-dimensional electrophoresis combined with matrix-assisted laser desorption/ionization-tandem time of flight mass spectrometry based on the annotated A. oryzae genome sequence. A total of 41 unique proteins were identified from the secretome. These proteins included 17 extracellular proteins following the classical secretory pathway, and 10 extracellular proteins putatively secreted by the non-classical secretory pathway. The present secretome profile greatly differed from previous reports on A. oryzae growing in other solid-state nutrient sources. Several new secretory or putative secretory proteins were also found. These proteomic data will significantly aid the advancement of research on the secretome of A. oryzae, especially in solid-state cultures, and in elucidating the production process mechanism of Shaoxing rice wine koji. The findings may promote the technological development and innovation of the Shaoxing rice wine industry.