Breeding of Koji-Mold Producing Excessive Acids by Protoplast Fusion

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  • TANIGUCHI-YAMADA Akiko
    Department of Brewing and Fermentation, Faculty of Junior college of Tokyo University of Agriculture
  • SUZUKI Masaharu
    Department of Fermentation, Faculty of Applied Bioscience, Tokyo University of Agriculture
  • KOIZUMI Takeo
    Department of Fermentation, Faculty of Applied Bioscience, Tokyo University of Agriculture

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Other Title
  • プロトプラスト融合による多酸性麹菌の造成
  • プロトプラスト ユウゴウ ニ ヨル タサンセイ コウジキン ノ ゾウセイ

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Abstract

Koji-mold for producing acid was obtained from protoplast fusion. One mutant was derived from the original strain Aspergillus oryzae N-1 isolated from Ina-Koji and exhibited high acid production. The other was derived from the original strain Aspergillus oryzae RIB-176 for sake and exhibited high amylase activity.The mutants of the fungus were induced by successive N-methyl-N'-nitro-N-nitrosoguanidine (NTG) treatment. The protoplasts were obtained from mycelium of two nutritionally complementary mutants using Usukizyme of Trichoderma enzyme. When the koji-mold formed heterocaryons production of protoplast fusion was used for making sake, the acidity of the ripening sake and the mash was double higher than used strain A. oryzae RIB-176.

Journal

  • Food Preservation Science

    Food Preservation Science 28 (3), 127-134, 2002

    Japan Association of Food Preservation Scientists

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