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Poster Presentations
Day 4, June 25（Wed.）
Room P (Maesato East, Foyer, Ocean Wing)
- 4P-PM-09
Investigation of correlation between glucoamylase and haze-komi in rice koji
(1Osaka Univ., 2Institute for Open and Transdisciplinary Research Initiatives)
oHiroko Shinoda1, Eiichiro Fukusaki1,2, Shuichi Shimma2
Rice koji is made by inoculating steamed rice with Aspergillus sp. and fermenting it. When steamed rice is inoculated with koji mold, mycelium grows on the surface and inside of the rice. The mycelial growth inside the rice is called “haze-komi".In the sake brewery, the production stage of rice koji is determined by checking the condition of this haze-komi. However, the important role of rice koji in sake brewing is not the formation of haze-komi, but the reaction by enzymes released by the rice koji. Therefore, it is important to investigate the correlation between the enzymatic reaction and visually visible haze-komi. Especially glucoamylase reaction is an important enzymatic reaction that breaks down rice starch into glucose and is the rate-limiting step in sake brewing. Therefore, this study focused on the glucoamylase
reaction. In this study, mass spectrometry imaging (MSI) was introduced to enzyme histochemistry to clarify the localization of enzymatic reactions. The purpose of this study is to establish a method to visualize glucoamylase reaction using MSI technique and to investigate the correlation between glucoamylase reaction and haze-komi.