With the expansion of immune-impaired people during second wave Covid-19 case mucormycosis and aspergillosis caused by different fungi such as Rhizopus oryzae, Candida albicans Aspergillus niger arose in states. The current study reveals molecular interaction ligand protein to find novel natural drug. docking was carried out CB-dock tool compound n-heptadecanol-1 were docked with opportunistic ...

Aspergillus oryzae, which is widely used for Japanese traditional fermentation, produced at least two lipolytic enzymes (L1 and L2). Southern hybridization analysis of restriction enzyme-digested genomic DNA fragments of Aspergillus oryzae with 23-mer oligonucleotides synthesized according to the amino acid sequence of the enzyme L1 as probes suggested that there is single copy of the L1 gene i...

RESEARCH ARTICLE Intensifying the Fermentation of Aspergillus oryzae in a Stirred Bioreactor Using Maxblend Impeller Narges Ghobadi, Chiaki Ogino and Naoto Ohmura Department of Chemical Science and Engineering, Graduate School of Engineering, Kobe University 1-1 Rokkodaicho, Nada-ku, Kobe 657-8501, Japan Department of Chemical Science and Engineering, Graduate School of Engineering, Kobe Univer...

Phenyl [(R)-16O,17O,18O]sulphate was synthesized and used to study the stereochemical course of sulphuryl transfer to p-cresol catalysed by arylsulphatase II from Aspergillus oryzae. The reaction was shown to proceed with retention of configuration at the sulphur atom, providing evidence for the involvement of a sulpho-enzyme intermediate on the reaction pathway.

Myrothecium verrucaria bilirubin oxidase expressed in Aspergillus oryzae is in a resting form different from that of the authentic bilirubin oxidase, but reaches the resting form of the authentic enzyme after one cycle of reduction and reoxidation with dioxygen as shown by the absorption and electron paramagnetic resonance spectra.

Aspergillus oryzae has been utilized as a host for heterologous protein production because of its high protein secretory capacity and food-safety properties. However, A. oryzae often produces lower-than-expected yields of target heterologous proteins due to various underlying mechanisms, including degradation processes such as autophagy, which may be a significant bottleneck for protein product...

Amino acids comprise the majority of the flavor compounds in soy sauce. A portion of these amino acids are formed from the biosynthesis and metabolism of the fungus Aspergillus oryzae; however, the metabolic pathways leading to the formation of these amino acids in A. oryzae remain largely unknown. We sequenced the transcriptomes of A. oryzae 100-8 and A. oryzae 3.042 under similar soy sauce fe...