Abstract
Koji is commonly used in manufacturing Japanese fermented products and promotes enzymatic degradation. In recent years, a seaweed koji has been developed by culturing Aspergillus oryzae on nori Pyropia yezoensis. In the present study, we prepared nori koji by culturing A. oryzae on high- and low-quality noris and then mixing this preparation with additional dried nori. Suitable fermentation conditions for increasing the taste-active components of the nori mixed with nori koji were investigated. The mixture of nori and koji prepared from high-quality nori, with added water, cultured for 120 days at 10 °C, provided the greatest increase (7 times) in free amino acids. The changes in taste after culturing the nori and koji mixture were evaluated using a taste-sensing system. The sourness score of the nori and koji mixture increased significantly, but the scores for other attributes such as bitterness and umami richness did not increase after culture. The present study has demonstrated a clear increase in the free amino acid content of nori and a modification in the taste score by aging the culture with nori koji. These results will encourage the development of ‘aged seaweed,’ a novel value-added product with nutritional and taste elements modified using seaweed koji.
Similar content being viewed by others
References
DuBois M, Gilles KA, Hamilton JK, Rebers PA, Smith F (1956) Phenol colorimetric method for determination of sugars and related substances. Anal Chem 28:350–356
Fujii F, Ozeki K, Kanda A, Hamachi M, Nunokawa Y (1992) A simple method for the determination of grown mycelial content in rice koji using commercial cell wall lytic enzyme, yatalase. J Brew Soc Jpn 87(10):757–759
Fujii N, Ikeura S (2010) The cause of dried nori price slump produced at Ariake-Ocean, Japan. Bull Fukuoka Fisheries Mar Tec 20:119–125 (in Japanese)
Funatsu Y, Konagaya S, Katoh I, Takeshima F, Kawasaki K, Ino S (2000) Extractive components of fish sauce from the waste of frigate mackerel surimi processing and a comparison with those of several Asian fish sauces. Nippon Suisan Gakkaishi 66:1026–1035 (in Japanese with English abstract)
Furukawa H (2012) The measurement of teste—food development and sensory evaluation. Miyukisyobou, Tokyo (in Japanese)
Hagino H, Nakayama K (1967) Amino acid metabolism in microorganisms. Nippon Nogeikagaku Kaishi 6:271–275 (in Japanese with English abstract)
Hayashi K (1989) Sensing of umami taste and synergistic effects with synthetic lipid membranes. Sens Mater 1:321–334
Hayashi N, Chen R, Ikezaki H, Yamaguchi S, Maruyama D, Yamaguchi Y, Ujihara T, Kohata K (2009) Techniques for universal evaluation of astringency of green tea infusion by use of a taste sensor system. Biosci Biotechnol Biochem 70:626–631
Ishige N (1993) Cultural aspects of fermented fish products in Asia. In: Lee CH, Steinkraus KH, Alan Reilly PJ (eds) Fish fermentation technology. United Nations University Press, Tokyo, pp 12–32
Intelligent Sensor Technology (2011) Taste sensing system TS-500Z analysis application. Intelligent Sensor Technology, Kanagawa (in Japanese)
JASCO Corporation (2015) Analysis of organic acids including levulinic acid in soy sauce. LC application data, No. 220060H, JASCO Corporation. Tokyo, pp 1–2 (in Japanese)
Kitaoka C, Hosoe J, Hakamatsuka T, Araya K, Habara M, Ikezaki H, Sato N, Shinagawa A, Yamamoto J, Yoshinaga Y (2016) Taste component analysis of Pacific cultured in Konagai, Nagasaki and taste evaluation using a teste-sensing system. Jpn J Food Chem 23:63–71
Lowry OH, Rosebrough NJ, Farr AL, Randall RJ (1951) Protein measurement with the Folin phenol reagent. J Biol Chem 193:265–275
Murayama F, Shimizu Y, Takagi S (2015) The relationship between nutrient concentration in the coastal area of Okayama prefecture, the color tone of fresh nori (Pyropia) and the unit price of dried nori. Nippon Suisan Gakkaishi 81:107–114 (in Japanese with English abstract)
Murayama F, Sato J, Touhata K, Ishida N (2018) Taste evaluations of ovigerous and soft-shelled female swimming crab Portunus tritubercultus meat extract. Nippon Suisan Gakkaishi 84:425–433 (in Japanese with English abstract)
Reissing JL, Storminger JL, Leloir LF (1955) A modified colorimetric method for the estimation of N-acetylamino sugars. J Biol Chem 217:959–966
Ross HE, Murray DJ (1996) Weber on the tactile senses, 2nd edn. Taylor and Francis, Oxford
Shimadzu Corporation (2007) Analysis of amino acids including brewing food. LC analysis guide. Shimadzu Corporation, Kyoto, pp 10 (in Japanese)
Somogyi M (1952) Notes on sugar determination. J Biol Chem 195:19–23
Steinkraus KH (1993) Comparison of fermented foods of the East and West. In: Lee CH, Steinkraus KH, Alan Reilly PJ (eds) Fish fermentation Technology. United Nations University Press, Tokyo, pp 1–12
Sugiyama N, Shimahara H, Andoh T (1972) Studies on mannan and related compounds. I. the purification of konjac mannan. Bull Chem Soc Jpn 45:561–563
Tahara Y, Toko K (2013) Electronic tongues-a review. IEEE Sens J 13:3001–3011
The Council for Science and Technology, Ministry of Education, Culture, Sports, Science, and Technology, Japan (2004) Analytical manual for standard tables of food composition in Japan—reference materials for the subdivision on resources Revised and enlarged edn. Kenpakusha, Tokyo (in Japanese)
Uchida M, Murata M (2004) Isolation of a lactic acid bacterium and yeast consortium from a fermented material of Ulva spp. (Chlorophyta). J Appl Microbiol 97:1297–1310
Uchida M, Amakasu H, Satoh Y, Murata M (2004) Combinations of lactic acid bacteria and yeast suitable for preparation of marine silage. Fish Sci 70:507–517
Uchida M, Murata M, Ishikawa F (2007) Lactic acid bacteria effective for regulating the growth of contaminant bacteria during the fermentation of Undaria pinnatifida (Phaeophyta). Fish Sci 73:694–704
Uchida M, Miyoshi T, Yoshida G, Niwa K, Mori M, Wakabayashi H (2014a) Isolation and characterization of halophilic lactic acid bacteria acting as a starter culture for sauce fermentation of the red alga Nori (Porphyra yezoensis). J Appl Microbiol 116:1506–1520
Uchida M, Miyoshi T, Kaneniwa M, Ishihara K, Nakashimada Y, Urano N (2014b) Production of 16.5% v/v ethanol from seagrass seeds. J Biosci Bioeng 118:646–650
Uchida M, Kurushima H, Ishihara K, Murata Y, Touhata K, Ishida N, Niwa K, Araki T (2017) Characterization of fermented seaweed sauce prepared from nori (Pyropia yezoensis). J Biosci Bioeng 123:327–332
Uchida M, Kurushima H, Hideshima N, Araki T, Ishihara K, Murata Y, Touhata K, Ishida N (2018) Preparation and characterization of fermented seaweed sauce manufactured from low quality nori (dried and fresh fronds of Pyropia yezoensis). Fish Sci 84:589–596
Uchida M, Hideshima N, Araki T (2019) Development of koji by culturing Aspergillus oryzae on nori (Pyropia yezoensis). J Biosci Bioeng 127:183–189
Acknowledgements
The authors thank Mr. Kazuya Yamamoto (Okayama prefectural branch of the Japan Fisheries Cooperative), Ms. Yasuko Shimizu, Mr. Kenji Churiki, and Mr. Masaaki Hamazaki for the necessary logistics for collecting the dried nori.
Author information
Authors and Affiliations
Corresponding author
Additional information
Publisher's Note
Springer Nature remains neutral with regard to jurisdictional claims in published maps and institutional affiliations.
Rights and permissions
About this article
Cite this article
Murayama, F., Kusaka, K., Uchida, M. et al. Preparation of nori Pyropia yezoensis enriched with free amino acids by aging the culture with nori koji. Fish Sci 86, 531–542 (2020). https://doi.org/10.1007/s12562-020-01419-z
Received:
Accepted:
Published:
Issue Date:
DOI: https://doi.org/10.1007/s12562-020-01419-z