JP5607168B2 - プロテアーゼ活性が強化されたアスペルギルスソーヤ変異株及びこれを用いた天然風味向上剤の製造方法 - Google Patents
プロテアーゼ活性が強化されたアスペルギルスソーヤ変異株及びこれを用いた天然風味向上剤の製造方法 Download PDFInfo
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
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- C12P21/00—Preparation of peptides or proteins
- C12P21/06—Preparation of peptides or proteins produced by the hydrolysis of a peptide bond, e.g. hydrolysate products
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- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/20—Synthetic spices, flavouring agents or condiments
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Description
本発明は、プロテアーゼ活性の高い菌株を選別後、NTG(N−methyl−N'−Nitroso−N−nitrosoguanidine)を処理し、且つ、放射線を照射して変異を誘発することにより、プロテアーゼ活性が強化されたアスペルギルスソーヤ変異株を提供する。
韓国の各地から収集した伝統の大豆の麹、味噌、醤油などの各試料5gを段階的に希釈して、0.1%のtween80を添加した後、0.1%のTritonX−100を含有する最小寒天平板培地(Czapek dox agar)に塗抹した。30℃の温度条件下で3日〜4日間培養し、コロニーの周りの大きな透明帯の菌株を分離した。
(1)NTG変異
前記アスペルギルスソーヤ(Aspergillussojae)CJCC_011057P(KCCM11043P)をPDA斜面培地にて培養して胞子懸濁液を得、3mg/mlのNTG(N−methyl−N'−Nitroso−N−nitrosoguanidine)溶液を前記胞子懸濁液と同量混合して、30℃の温度条件下で1時間培養した。
前記NTG変異後に選別された約200個以上のプロテアーゼ高活性変異株をPDA斜面培地にて培養して胞子懸濁液を得、0.3KGyの放射線を1時間かけて照射した。前記胞子懸濁液をPDA培地に塗抹し、生存コロニーをPDA斜面培地に30℃の温度条件下で4日〜7日間培養した。
カゼインを基質として用いるアンソン萩原変法(B. Hagihara et al., 1958, J. Biochem. 45 (1958), 185−94.)に従いプロテアーゼ活性を測定した。
変異株であるアスペルギルスソーヤCJCC_080124P(KCCM11026P)及び親株であるアスペルギルスソーヤCJCC_011057P(KCCM11043P)の培養物2000mlをそれぞれ脱脂大豆500gに蒸留水800mlを加えて、121℃の温度条件下で20分間殺菌した液に混合して、40℃の温度条件下で10日間反応させた。反応に際し、市販の酵素グルタミナーゼ(glutaminase、aminoenzyme INC)を0.05%添加してグルタミン酸の含量をさらに増大させた。前記ろ過液に対する分析結果を下記表2に示す。
Claims (5)
- アスペルギルスソーヤ(Aspergillussojae)CJCC_011057P(KCCM11043P)由来の、NTG(N−methyl−N'−Nitroso−N−nitrosoguanidine)を処理した後に、0.3KGyの放射線を1時間かけて照射して変異を誘発することにより、プロテアーゼの活性が強化されていることを特徴とするアスペルギルスソーヤ変異株。
- アスペルギルスソーヤ(Aspergillussojae)CJCC_011057P(KCCM11043P)由来の、プロテアーゼの活性が強化されているアスペルギルスソーヤ変異株であることを特徴とするアスペルギルスソーヤ(Aspergillussojae)CJCC_080124P(KCCM11026P)。
- (a)請求項1または2に記載のアスペルギルスソーヤ変異株を培養するステップと、
(b)前記ステップ(a)における培養物をタンパク質源に添加して加水分解するステップと、
(c)前記ステップ(b)において得られたタンパク加水分解液を濃縮・乾燥した後に粉体化させるステップと、
を含むことを特徴とする天然風味向上剤の製造方法。 - 前記培養物に、タンパク質加水分解酵素、細胞壁分解酵素またはグルタミナーゼを含有する酵素液または酵素製剤をさらに添加することを特徴とする請求項3に記載の天然風味向上剤の製造方法。
- 前記加水分解は、20〜60℃の温度条件下で6時間〜15日間反応させることを特徴とする請求項3に記載の天然風味向上剤の製造方法。
Applications Claiming Priority (3)
Application Number | Priority Date | Filing Date | Title |
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KR10-2009-0098528 | 2009-10-16 | ||
KR1020090098528A KR101191010B1 (ko) | 2009-10-16 | 2009-10-16 | 프로테아제 활성이 강화된 아스퍼질러스 소재 변이주 및 이를 이용한 천연 맛 향상제의 제조방법 |
PCT/KR2009/006306 WO2011046249A1 (ko) | 2009-10-16 | 2009-10-29 | 프로테아제 활성이 강화된 아스퍼질러스 소재 변이주 및 이를 이용한 천연 맛 향상제의 제조방법 |
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JP2013505717A JP2013505717A (ja) | 2013-02-21 |
JP5607168B2 true JP5607168B2 (ja) | 2014-10-15 |
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US (1) | US8741626B2 (ja) |
EP (1) | EP2481798B1 (ja) |
JP (1) | JP5607168B2 (ja) |
KR (1) | KR101191010B1 (ja) |
CN (1) | CN102575245B (ja) |
WO (1) | WO2011046249A1 (ja) |
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KR101500846B1 (ko) * | 2013-07-23 | 2015-03-16 | 씨제이제일제당 (주) | 천연 소고기 풍미 조미소재의 제조 방법 |
KR101500848B1 (ko) * | 2013-07-23 | 2015-03-09 | 씨제이제일제당 (주) | 천연 뉴트럴 조미소재의 제조 방법 |
KR101500847B1 (ko) * | 2013-07-23 | 2015-03-16 | 씨제이제일제당 (주) | 천연 코쿠미 조미소재의 제조 방법 |
KR101500850B1 (ko) * | 2013-08-07 | 2015-03-18 | 씨제이제일제당 (주) | 천연 조미소재 제조를 위한 이노신산 발효액 또는 글루탐산 발효액의 제조 방법 |
KR101713531B1 (ko) * | 2015-07-28 | 2017-03-08 | 배재대학교 산학협력단 | 단백질 분해활성이 증가된 붉은자루동충하초 돌연변이체의 제조방법 |
CN107723250B (zh) * | 2017-11-17 | 2018-09-25 | 佛山市海天(高明)调味食品有限公司 | 一株高活力米曲霉za189及其应用 |
CN113308383B (zh) * | 2021-06-29 | 2022-10-25 | 佛山市海天(高明)调味食品有限公司 | 一株米曲霉za223及其应用 |
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JP3101140B2 (ja) * | 1994-02-08 | 2000-10-23 | 長野県味噌工業協同組合連合会 | 味噌麹用菌株及び味噌用麹並びに味噌 |
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JP2013505717A (ja) | 2013-02-21 |
EP2481798A4 (en) | 2013-11-06 |
US8741626B2 (en) | 2014-06-03 |
US20120178125A1 (en) | 2012-07-12 |
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