プロトプラスト融合による多酸性麹菌の造成

• 谷口 (山田) 亜樹子

  東京農業大学短期大学部醸造学科

• 鈴木 昌治

  東京農業大学応用生物科学部醸造科学科

• 小泉 武夫

  東京農業大学応用生物科学部醸造科学科

書誌事項

タイトル別名

• Breeding of Koji-Mold Producing Excessive Acids by Protoplast Fusion
• プロトプラスト ユウゴウ ニ ヨル タサンセイ コウジキン ノ ゾウセイ

抄録

Koji-mold for producing acid was obtained from protoplast fusion. One mutant was derived from the original strain Aspergillus oryzae N-1 isolated from Ina-Koji and exhibited high acid production. The other was derived from the original strain Aspergillus oryzae RIB-176 for sake and exhibited high amylase activity.The mutants of the fungus were induced by successive N-methyl-N'-nitro-N-nitrosoguanidine (NTG) treatment. The protoplasts were obtained from mycelium of two nutritionally complementary mutants using Usukizyme of Trichoderma enzyme. When the koji-mold formed heterocaryons production of protoplast fusion was used for making sake, the acidity of the ripening sake and the mash was double higher than used strain A. oryzae RIB-176.

収録刊行物

• 日本食品保蔵科学会誌

  日本食品保蔵科学会誌 28 (3), 127-134, 2002

  一般社団法人　日本食品保蔵科学会

キーワード

• Protoplast Fusion

詳細情報

• CRID: 1390282680095441792
• NII論文ID: 10012598042
• NII書誌ID: AA11178236
• DOI: 10.5891/jafps.28.127
• ISSN: 21861277
• ISSN: 13441213
• NDL書誌ID: 6152548
• Web Site: https://agriknowledge.affrc.go.jp/RN/2030652262
• Web Site: https://ndlsearch.ndl.go.jp/books/R000000004-I6152548
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