Deferriferrichrome非生産性麹菌変異株の造成と変異株の菌学的性質 : 有用清酒麹菌の開発(第1報)

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Since the reddish-yellow color development of sake by iron is due to the formation of a ferrichrome compound by te reaction with deferriferrichrome, produced by Aspergillus oryzae during rice-koji making, it should be possible to prevent excess color development of sake by brewing with a mutant strain of koji mold which produces a lesser amount of deferriferrichrome.By the uv irradiation of conidia on the surface of Czapek's agar medium, we selected 6 mutant strains having lower deferriferrichrome production than their original strains.The morphological and physiological characteristics of the 6 mutant strains were almost the same as those of the parent strains, except for the length of conidophores in some mutants. Some of them also showed different conidial color in old slant culture. It was noteworthy that some mutants showed biseriate sterigmata.No detectable amount of deferriferrichrome was observed during the koji making using one of these 6 mutants (RIB 203-27), while the other 5 mutants produced deferrifierrichrome in very small amounts during the last stage of koji making. Amylase activity of koji using RIB 203-27 and some of the other mutants showed almost equal activity to that the each parent strain. Some also showed a significantly reduced amylase activity compared with the parent.These results show that RIB 203-27 mutant strain is relatively suitable for rice-koji production, though it produced some browning of the rice-koji.
社団法人日本生物工学会の論文
1974-05-25

Deferriferrichrome非生産性麹菌変異株の造成と変異株の菌学的性質 : 有用清酒麹菌の開発(第1報)

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