Soy sauce production using mushroom strains that produce salt tolerant protease

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  • HOMMA Hiroto
    Department of Brewing and Fermentation, Junior College of Tokyo University of Agriculture
  • TOKUDA Hiroharu
    Department of Brewing and Fermentation, Junior College of Tokyo University of Agriculture
  • NAGASHIMA Ryouta
    Department of Brewing and Fermentation, Junior College of Tokyo University of Agriculture
  • NAKAMURA Kazuo
    Graduate School Department of Interdisciplinary Research, University of Yamanashi
  • NAKANISHI Kotoyoshi
    Department of Brewing and Fermentation, Junior College of Tokyo University of Agriculture

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Other Title
  • 耐塩性プロテアーゼを生産するきのこ類を用いた醤油の製造

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We analyzed the components of nineteen kinds of soy sauce produced using (instead of Aspergillus oryzae) mushroom strains that produce salt tolerant proteases. Mushroom soy sauces produced by Paecilomyces cicadae NBRC33259 and Mucidula mucida var. asiatica SKB022 showed high total nitrogen contents, with less sodium soy sauces of these strains respectively containing total nitrogen of 1.59% and 1.42%. These mushroom soy sauces also showed a high formol nitrogen content of 1.15% and 0.84%, respectively. These values were approximately that of the tested commercial soy sauce, which contained 1.50% total nitrogen and 1.17% formol nitrogen. Reducing sugar content of the less sodium soy sauce produced by Muc. mucida var. asiatica SKB 021 was 102.5 g/L, and that of the normal soy sauce produced by Muc. mucida var. asiatica SKB 022 was 89.46 g/L. These values were markedly higher than that of the commercial soy sauce (24.5 g/L). High reducing sugar content appears to be an important feature of mushroom soy sauces, although there were no marked differences between other components of some mushroom soy sauces and commercial soy sauce.

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