Utilization of Koji Prepared Using a Strain Obtained by Cell Fusion between Aspergillus oryzae and Aspergillus usamii for Mirin-Making
スポンサーリンク
概要
- 論文の詳細を見る
The mutant CP, derived from Aspergillus usamii mut. shiro-usamii IFO 6082,exhibits high transglucosidase activity. The mutant AP, derived from Aspergillus oryzae IFO 4079,shows high acid carboxypepidase activity. Cell fusion was carried out between CP and AP, and one fusant strain was obtained. The use of koji prepared with the fusant strain produced mirin with about twice as much oligosaccharides compared to that of the mirin of mutant AP.
- 公益社団法人日本生物工学会の論文
- 1989-09-25
著者
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UCHIDA Masahiro
Department of Physics, Tokyo Institute of Technology
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Uchida M
Takara Shuzo Co. Ltd. Shiga Jpn
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Uchida Masahiro
Beverages Research Laboratories Takara Shuzo Co. Ltd.
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OKA Satoru
Faculty of Engineering, Hiroshima University
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Oka S
Faculty Of Engineering Hiroshima University
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Obayashi A
Central Research Laboratories Takara Shuzo Co. Ltd.
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Uchida M
Department Of Physics Tokyo Institute Of Technology
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Takayama Takumi
Takara Shuzo Co., Ltd, Central Research Laboratories
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OYASHIKI HARUO
Beverages Research Laboratories, Takara Shuzo Co., Ltd.,
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TAKAYAMA TAKUMI
Beverages Research Laboratories, Takara Shuzo Co., Ltd.,
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FUKUI AYAKO
Beverages Research Laboratories, Takara Shuzo Co., Ltd.,
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OBATASHI AKIRA
Central
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OKA SATORU
Research Laboratories, Takara Shuzo Co., Ltd.,
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Takayama Takumi
Takara Shuzo Co. Ltd Central Research Laboratories
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Fukui Ayako
Beverages Research Laboratories Takara Shuzo Co. Ltd.
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Oyashiki Haruo
Beverages Research Laboratories Takara Shuzo Co. Ltd.
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