JPS60168382A - Aspergillus and preparation of malt using same - Google Patents

Aspergillus and preparation of malt using same

Info

Publication number
JPS60168382A
JPS60168382A JP59023464A JP2346484A JPS60168382A JP S60168382 A JPS60168382 A JP S60168382A JP 59023464 A JP59023464 A JP 59023464A JP 2346484 A JP2346484 A JP 2346484A JP S60168382 A JPS60168382 A JP S60168382A
Authority
JP
Japan
Prior art keywords
koji
aspergillus
amylase
soy sauce
strain
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Granted
Application number
JP59023464A
Other languages
Japanese (ja)
Other versions
JPS6320513B2 (en
Inventor
Takeshi Furuya
武 古屋
Katsumi Noguchi
勝美 野口
Kenkichi Miyauchi
宮内 謙吉
Kazuo Uchida
内田 一生
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Yamasa Shoyu KK
Original Assignee
Yamasa Shoyu KK
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Yamasa Shoyu KK filed Critical Yamasa Shoyu KK
Priority to JP59023464A priority Critical patent/JPS60168382A/en
Publication of JPS60168382A publication Critical patent/JPS60168382A/en
Publication of JPS6320513B2 publication Critical patent/JPS6320513B2/ja
Granted legal-status Critical Current

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  • Soy Sauces And Products Related Thereto (AREA)
  • Micro-Organisms Or Cultivation Processes Thereof (AREA)

Abstract

PURPOSE:To produce a malt giving a soy product having characteristic flavor, with reduced carbohydrate consumption in malting, by using Aspergillus oryzae having low productivity of alpha-amylase as the malting aspergillus. CONSTITUTION:An Aspergillus oryzae having low productivity of alpha-amylase is used in the malt-preparation using an aspergillus belonging to Aspergillus oryzae. The aspergillus can be prepared by using an Aspergillus oryzae for brewing as the parent strain, subjecting the strain to a mutagenic treatment, and screening the strain having low productivity of alpha-amylase. The mutagenic treatment is e.g. the physical methods such as ultraviolet irradiation, X-ray irradiation, gamma-ray irradiation, etc., or chemical methods such as the treatment with a mutagenic agent such as N-methyl-N'-nitro-N-nitrosoguanidine, etc.

Description

【発明の詳細な説明】 本発明は、新規な性質を有する麹菌およびそれを使用す
る麹の製造法に関するものである。
DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a koji mold having novel properties and a method for producing koji using the same.

醤油、味噌などの伝統的調味食品は、その製品の香味、
特に香気について各醸造元それぞれの特徴を有している
。その主要因は使用麹菌によるところが大きいと言われ
ている。たとえば醤油醸造ニオイては、主としてアスペ
ルギルス・オリゼ−る。)とアスペルギルス・ソーヤ(
Aspergillussojae 、以下「A、ソー
ヤ」と称する。)が用いられているが、両者は加水分解
酵素の生産性や醸造特性が異なることが知られている(
たとえば、日本醤油研究所雑誌、第6巻、第8号、第7
5〜81頁(1980)、同誌、第7巻、第4号、第1
66〜172頁(1981)など参照)。すなわち、A
オリゼーはA、ソーヤに比べてα−アミラーゼの生産性
が高く、エンドポリガラクチュロナーゼ生産性が低いこ
と、製麹中の原料炭水化物消費量が多いこと、火入側量
が多いことなどが報告ソーヤは約20%にすぎず、残り
の大部分はA、オリゼーが用いられているといわれてい
る。このようにA、オリゼーが多用されている原因を究
明するために、両種に属する多数の麹菌を用いて同一の
条件下で醤油醸造試験を行ったところ、A、ソーヤで調
製された醤油とA、オリゼーによるものとを官能検査で
比較すると、A、ソーヤによるものは焦臭 〜系統の臭
いが強(感じられて評点が劣るものが大部分であった。
Traditional seasoning foods such as soy sauce and miso are characterized by their flavor,
Each brewer has its own unique characteristics, especially when it comes to aroma. The main reason for this is said to be the koji mold used. For example, the smell of soy sauce brewing is mainly caused by Aspergillus oryzae. ) and Aspergillus sojae (
Aspergillus sojae, hereinafter referred to as "A. sojae". ) is used, but it is known that the productivity of hydrolytic enzymes and brewing characteristics are different between the two (
For example, Japan Soy Sauce Research Institute Magazine, Vol. 6, No. 8, No. 7
pp. 5-81 (1980), same magazine, Vol. 7, No. 4, No. 1
(See pages 66-172 (1981), etc.). That is, A
It has been reported that Oryzae has higher productivity of α-amylase and lower productivity of endopolygalacturonase than A and Soya, consumes more raw carbohydrates during koji making, and has a higher amount of pyrolysis. It is said that soya accounts for only about 20%, and most of the rest is A. oryzae. In order to investigate the reason why A. oryzae is used so frequently, we conducted a soy sauce brewing test under the same conditions using a large number of koji molds belonging to both species, and found that soy sauce prepared with A. oryzae and When comparing the products made by A. Oryzae in a sensory test, the products made by A. Sawyer had a strong burnt to systematic smell (most of the products were perceived as having an inferior rating).

同一条件で仕込み、熟成を行ったのにも拘わらずこのよ
うな相違が生じたのは、麹の段階ですてに香気生成にか
なりの差があるためと考えられる。A、オリゼーを用い
ると、大豆と小麦を使用する醤油麹でも米麹にある、い
わゆるくり香が発生するが、A、ソーヤではくり香はき
わめて弱く焦臭を発生するものが多かった。
The reason why such a difference arose even though they were prepared and aged under the same conditions is thought to be because there is a considerable difference in aroma production even at the koji stage. When A. Oryzae is used, even soy sauce koji using soybeans and wheat produces the so-called chestnut aroma that is present in rice malt, but with A. Soya, the so-called chestnut aroma is extremely weak and many produce a burnt odor.

一方、麹菌は製麹工程中で主として原料中の炭水化物を
エネルギー源として利用し、麹菌菌体および諸酵素類を
生産する。この際、多量の発熱を伴なうので、これを系
外に排除するために通風や手入れなどの操作が行われる
。製麹工程中1こおける炭水化物の消費は菌体の形成や
酵素生産のために必須なものであるが、一方で消費量が
多過ぎれば諸株工程に移行する炭水化物が少なくなり、
これから生産される諸成分(糖類、アルコール類、有機
酸類など)の乏しい諸株となる。いかに炭水化物の消費
量を少なくし、効率よ(菌体や酵素などの有効成分を生
産させるかが製麹技術の要点とされる所以である。また
、炭水化物のうち麹菌により最も利用されやすいのは澱
粉であり、製麹中に消費される炭水化物も主に澱粉であ
ることが明らかにされている。
On the other hand, during the koji making process, koji mold mainly uses carbohydrates in raw materials as an energy source to produce koji mold cells and various enzymes. At this time, a large amount of heat is generated, so operations such as ventilation and maintenance are performed to remove this heat from the system. Consumption of carbohydrates during the koji making process is essential for the formation of bacterial cells and enzyme production, but on the other hand, if the amount consumed is too large, less carbohydrates will be transferred to the strain process.
The strains produced from this will be poor in various components (sugars, alcohols, organic acids, etc.). The key point of koji making technology is how to reduce the consumption of carbohydrates and increase the efficiency (producing active ingredients such as bacterial cells and enzymes). It has been revealed that the carbohydrates consumed during koji making are mainly starch.

本発明者らは、麹のα−アミラーゼ活性と製麹中の炭水
化物消費量の関係について検討したところ、両者に正の
相関を認めた。そこで、本発明者らは、醸造香気生成の
点て優れているA、オリゼーの特長を生かしつつ、A、
ソーヤの長所を備えた麹菌を造成すべく研究を行い、本
発明を完成するに至った。すなわち、醸造用麹菌A、オ
リゼーを親株として、この菌株の分生胞子の懸濁液に紫
外線照射処理を施すことにより、α−アミラーゼ生産性
が親株より微弱であるが、他の性質は親株と類似してい
るという特性を有する変異株を取得することに成功した
のである。
The present inventors investigated the relationship between the α-amylase activity of koji and the amount of carbohydrate consumed during koji production, and found a positive correlation between the two. Therefore, the present inventors took advantage of the features of A and Oryzae, which are excellent in brewing aroma production, while
We conducted research to create Aspergillus aspergillus that has the advantages of Sawyer, and finally completed the present invention. In other words, by using Aspergillus oryzae as a parent strain for brewing and applying ultraviolet irradiation to a conidial suspension of this strain, α-amylase productivity is weaker than that of the parent strain, but other properties are similar to that of the parent strain. They succeeded in obtaining mutant strains with similar characteristics.

本発明は、α−アミラーゼ低生産性A、オリゼーという
新規変異株に関するものである。また、本発明は、この
新規変異株を、麹の製造法において種麹菌として使用す
る゛方法に関するものである。
The present invention relates to a novel mutant strain called A. oryzae with low α-amylase productivity. The present invention also relates to a method of using this novel mutant strain as a seed koji mold in a method for producing koji.

本発明によれば、特に醤油醸造において重要な要件であ
る香気生成においてすぐれた性質を有するA、オリゼー
の特質を保持しつつ、低α−アミラーゼ生産性というA
、ソーヤの特性をも兼備する麹菌がはじめて提供される
。このような本発明麹菌を麺製造に使用することにより
、製麹中の炭水化物消費量をAソーヤと同様に少なくす
ることができ、醤油醸造においては炭水化物に由来する
糖類、アルコール類、有機酸などの諸成分に富んだ醤油
を得ることができるとともに、火入重量を少なくするこ
とができ、しかもA、オリゼーの特有の芳香を有する醤
油製品を得ることができる。
According to the present invention, A has excellent properties in aroma production, which is an important requirement especially in soy sauce brewing, and A has low α-amylase productivity while retaining the characteristics of A. oryzae.
For the first time, Aspergillus oryzae that also has the characteristics of Soya has been provided. By using the koji mold of the present invention in the production of noodles, the amount of carbohydrates consumed during koji production can be reduced in the same way as with A-soya, and in soy sauce brewing, sugars, alcohols, organic acids, etc. derived from carbohydrates can be reduced. It is possible to obtain a soy sauce rich in the various components described above, to reduce the weight of pasteurization, and to obtain a soy sauce product having the characteristic aroma of A. oryzae.

本発明麹菌は、醸造用麹菌A、オリゼーを親株として、
これに対して変異誘導処理を施し、低α−アミラーゼ生
産性菌株をスクリーニングすることにより取得すること
かできる。
The koji mold of the present invention uses Aspergillus oryzae for brewing as a parent strain,
It can be obtained by subjecting it to mutation induction treatment and screening for low α-amylase producing strains.

変異誘導処理方法は、紫外線照射、X線照射、r線照射
などの物理的方法、N−メチル−N′−ニトロ−N−ニ
トロソクアニジン、4−ニトロキノリン−N−オキサイ
ド、エチルメタンスルホネートなどの突然変異誘起剤処
理による化学的方法のいずれも採用することができる。
Mutation induction treatment methods include physical methods such as ultraviolet irradiation, X-ray irradiation, r-ray irradiation, N-methyl-N'-nitro-N-nitrosoquanidine, 4-nitroquinoline-N-oxide, ethyl methanesulfonate, etc. Any chemical method by treatment with a mutagen can be employed.

たとえば紫外線照射法によれば通常出現率約10−6 
ぐらいの確率で本発明変異株を誘導することができる。
For example, according to the ultraviolet irradiation method, the appearance rate is usually about 10-6.
The mutant strain of the present invention can be induced with a probability of approximately

また、α〜アミラーゼ低低生性性菌スクリーニング方法
は、コーンスターチを含む平板培地上に菌を生育させた
時にコロニーの周辺1こてきるクリアゾーンの小さい菌
株を選択する方法によればよい。
In addition, the method for screening bacteria with low alpha-amylase virulence may be a method of selecting a strain with a small clear zone around the colony when the bacteria is grown on a flat plate medium containing corn starch.

このような本発明麹菌の代表例としてA、オリゼ−A−
287を挙げることができる。本菌株は、醤油醸造用麹
菌A、オリゼーF−1124(微工研菌寄第1865号
)に紫外線照射処理して誘導したA、オリゼー1065
をさらに紫外線照射処理して誘導したものである。本菌
株は、工業技術院微生物工業技術研究所に昭和59年2
月 6 日に微工研菌寄第7489号(FERM−P7
489 )として寄託されている。
Typical examples of such koji molds of the present invention include Aspergillus A and Oryzae-A-
287 can be mentioned. This strain was derived from Aspergillus oryzae F-1124 (Keikoken Bacteria No. 1865), which is used for soy sauce brewing, by UV irradiation treatment.
is further induced by ultraviolet irradiation treatment. This strain was transferred to the Institute of Microbial Technology, Agency of Industrial Science and Technology in February 1982.
February 6th, February 2017, February 6th, February 2018
489).

A、オリゼーA−287の菌学的性質を示せば次のとお
りである。
The mycological properties of A. oryzae A-287 are as follows.

1、形態学的性質 (麹汁寒天培地、pH6,0でao’cて4日間培養)
2、生理的性質 第 2 表 3、 醸造特性 1/容三角フラスコに1505F)撒水した脱脂大豆と
炒黙割砕小麦50gとを混合して入れ、1200C14
0分間加圧殺菌し、冷却後、麹菌株を各2本づつ接種し
、28°Cで48時間培養して麹を得た。各1本は麹の
分析に供し、他の1本に12000.15分間加圧殺菌
した30%食塩水140 mlを加えて仕込み、30℃
で90日間発酵させた後、濾紙濾過により液汁と固形分
を分け、諸株液汁を得た。麹および諸株液汁の分析結果
は第8表および第4表のとおりであった。
1. Morphological properties (Kojijiru agar medium, cultured ao'c for 4 days at pH 6.0)
2. Physiological properties Table 3. Brewing properties 1/Into a Erlenmeyer flask, mix 1505F) watered defatted soybeans and 50g of roasted and cracked wheat, add 1200C14
After sterilizing under pressure for 0 minutes and cooling, two of each strain of Aspergillus oryzae were inoculated and cultured at 28°C for 48 hours to obtain koji. One bottle of each was used for koji analysis, and the other bottle was charged with 140 ml of 30% saline that had been sterilized under pressure for 15 minutes at 30°C.
After fermentation for 90 days, the sap and solid content were separated by filter paper filtration to obtain sap of various strains. The analysis results of the koji and the sap of various strains were as shown in Tables 8 and 4.

なお、酵素活性の測定、炭水化物消費量の測定は次の方
法によった。
The enzyme activity and carbohydrate consumption were measured by the following method.

■ α−アミラーゼ活性 不破の改変法に準じた方法(日本醤油研究所雑誌、第6
巻、第8号、第75〜81頁(1980))iこよった
。すなわち可溶性デンプンを基質(反応液中0.5%)
とし、pH4,8,80°Cて20分間反応させたとき
のヨウ素デンプン呈色の低下をOD7001m で測定
した。本条件下でl tagに相当する青色ヨウ素呈色
を低下させる酵素量を1単位とした。
■ A method similar to the modification method of α-amylase activity Fuwa (Japanese Soy Sauce Research Institute Magazine, Vol. 6)
Vol. 8, pp. 75-81 (1980)). That is, soluble starch was used as a substrate (0.5% in the reaction solution).
The decrease in coloration of iodine starch was measured using OD7001m when reacting for 20 minutes at pH 4, 8, and 80°C. The amount of enzyme that reduces the blue iodine coloring corresponding to l tag under these conditions was defined as 1 unit.

■ プロテアーゼ活性 アンソン−萩原法を一部改変した方法(日本農芸化学会
誌、第68巻、第27頁(1979))で測定した。活
性はpH6,0においてチロシン1μq を1分間に遊
離させる酵素量を1単位とした。
(2) Protease activity Measured by a partially modified version of the Anson-Hagiwara method (Journal of the Japanese Society of Agricultural Chemistry, Vol. 68, p. 27 (1979)). The activity was defined as the amount of enzyme that releases 1 μq of tyrosine in 1 minute at pH 6.0 as 1 unit.

■ グルタミナーゼ活性 グルタミン酸脱水素酵素を利用する自動分析機によるグ
ルタミン酸比色定量法(日本醤油研究所雑誌、第7巻、
第2す、第74〜80頁(1f18N)により測定した
■ Glutamate colorimetric determination method using an automatic analyzer using glutaminase-activated glutamate dehydrogenase (Japanese Soy Sauce Research Institute Journal, Vol. 7,
Measured according to No. 2, pages 74-80 (1f18N).

■ 炭水化物消費量 試料を真空乾燥後、粉砕して一定量を採取し、2、59
6塩酸で沸騰水浴中で3時間加水分解し、レーン法によ
り還元糖を定量し、次式により炭水化物消費量(%)を
めた。
■ Carbohydrate consumption After drying the sample in vacuum, crush it and collect a certain amount.
Hydrolysis was carried out with 6-hydrochloric acid in a boiling water bath for 3 hours, reducing sugars were determined by the Lane method, and carbohydrate consumption (%) was determined by the following formula.

第 8 表 几!詰:p丁−]壬が一了:” 第 4 表 以上のように、本発明菌株は、親株に比べてα−アミラ
ーゼの生産性が低いという性質以外は、はとんど親株と
類似したv1質をV−fする。このような性質を有する
本発明菌株を製麹に用いることにとができる。
8th table! As shown in Table 4, the strain of the present invention is almost similar to the parent strain, except for its lower productivity of α-amylase compared to the parent strain. The v1 quality is converted to V-f.The strain of the present invention having such properties can be used for making koji.

本発明麹菌におけるα−アミラーゼ生産性の程度は、A
ソーヤのa−アミラーゼ生産性と同等程度が目安とされ
る。すなわち、醸造期間中、たとえば醤油の熟成期間中
に諸株中の澱粉を分解するのに十分な程度の量のα−ア
ミラーゼを生産する能力は必要である。前記のα−アミ
ラーゼの活性測定法において約0.5〜5 x 10’
 07g の範囲のα−アミラーゼ生産性を示すもので
あればよい。
The degree of α-amylase productivity in the koji mold of the present invention is A
The standard is a level equivalent to Sawyer's α-amylase productivity. That is, the ability to produce alpha-amylase in amounts sufficient to degrade starch in the strains during brewing, such as during the maturation of soy sauce, is necessary. In the above α-amylase activity measurement method, approximately 0.5 to 5 x 10'
It is sufficient if the α-amylase productivity is within the range of 0.07 g.

本発明麹菌は、醤油、味噌用麹の製造に使用することが
できる。その際の製麹方法はそれぞれの常法に従えばよ
く、特に特別な方法手段は要求されない。
The koji mold of the present invention can be used for producing koji for soy sauce and miso. The method for making koji at that time may be according to the usual method, and no special methods are required.

たとえば、醤7I11麹の製造においては、通常の麹原
料、たとえば撒水して蒸煮した大豆原料と炒蒸割砕した
小麦原料の混合物に本発明麹菌の種麹を接種混合し、2
5〜85°C12〜4日間培養する方法によればよい。
For example, in the production of soy sauce 7I11 koji, the seed koji of the koji mold of the present invention is inoculated into a mixture of ordinary koji raw materials, such as soybean raw materials that have been sprinkled with water and steamed, and wheat raw materials that have been roasted, steamed, and crushed;
A method of culturing at 5 to 85°C for 12 to 4 days may be used.

かくして得られる麹から最終製品を調製するにあたり発
酵、熟成工程においても常法が適用されうる。すなわち
、醤油の場合は、醤油麹を通常の仕込割合に適当な濃度
の食塩水で仕込み、常法に従い適宜撹拌しつつ、8〜6
ケ月間発酵熟成を行さらに、圧搾濾過、火入清澄1程を
経ることにより最終製品に導くことができる。
In preparing the final product from the koji thus obtained, conventional methods can be applied to the fermentation and maturation steps. In other words, in the case of soy sauce, mix soy sauce koji with salt water at an appropriate concentration according to the usual mixing ratio, stir as appropriate according to the usual method, and add 8 to 6
The final product can be obtained by fermentation and maturing for several months, followed by compression filtration and firing and clarification.

以下、本発明麹菌を醤油醸造における製麹に利用した例
を実施例として挙げる。ただし、本発明はこれIこより
何らの限定を受けるものではない。
Hereinafter, an example in which the koji mold of the present invention is used for making koji in soy sauce brewing will be given as an example. However, the present invention is not limited to this in any way.

実施例 1 脱脂大豆5 ktiに15096撒水し、2kti/d
で18分間加圧蒸煮後、40℃に冷却したものに炒蒸割
砕した小麦4.8 kQを混合して粉合せ原料を得、こ
れ把A、オリゼーA−28? (微工研菌寄第7489
号)の種麹を接種混合して小型通風製麹装置内で送風温
度28°Cで24時間、次いで26°Cで20時間製麹
して醤油麹を得た。
Example 1 15096 water was sprinkled on 5 kti of defatted soybeans, 2 kti/d
After pressure steaming for 18 minutes, 4.8 kQ of fried, steamed and crushed wheat was mixed with the mixture, which was cooled to 40°C to obtain powdered raw materials. (Microtechnical Research Institute No. 7489
The seed koji of No. 1) was inoculated and mixed, and koji was made in a small ventilation koji making device at a blowing temperature of 28°C for 24 hours, then at 26°C for 20 hours to obtain soy sauce koji.

コノ麹10 kti lc 24.596食塩水15.
81を加えて小型容器1こ仕込み、15℃で1ケ月、次
いでao’cで5ケ月間発酵熟成させた。なお、乳酸発
酵詔よびアルコール発酵を促進するために仕込み後14
日1に醤油諸株から分離した乳酸菌を2×105/l、
仕込み後85日1に醤油諸株から分離した酵母を2X1
05/9添加した。
Kono koji 10 kti lc 24.596 saline solution 15.
81 was added to one small container, and the mixture was fermented and aged at 15°C for 1 month and then in ao'c for 5 months. In addition, in order to promote lactic acid fermentation and alcohol fermentation, 14 hours after preparation.
On day 1, add 2 x 105/l of lactic acid bacteria isolated from various soy sauce strains.
85 days after preparation, yeast isolated from various soy sauce strains was added to 2x1
Added on 05/9.

゛この諸株を小型圧搾機により圧搾し、生醤油を得た。``These strains were pressed using a small press to obtain raw soy sauce.

この生醤油を80°C達温熱処理した後、50℃で2日
間保持して火入を行った。
This raw soy sauce was heat-treated to reach a temperature of 80°C, and then kept at 50°C for 2 days to perform pasteurization.

対照としてA、オリゼー1065を用いて同様にして醤
油を製造した。
Soy sauce was produced in the same manner using A. Oryzae 1065 as a control.

これらの生醤油の分析結果および火入重量は第5表のと
おりであった。第5表から明らかなように本発明菌株を
用いて調製された生醤油は炭水化物由来の成分が著量含
有され、かつ火入重量も顕著に少なかった。
The analysis results and fired weights of these raw soy sauces are shown in Table 5. As is clear from Table 5, the raw soy sauce prepared using the strain of the present invention contained a significant amount of components derived from carbohydrates, and had a significantly low cooked weight.

また、得られた火入醤油を哨味したところ、本発明菌体
を用いて製造した醤油は官能的にきわめてずくれている
ことが判明した。なお、哨味方法は、パネル15名によ
り2点嗜好試験法で行い、評価は2点のうち好ましい順
に1,2の評点を行った。
Further, when the obtained heated soy sauce was tasted, it was found that the soy sauce produced using the bacterial cells of the present invention was sensually very unpleasant. The taste test method was conducted by a panel of 15 people using a 2-point preference test method, and the evaluation was performed using a rating of 1 or 2 in order of preference among the two points.

第 6 表Table 6

Claims (1)

【特許請求の範囲】 1)α−アミラーゼ低生産性アスペルギルス・オリゼー
。 2)アスペルギルス・オリゼーに属する麹菌を用いて麹
を製造するにあたり、麹菌としてα−アミラーゼ低生産
性アスペルギルス・オリゼーを使用することを特徴とす
る麹の製造法。
[Claims] 1) Aspergillus oryzae with low α-amylase production. 2) A method for producing koji, which comprises using Aspergillus oryzae with low α-amylase productivity as the koji mold.
JP59023464A 1984-02-10 1984-02-10 Aspergillus and preparation of malt using same Granted JPS60168382A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
JP59023464A JPS60168382A (en) 1984-02-10 1984-02-10 Aspergillus and preparation of malt using same

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
JP59023464A JPS60168382A (en) 1984-02-10 1984-02-10 Aspergillus and preparation of malt using same

Related Child Applications (2)

Application Number Title Priority Date Filing Date
JP62224941A Division JPH0648978B2 (en) 1987-09-08 1987-09-08 Koji manufacturing method
JP1058696A Division JPH01281055A (en) 1989-03-10 1989-03-10 Production of soy sauce

Publications (2)

Publication Number Publication Date
JPS60168382A true JPS60168382A (en) 1985-08-31
JPS6320513B2 JPS6320513B2 (en) 1988-04-27

Family

ID=12111239

Family Applications (1)

Application Number Title Priority Date Filing Date
JP59023464A Granted JPS60168382A (en) 1984-02-10 1984-02-10 Aspergillus and preparation of malt using same

Country Status (1)

Country Link
JP (1) JPS60168382A (en)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2006311851A (en) * 2005-04-04 2006-11-16 Yamasa Shoyu Co Ltd Method for producing soy sauce

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2006311851A (en) * 2005-04-04 2006-11-16 Yamasa Shoyu Co Ltd Method for producing soy sauce

Also Published As

Publication number Publication date
JPS6320513B2 (en) 1988-04-27

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