Aspergillus Oryzae

a filamentous fungus (a mold)

WhatsNew:

Oily animal treatment is reviewed in the Gulf of Mexico

No need for scrubbing

No need for scrubbing with mayonnaise and handling the animals and birds for hours on end, a process that traumatizes animals and requires considerable man power. Trials show that spraying a SlickAway™ solution onto the feathers, a significant proportion of the crude oil (approximately (75-80%) came off by moving them around in a pool of water or by rinsing with a shower spray; an application baby oil or vegetable oil removes any remaining crude oil residue.

 

CurrentNews:

Lewis Patton; Superintendent

"...Aquinoc is the only one that works.”

Quote from Lewis Patton; Superintendent Caughnawaga Golf Course: "We use environmentally designed practices on our course. I have tried many different biological products to treat our ponds and Aquinoc is the only one that works.”

Aspergillus Oryzae

Scientific classification

Scientific classification Domain: Eukarya Kingdom: Fungi Division: Ascomycota Class: Eurotiomycetes Order: Eurotiales Family: Trichocomaceae Genus: Aspergillus Species: A. oryzae Binomial name Aspergillus oryzae (Ahlburg) E. Cohn)

A. oryzae is a filamentous fungus (a mold). It is used in Chinese and Japanese cuisine to ferment soybeans. It is also used to saccharify rice, other grains, and potatoes in the making of alcoholic beverages such as huangjiu, sake, and shōchū.

The domestication of A. oryzae occurred at least two thousand years ago. A. oryzae is used for the production of rice vinegars. Alcoholic beverages such as Japanese sake are often made from rice or other starchy ingredients (like manioc), rather than from grapes or malted barley.

Typical microorganisms used to make alcohol, such as yeasts of the genus Saccharomyces, cannot ferment these starches, and so koji mold such as Aspergillus oryzae is used to break down the starches into simpler sugars.

Studies of the molecular signature of “domesticated” Aspergillus oryzae shows that the ratio of nonsynonymous to synonymous genetic substitutions and the percentage of estimated deleterious substitutions along the A. oryzae lineage were lower than those in the wild sister lineage Aspergillus flavus; this indicatesvery little mutations in these strains.

Aspergillus
Aspergillus species are highly aerobic and are found in almost all oxygen-rich environments, where they commonly grow as molds on the surface of a substrate, as a result of the high oxygen tension.

Commonly, fungi grow on carbon-rich substrates such as monosaccharides (such as glucose) and polysaccharides (such as amylose). Aspergillus species are common contaminants of starchy foods (such as bread and potatoes), and grow in or on many plants and trees. Members of the genus are also sources of natural products that can be used in the development of medications to treat human disease.[4]

Aspergillus sp are commonly used for the production of native and foreign enzymes, including glucose oxidase and hen egg white lysozyme. In these instances, the culture is grown as a submerged culture in a bioreactor.

InocUsol

Components

A. Oryzae is a safe well defined aspergillum. When in contact with energy sources Aspergillus oryzae secrete enzymes capable of converting complex organic molecules to simpler ones; Oryzae is also high in several phosphatise activities increasing the bioavailability of phosphate as energy source to increase metabolism in the inoculated microbes those in the surrounding environment.

They provide additional sources of nutrition in the microbial colonization, by B. subtilis in particular, of the grasses and plant roots in the habitat that filter the polluted water and breakdown organic pollution, by the more powerful microbial elements of the InocUsol treatment and are integral in the microbial ecology associated with the well being of many trees and plants in our environment.

They are sources of other medicinal molecules and are associated with numerous natural habitats including ocean environments.

 

References:

1. Index Fungorum

2. Rokas, A. (2009). "The effect of domestication on the fungal proteome". Trends in genetics : TIG 25 (2): 60–63. doi:10.1016/j.tig.2008.11.003. PMID 19081651. edit

3. http://www.tokyofoundation.org/en/series/japanese-traditional-foods/vol.-10-koji-an- aspergillus

4. Kitamoto, Katsuhiko (2002). "Molecular Biology of the Koji Molds". Advances in Applied Microbiology 51: 129–153. doi:10.1016/S0065-2164(02)51004-2. PMID 12236056. http://www.sciencedirect.com/science?_ob=ArticleURL&_udi=B7CSY-4B2CDJ3- 5&_user=10&_coverDate=12%2F31%2F2002&_alid=670609622&_rdoc=1&_fmt=summary&_orig= search&_cdi=18035&_sort=d&_docanchor=&view=c&_ct=1&_acct=C000050221&_version=1&_url Version=0&_userid=10&md5=12d38e10c090ec74a4e539e8b48c17c2.

5. Goffeau, André (December 2005). "Multiple moulds". Nature 438 (7071): 1092–1093. doi:10.1038/4381092b. PMID 16371993.

6. Machida, Masayuki et al. (December 2005). "Genome sequencing and analysis of Aspergillus oryzae". Nature 438: 1157–1161. doi:10.1038/nature04300. PMID 16372010.

7. Galagan, James E. et al. (December 2005). "Sequencing of Aspergillus nidulans and comparative analysis with A. fumigatus and A. oryzae". Nature 438: 1105–1115. doi:10.1038/nature04341. PMID 16372000.

Aspergillus general

1. Geiser, D. (2009). "Sexual structures in Aspergillus: morphology, importance and genomics". Medical mycology : official publication of the International Society for Human and Animal Mycology 47 Suppl 1: S21–S26. doi:10.1080/13693780802139859. PMID 18608901. edit

2. Bennett JW (2010). "An Overview of the Genus Aspergillus". Aspergillus: Molecular Biology and Genomics. Caister Academic Press. ISBN 978-1-904455-53-0.

3. Wortman; Gilsenan, J.; Joardar, V.; Deegan, J.; Clutterbuck, J.; Andersen, M.; Archer, D.; Bencina, M. et al. (2009). "The 2008 update of the Aspergillus nidulans genome annotation: a community effort". Fungal genetics and biology : FG & B 46 Suppl 1: S2–13. doi:10.1016/j.fgb.2008.12.003.