LIPASE AND PHOSPHOLIPASE PRODUCTION BY ASPERGILLUS REPENS UTILIZED INMOLDING OF KATSUOBUSHI PROCESSING

Aspergillus repens, a popular saprophyte in ''katsuobushi'' molding, i nduced the lipase and phospholipase production in the semi-defined liq uid media containing 1% casamino acid and 20% glycine with the additio n of olive oil or phosphatidylcholine, respectively. The mold consumed the free fatty acids, liberated from lipids contained in medium. Thes e enzymes were detected in the sliced product medium of broil-dried sk ipjack meat during the molding process, and the growth of A. repens ca used the decrease of lipid content. The distribution of glucosamine, i ndicator of mycelium growth, in commercial ''katsuobushi'' revealed th at A. repens grew only on the surface. The results indicate that the m olding process contributed to the hydrolysis of lipids by the enzymes and the subsequent decrease of lipid concentration by the consumption of liberated free fatty acid on the surface of ''katsuobushi''.