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about fungus

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about fungus

Postby mslynnlynn » Thu May 12, 2005 9:06 am

please,help me. i want to know the action of Aspergilus oryzae in the fermentation of
soy-bean food.eg.soy sauce.
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Postby James » Thu May 12, 2005 3:06 pm

Aspergillus oryzae is a bacterium which yeilds the enzyme amylase. This breaks down starch into sugars, and protein into amino acids.The products of both processes are used as food for the yeast and other microorganisms later on in fermentation.
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Postby DevGrp » Sun May 15, 2005 7:39 am

Actually Aspergillus is a fungus and amylase only breaks down the starch, other fungal enzymes are responsiblbe for breaking down soy protein.

see
http://web.ukonline.co.uk/webwise/spinn ... soysau.htm
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Postby MrMistery » Sun May 15, 2005 6:10 pm

Yes, James I am afraid you are wrong and devgrp is right. Asperigillus sp is a fungus. Amylase is a general term for glicolitical enzime(ONLY breaks down sugars)
"As a biologist, I firmly believe that when you're dead, you're dead. Except for what you live behind in history. That's the only afterlife" - J. Craig Venter
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