The Journal of General and Applied Microbiology
Online ISSN : 1349-8037
Print ISSN : 0022-1260
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A new method for determining the mycelial weight of the koji-mold Aspergillus oryzae by measuring its glycosylceramide content
Jannatul FerdouseMiyuki MiyagawaMikako HiranoYuka KitajimaShigeki InabaHiroshi Kitagaki
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2019 Volume 65 Issue 1 Pages 34-38


At present, the quantitation of the mycelial weight of the industrially important non-pathogenic fungus Aspergillus oryzae, which is used for manufacturing koji, is performed by quantitating N-acetylglucosamine. However, since N-acetylglucosamine is a cell wall component, the extraction procedure is costly and tedious, and its quantitative performance is poor. Here, we report a novel method for the quantitation of A. oryzae mycelial weight. The amount of glycosylceramide significantly correlated with both the mycelial weight of A. oryzae and the amount of N-acetylglucosamine, an established index of the mycelial weight of A. oryzae in koji. This new method is simple and efficient and can be used in the brewing and food industries to determine the mycelial weight of A. oryzae.

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© 2019, Applied Microbiology, Molecular and Cellular Biosciences Research Foundation
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