Mirin-Making from Koji Prepared with a Mutant Aspergillus oryzae Producing High Activity of Carboxypeptidase

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概要

• 論文の詳細を見る

• It has been desired to improve the quality of mirin without decreasing the level of productivity. Acoordingly, by ultraviolet irradiation to cause mutation, we screened for murants with high acid carboxypeptidase (ACPase) activity from Aspergillus oryzae IFO 4079 (parental strain). We obtained a mutant with ACPase with the activity of 20,000 units・g^<-1> of koji, about three times that of the parental strain. In mirin-making, koji prepared with this mutant had the same productivity, but the concentration of amino nitrogen in the mirin obtained with this mutant was 1.2-1.4times that of the parental strain. Results of sensory tests showed that the mirin prepared with koji of the mutant had a good teste on the whole. The degree of clouding in mirin made with glutinous rice steamed at atmospheric pressure was much less with koji of this mutant than that of the parental strain.

• 公益社団法人日本生物工学会の論文
• 1989-02-25

著者

• UCHIDA Masahiro

  Department of Physics, Tokyo Institute of Technology

• Uchida M

  Takara Shuzo Co. Ltd. Shiga Jpn

• Uchida Masahiro

  Beverages Research Laboratories Takara Shuzo Co. Ltd.

• OKA Satoru

  Faculty of Engineering, Hiroshima University

• Oka S

  Faculty Of Engineering Hiroshima University

• Oka Satoru

  Department Of Fermentation Technology Faculty Of Engineering Hiroshima University

• Obayashi A

  Central Research Laboratories Takara Shuzo Co. Ltd.

• Uchida M

  Department Of Physics Tokyo Institute Of Technology

• OYASHIKI HARUO

  Beverages Research Laboratories, Takara Shuzo Co., Ltd.,

• OBAYASHI AKIRA

  Beverages and Food Research Laboratories, Takara Shuzo Co., Ltd.,

• Oyashiki Haruo

  Beverages Research Laboratories Takara Shuzo Co. Ltd.

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