液体麹法による醤油の製造に関する研究(第1報) : 適正麹菌株の選択

概要

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In order to select mold strains suitable to protease production in submerged culture, forty-three strains belonging to the Asp. oryzae type were tested for their proteolytic enzyme systems. Three strains of Asp. oryzae var. microsporus, i.e., R96V, R28II and R58II, were found to be intensely active protease producers, and in the submerged culture, they were superior to the other Aspergilli used for soy-sauce brewing, including strain A 1-5 and Asp. oniki, which are hitherto known as the most powerful strains in their protease.The strains which produce a large amount of protease in wheat bran Koji are not always active under submerged conditions.In shaking culture, the strains selected by this study produce protease much more than in surface culture with sporulation. Thus it suggests the possibility of using the abovementioned strains for the protease production in submerged culture without sporulation.
社団法人日本生物工学会の論文
1958-03-15