ISSN:
1573-0972
Keywords:
Aspergillus oryzae
;
glutaminase
;
mixed culture
;
shoyu koji
Source:
Springer Online Journal Archives 1860-2000
Topics:
Biology
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
Abstract For improved fermentation of shoyu (soy sauce), a useful koji-making system has been developed using a mixed tane-koji of two shoyu koji moulds, namely Aspergillus oryzae K2 (length of conidiophores about 350 μm) and the late-conidiation strain, A. oryzae HG (length of conidiophores about 2500 μm). The mixed culture of strains K2 and HG had about twice the glutaminase activity of the single-strain cultures. In addition, the number of conidia in the mixed culture was about 10% of that in a culture of strain K2 alone.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1007/BF00327962
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