Breeding by Protplast Fusion of Koji Mold, Aspergillus sojae(Microbiology & Fermentation Industry)

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概要

• 論文の詳細を見る

• The protoplast fusion of Aspergillus sojae was studied to develop a breeding system for the more desirable koji-molds in the production of shoyu (Japanese fermented soy-sauce) with special attention as to their enzyme productivities. Double-marker mutants, as to conidial color and nutritional requirement, were first derived from the parental strains selected from genealogically unrelated A. sojae cultures showing characteristic enzyme-productivites. Protoplasts of the mutants were obtained in high yields by using a combined enzyme-system composed of the enzyme preparation obtained from a culture filtrate of Bacillus circulans IAM 1165 and commercial chitinase (ICN). The protoplasts were fused in PEG 6000. Many of the fused products that grew on minimal regenetaion plates were found to be heterokaryons. Stable heterozygous diploids with green conidia were induced from heterokaryons on UV treatment. One hundred and thirty diploid strains were obtained and their enzyme-productivities were assayed. The activities of both protease and glutaminase were distributed within the range of those of the parents, and in most strains, the sum of the two activities did not exceed those in the cases of the parents. Exceptionally, a few diploids showing well-balanced high productivity of both enzymes were also obtained.

• 社団法人日本農芸化学会の論文
• 1987-04-23

著者

• USHIJIMA Shigeomi

  Soy Sauce Research Laboratory, Kikkoman Corp.

• NAKADAI Tadanobu

  Soy Sauce Research Laboratory, Kikkoman Corp.

• Nakadai Tadanobu

  Soy Sauce Research Laboratory Kikkoman Corp.

• Ushijima Shigeomi

  Soy Sauce Research Laboratory Kikkoman Corp.

関連論文

• Interspecific Electrofusion of Protoplasts between Aspergillus oryzae and Aspergillus sojae(Microbiology & Fermentation Industry)
• Further Evidence on the Interspecific Protoplast Fusion between Aspergillus oryzae and Aspergillus sojae and Subsequent Haploidization, with Special Reference to Their Production of Some Hydrolyzing Enzymes(Microbiology & Fermentation Industry)
• Breeding of New Koji-molds through Interspecific Hybridization between Aspergillus oryzae and Aspergillus sojae by Protoplast Fusion(Microbiology & Fermentation Industry)
• Breeding by Protplast Fusion of Koji Mold, Aspergillus sojae(Microbiology & Fermentation Industry)
• Improvement of Enzyme Productivities through Mutation or Haploidization of Heterozygous Diploids Obtained by Protoplast-fusion of Aspergillus sojae

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