Nishimura Ikuko, Shinohara Yasutomo, Oguma Tetsuya, Koyama Yasuji
a Noda Institute for Scientific Research , Noda City , Japan.
Biosci Biotechnol Biochem. 2018 Aug;82(8):1437-1443. doi: 10.1080/09168451.2018.1460574. Epub 2018 Apr 8.
In soy sauce brewing, the results of the fermentation of lactic acid greatly affect the quality of soy sauce. The soy sauce moromi produced with Aspergillus oryzae RIB40 allows the growth of Tetragenococcus halophilus NBRC 12172 but not T. halophilus D10. We isolated and identified heptelidic acid (HA), an inhibitor of glyceraldehyde-3-phosphate dehydrogenase (GAPDH), produced by A. oryzae RIB40 as the growth inhibitor of the salt-tolerant lactic acid bacteria. The growth inhibition of T. halophilus D10 by HA was suggested to be associated with the direct inhibition of GAPDH activity under high salt environment. The difference in the susceptibility to HA among various strains of T. halophilus was caused by the mutations in the gene encoding GAPDH.
在酱油酿造过程中，乳酸发酵的结果对酱油质量有很大影响。用米曲霉RIB40生产的酱油醪允许嗜盐四联球菌NBRC 12172生长，但不允许嗜盐四联球菌D10生长。我们分离并鉴定了米曲霉RIB40产生的3-磷酸甘油醛脱氢酶（GAPDH）抑制剂庚二酸（HA），它是耐盐乳酸菌的生长抑制剂。HA对嗜盐四联球菌D10的生长抑制作用被认为与高盐环境下GAPDH活性的直接抑制有关。不同嗜盐四联球菌菌株对HA敏感性的差异是由编码GAPDH的基因突变引起的。
