プロトプラスト融合による醤油麹菌の育種

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  • Koji-Mold Breeding by Protoplast Fusion for Soy Sauce Production
  • プロトプラスト ユウゴウ ニヨル ショウユ コウジキン ノ イクシュ コウジキ

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Protoplast fusion was used to breed Koji-Mold Aspergillus oryzae var. No. 13 for soy sauce production. Protoplasts were obtained from mycelia of two nutritionally complementary mutants using snail gut juice. One mutant was derived from the original strain No. 13 and exhibited fast growth. The other was derived from mutant strain No. 8536 and produced 8-times more protease than strain No. 13 but exhibited slow growth.<br> When the protoplasts of the two strains were treated with a solution containing 20% polyethylene glycol, they fused effectively and formed heterocaryons. The fusion frequency was 1%. It was based on the ratio of the number of colonies developing on the minimal medium to that of supplemental medium after fusion treatment. Two of the green strains derived from the heterocaryon showed high stability, fast growth and abundant sporulation, producing 2.3-times more protease than strain No. 13 in Koji culture. The green strains were probably heterozygous diploids, because of the formation of recombinants.

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