Comparative analysis of lipolytic enzymes involved in the surface fermentation of dried katsuobushi by xerophilic molds
cLip_5 and its homolog pLip_2 were identified as the most promising enzymes for katsuobushi fermentation, because of their high hydrolytic activities toward fish oil and adaptability to low water activity conditions. These findings support the selection of optimal Aspergillus strains as starter cultures to potentially shorten the fermentation time and improve the quality and shelf life of katsuobushi. © 2025 Society of Chemical Industry.
Authors
- Junichi Matsumoto (ORCID: https://orcid.org/0000-0002-7464-5819)
- Yukihiro Kimura (ORCID: https://orcid.org/0000-0003-3747-0367)
- Shin‐ichi Tanaka (ORCID: https://orcid.org/0000-0002-5242-1355)
- Tomoya Umeki
- Shinji Takenaka (ORCID: https://orcid.org/0000-0002-7189-5927)
- Mikiharu Doi
- R. Toyoshima (ORCID: https://orcid.org/0009-0009-7070-7849)
Institutions
- Marutomo (Japan) (JP)
- Kobe University (JP)
Publication Details
- Journal
- Journal of the Science of Food and Agriculture
- Published
- 2025-02-07
- DOI
- https://doi.org/10.1002/jsfa.14170
- Citations
- 1
- Primary Topic
- Enzyme Catalysis and Immobilization
- Type
- article
- Field-Weighted Citation Impact
- 0.81
Funders
- Toyo Suisan Foundation
- Japan Society for the Promotion of Science