Koji-Mold Breeding by Protoplast Fusion for Soy Sauce Production
نویسندگان
چکیده
منابع مشابه
Occurrence of toxicity among protease, amylase, and color mutants of a nontoxic soy sauce koji mold.
A soy sauce koji mold, Aspergillus flavus var. columnaris Raper and Fennel (ATCC 44310), was treated with UV irradiation to obtain mutant strains possessing high protease activities, high amylase activities, and light-colored conidia. Selected mutant strains were tested for toxicity, and some were found acutely toxic to weanling rats, although all were negative for aflatoxin production.
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Two different extracellular proteases, protease I (P-I), an alkaline protease, and protease II (P-II) a neutral protease, from Aspergillus flavus var. columnaris were partially purified by using (NH(4))(2)SO(4) precipitation, diethylaminoethyl-Sephadex A-50 chromatography, carboxymethylcellulose CM-52 chromatography, and Sephadex G-100 gel filtration. The degree of purity was followed using pol...
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Filamentous fungi Trichoderma spp. are efficient hyper-producers of industrially important enzymes. Xylanases are essential hemicellulases having vast ranges of applications in the various industrial sectors. In this study, the protoplast fusion of two T. virens and </span...
متن کاملIsolation and analysis of molds from soy sauce koji in Thailand.
Five different isolates of Aspergillus and one of Mucor were compared with a Japanese commercial strain of Aspergillus oryzae for proteolytic activity on wheat bran substrate. One isolate of Aspergillus with superior protease production, identified as Aspergillus flavus var. columnaris, showed no detectable aflatoxin production on glutinous rice or soybean substrate. Preliminary tests using thi...
متن کاملMetagenomic Profiling of the Bacterial Community Changes from Koji to Mash Stage in the Brewing of Soy Sauce.
The improvement of soy sauce fermentation is restricted by the insufficient information on bacterial community. In this study, bacterial communities in the koji and mash stage were compared based on next-generation sequencing technology. A total of 29 genera were identified in the koji stage, while 34 in the mash stage. After koji stage, 7 genera disappeared and 12 new genera appeared in the ma...
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ژورنال
عنوان ژورنال: Journal of the agricultural chemical society of Japan
سال: 1983
ISSN: 0002-1407,1883-6844
DOI: 10.1271/nogeikagaku1924.57.1