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<p>To improve the understanding of degradation enzyme induction in the fermentation of edible insect (EI)-based koji, various <i>Aspergillus</i> strains were systematically employed to obtain koji samples made of house cricket (<i>Acheta domesticus</i>), two-spotted cricket (<i>Gryllus bimaculatus</i>), house fly (<i>Musca domestica</i>) larvae, and silkworm (<i>Bombyx mori</i>) at larval, pupal, and imago stages. The samples, fermented with nine <i>Aspergillus oryzae</i>, <i>A. sojae</i>, and <i>A. luchuensis</i> strains, were evaluated based on the profile of enzyme activity induction, the changes in amino acid composition, and radical scavenging activity. Koji fermentation generally increased enzyme activities and free amino acid levels including glutamic acid, indicating improved umami potential. Notably, the extent of these increases depended strongly on both insect types and <i>Aspergillus</i> strains. For example, the highest protease activities in house cricket-koji and silkworm-koji were exhibited with <i>A. oryzae</i> No. 6003 and No. 6052 (0.20 and 0.42 U/g koji, respectively), and the largest ɑ-amylase induction in house fly-koji was with <i>A. luchuensis</i> No. 8046 (172 U/g koji), suggesting that the chemical composition of raw material and underlying microbial action interact to determine the outcome. The highest increase in free amino acid level was obtained in the samples of <i>A. sojae</i> No. 7009, implying the importance of actual proteolytic ability against insect protein. Radical scavenging activity increased in a limited number of samples with specific material–strain combinations. These findings help the optimized EI-based koji making and might be applicable for fermented seasoning production directly and for other EI-based foods as an enzyme preparation or quality improver.</p>

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Effect of Different Raw Material Types and Aspergillus Strains on Enzyme Activity Induction Profile in Edible Insect-Based Fermented Koji Products

  • 期刊论文

  • 发表日期：

    2026年2月2日

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  • Satoru Tomita,
  • Yasumasa Ando,
  • Takashi Watanabe,
  • Hideyuki Yamashita,
  • Takahiro Orikasa

摘要

To improve the understanding of degradation enzyme induction in the fermentation of edible insect (EI)-based koji, various Aspergillus strains were systematically employed to obtain koji samples made of house cricket (Acheta domesticus), two-spotted cricket (Gryllus bimaculatus), house fly (Musca domestica) larvae, and silkworm (Bombyx mori) at larval, pupal, and imago stages. The samples, fermented with nine Aspergillus oryzae, A. sojae, and A. luchuensis strains, were evaluated based on the profile of enzyme activity induction, the changes in amino acid composition, and radical scavenging activity. Koji fermentation generally increased enzyme activities and free amino acid levels including glutamic acid, indicating improved umami potential. Notably, the extent of these increases depended strongly on both insect types and Aspergillus strains. For example, the highest protease activities in house cricket-koji and silkworm-koji were exhibited with A. oryzae No. 6003 and No. 6052 (0.20 and 0.42 U/g koji, respectively), and the largest ɑ-amylase induction in house fly-koji was with A. luchuensis No. 8046 (172 U/g koji), suggesting that the chemical composition of raw material and underlying microbial action interact to determine the outcome. The highest increase in free amino acid level was obtained in the samples of A. sojae No. 7009, implying the importance of actual proteolytic ability against insect protein. Radical scavenging activity increased in a limited number of samples with specific material–strain combinations. These findings help the optimized EI-based koji making and might be applicable for fermented seasoning production directly and for other EI-based foods as an enzyme preparation or quality improver.