PMID- 35370230
OWN - NLM
STAT- MEDLINE
DCOM- 20220621
LR  - 20220621
IS  - 1349-8037 (Electronic)
IS  - 0022-1260 (Linking)
VI  - 68
IP  - 1
DP  - 2022 Jun 20
TI  - Isolation of Aspergillus oryzae mutants producing low levels of 
      2,4,6-trichloroanisole.
PG  - 24-29
LID - 10.2323/jgam.2021.09.002 [doi]
AB  - Musty or moldy off-odor in sake severely reduces its quality. Such off-odor is 
      caused by 2,4,6-trichloroanisole (TCA), a compound that is produced by 
      Aspergillus oryzae during sake production by O-methylating the precursor 
      2,4,6-trichlorophenol (TCP). TCP suppresses the growth of fungi, including A. 
      oryzae, although TCA does not. Therefore, strains that are unable to convert TCP 
      to TCA should be sensitive to TCP in the medium. Nevertheless, A. oryzae with a 
      disrupted O-methyltransferase gene (DeltaomtT) grew in a medium containing TCP. In 
      agar medium, we observed no growth difference between the DeltaomtT strain and a 
      non-disrupted transformant; however, a significant growth delay was observed with 
      the DeltaomtT strain grown in liquid medium containing 0.5 microg/mL of TCP. This strain 
      was more sensitive to low concentrations of TCP, suggesting that omtT contributes 
      to the conversion (detoxification) of TCP in liquid culture. We generated A. 
      oryzae RIB 40 mutants by ultraviolet irradiation and then cultured them in liquid 
      medium containing TCP to obtain strains that did not produce moldy odor. The 
      slow-growing strains were cultured in agar plates and then used to make koji with 
      added TCP. We obtained three strains with lower TCA-producing ability and with 
      sufficient hydrolase activities for sake brewing.
FAU - Endo, Michiko
AU  - Endo M
AD  - Department of Materials Science, Yonago College, National Institute of 
      Technology.
FAU - Ito, Ren
AU  - Ito R
AD  - Department of Materials Science, Yonago College, National Institute of 
      Technology.
FAU - Ise, Ayaka
AU  - Ise A
AD  - Department of Materials Science, Yonago College, National Institute of 
      Technology.
FAU - Ueta, Shinya
AU  - Ueta S
AD  - Department of Materials Science, Yonago College, National Institute of 
      Technology.
FAU - Yamamura, Mei
AU  - Yamamura M
AD  - Department of Materials Science, Yonago College, National Institute of 
      Technology.
FAU - Uehara, Yurina
AU  - Uehara Y
AD  - Department of Materials Science, Yonago College, National Institute of 
      Technology.
FAU - Fujii, Yuzo
AU  - Fujii Y
AD  - Department of Materials Science, Yonago College, National Institute of 
      Technology.
FAU - Kanda, Ryoko
AU  - Kanda R
AD  - National Research Institute of Brewing.
FAU - Fujita, Akiko
AU  - Fujita A
AD  - National Research Institute of Brewing.
FAU - Isogai, Atsuko
AU  - Isogai A
AD  - National Research Institute of Brewing.
FAU - Fujii, Tsutomu
AU  - Fujii T
AD  - National Research Institute of Brewing.
AD  - Present address: Faculty of Food and Agricultural Sciences, Fukushima University.
FAU - Yamada, Osamu
AU  - Yamada O
AD  - National Research Institute of Brewing.
LA  - eng
PT  - Journal Article
DEP - 20220402
PL  - Japan
TA  - J Gen Appl Microbiol
JT  - The Journal of general and applied microbiology
JID - 0165543
RN  - 0 (Anisoles)
RN  - 0 (Chlorophenols)
RN  - 0 (Saccharomyces cerevisiae Proteins)
RN  - 31O3X41254 (2,4,6-trichloroanisole)
RN  - 9002-18-0 (Agar)
SB  - IM
MH  - Agar
MH  - Alcoholic Beverages
MH  - Anisoles
MH  - *Aspergillus oryzae/genetics
MH  - *Chlorophenols
MH  - Fermentation
MH  - Saccharomyces cerevisiae
MH  - *Saccharomyces cerevisiae Proteins
OTO - NOTNLM
OT  - 2,4,6-trichloroanisole
OT  - 2,4,6-trichlorophenol
OT  - Argillus oryzae
OT  - O-methyltransferase
OT  - musty/moldy off-odor mut
OT  - mutant
EDAT- 2022/04/05 06:00
MHDA- 2022/06/22 06:00
CRDT- 2022/04/04 05:26
PHST- 2022/04/05 06:00 [pubmed]
PHST- 2022/06/22 06:00 [medline]
PHST- 2022/04/04 05:26 [entrez]
AID - 10.2323/jgam.2021.09.002 [doi]
PST - ppublish
SO  - J Gen Appl Microbiol. 2022 Jun 20;68(1):24-29. doi: 10.2323/jgam.2021.09.002. 
      Epub 2022 Apr 2.