JPS60168382A - α‐アミラーゼ低生産性アスペルギルス・オリゼー - Google Patents
α‐アミラーゼ低生産性アスペルギルス・オリゼー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
Links
- 241000228212 Aspergillus Species 0.000 title abstract description 6
- 238000002360 preparation method Methods 0.000 title abstract description 4
- GXCLVBGFBYZDAG-UHFFFAOYSA-N N-[2-(1H-indol-3-yl)ethyl]-N-methylprop-2-en-1-amine Chemical compound CN(CCC1=CNC2=C1C=CC=C2)CC=C GXCLVBGFBYZDAG-UHFFFAOYSA-N 0.000 title abstract description 3
- 240000006439 Aspergillus oryzae Species 0.000 claims abstract description 36
- 235000002247 Aspergillus oryzae Nutrition 0.000 claims abstract description 26
- 102000004139 alpha-Amylases Human genes 0.000 claims abstract description 19
- 108090000637 alpha-Amylases Proteins 0.000 claims abstract description 19
- 229940024171 alpha-amylase Drugs 0.000 claims abstract description 19
- 238000004519 manufacturing process Methods 0.000 claims description 12
- 238000000034 method Methods 0.000 abstract description 20
- 238000011282 treatment Methods 0.000 abstract description 6
- 235000021074 carbohydrate intake Nutrition 0.000 abstract description 4
- 230000003505 mutagenic effect Effects 0.000 abstract description 3
- 238000012216 screening Methods 0.000 abstract description 3
- VZUNGTLZRAYYDE-UHFFFAOYSA-N N-methyl-N'-nitro-N-nitrosoguanidine Chemical compound O=NN(C)C(=N)N[N+]([O-])=O VZUNGTLZRAYYDE-UHFFFAOYSA-N 0.000 abstract description 2
- 239000000796 flavoring agent Substances 0.000 abstract description 2
- 235000019634 flavors Nutrition 0.000 abstract description 2
- 239000003471 mutagenic agent Substances 0.000 abstract description 2
- 238000000053 physical method Methods 0.000 abstract description 2
- 239000000126 substance Substances 0.000 abstract description 2
- 238000004890 malting Methods 0.000 abstract 2
- 231100000219 mutagenic Toxicity 0.000 abstract 2
- 230000005251 gamma ray Effects 0.000 abstract 1
- 235000013555 soy sauce Nutrition 0.000 description 26
- 235000014633 carbohydrates Nutrition 0.000 description 10
- 150000001720 carbohydrates Chemical class 0.000 description 10
- 102000004190 Enzymes Human genes 0.000 description 7
- 108090000790 Enzymes Proteins 0.000 description 7
- 244000068988 Glycine max Species 0.000 description 7
- 235000010469 Glycine max Nutrition 0.000 description 7
- 229940088598 enzyme Drugs 0.000 description 7
- 230000000694 effects Effects 0.000 description 6
- 238000000855 fermentation Methods 0.000 description 5
- 230000004151 fermentation Effects 0.000 description 5
- 239000000203 mixture Substances 0.000 description 5
- 239000002994 raw material Substances 0.000 description 5
- 238000011160 research Methods 0.000 description 5
- 241000894006 Bacteria Species 0.000 description 4
- 229920002472 Starch Polymers 0.000 description 4
- 241000209140 Triticum Species 0.000 description 4
- 235000021307 Triticum Nutrition 0.000 description 4
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 4
- 239000000047 product Substances 0.000 description 4
- 235000019698 starch Nutrition 0.000 description 4
- 239000008107 starch Substances 0.000 description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 4
- 241000131386 Aspergillus sojae Species 0.000 description 3
- 238000004458 analytical method Methods 0.000 description 3
- 230000001580 bacterial effect Effects 0.000 description 3
- 238000005516 engineering process Methods 0.000 description 3
- 235000000346 sugar Nutrition 0.000 description 3
- 150000008163 sugars Chemical class 0.000 description 3
- ZCYVEMRRCGMTRW-UHFFFAOYSA-N 7553-56-2 Chemical compound [I] ZCYVEMRRCGMTRW-UHFFFAOYSA-N 0.000 description 2
- 241001070941 Castanea Species 0.000 description 2
- 235000014036 Castanea Nutrition 0.000 description 2
- 244000294411 Mirabilis expansa Species 0.000 description 2
- 235000015429 Mirabilis expansa Nutrition 0.000 description 2
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 2
- 150000001298 alcohols Chemical class 0.000 description 2
- 235000019441 ethanol Nutrition 0.000 description 2
- 238000001914 filtration Methods 0.000 description 2
- 239000012467 final product Substances 0.000 description 2
- 238000011419 induction treatment Methods 0.000 description 2
- 229910052740 iodine Inorganic materials 0.000 description 2
- 239000011630 iodine Substances 0.000 description 2
- 239000004310 lactic acid Substances 0.000 description 2
- 235000014655 lactic acid Nutrition 0.000 description 2
- 230000035800 maturation Effects 0.000 description 2
- 235000013536 miso Nutrition 0.000 description 2
- 231100000350 mutagenesis Toxicity 0.000 description 2
- 230000035772 mutation Effects 0.000 description 2
- 150000007524 organic acids Chemical class 0.000 description 2
- 235000005985 organic acids Nutrition 0.000 description 2
- 238000009928 pasteurization Methods 0.000 description 2
- 238000010998 test method Methods 0.000 description 2
- 238000012360 testing method Methods 0.000 description 2
- 238000009423 ventilation Methods 0.000 description 2
- YHQDZJICGQWFHK-UHFFFAOYSA-N 4-nitroquinoline N-oxide Chemical compound C1=CC=C2C([N+](=O)[O-])=CC=[N+]([O-])C2=C1 YHQDZJICGQWFHK-UHFFFAOYSA-N 0.000 description 1
- 229920001817 Agar Polymers 0.000 description 1
- 101000950981 Bacillus subtilis (strain 168) Catabolic NAD-specific glutamate dehydrogenase RocG Proteins 0.000 description 1
- 229920002261 Corn starch Polymers 0.000 description 1
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- PLUBXMRUUVWRLT-UHFFFAOYSA-N Ethyl methanesulfonate Chemical compound CCOS(C)(=O)=O PLUBXMRUUVWRLT-UHFFFAOYSA-N 0.000 description 1
- 102000016901 Glutamate dehydrogenase Human genes 0.000 description 1
- 102000009127 Glutaminase Human genes 0.000 description 1
- 108010073324 Glutaminase Proteins 0.000 description 1
- WHUUTDBJXJRKMK-VKHMYHEASA-N L-glutamic acid Chemical compound OC(=O)[C@@H](N)CCC(O)=O WHUUTDBJXJRKMK-VKHMYHEASA-N 0.000 description 1
- OUYCCCASQSFEME-QMMMGPOBSA-N L-tyrosine Chemical compound OC(=O)[C@@H](N)CC1=CC=C(O)C=C1 OUYCCCASQSFEME-QMMMGPOBSA-N 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 108091005804 Peptidases Proteins 0.000 description 1
- 108010059820 Polygalacturonase Proteins 0.000 description 1
- 239000004365 Protease Substances 0.000 description 1
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 description 1
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 1
- 239000004480 active ingredient Substances 0.000 description 1
- 239000008272 agar Substances 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 238000007664 blowing Methods 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 238000005352 clarification Methods 0.000 description 1
- 238000004040 coloring Methods 0.000 description 1
- 230000006835 compression Effects 0.000 description 1
- 238000007906 compression Methods 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 239000008120 corn starch Substances 0.000 description 1
- 238000012258 culturing Methods 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 238000010304 firing Methods 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 229930195712 glutamate Natural products 0.000 description 1
- 150000002306 glutamic acid derivatives Chemical class 0.000 description 1
- VEXZGXHMUGYJMC-UHFFFAOYSA-N hydrochloric acid Substances Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 description 1
- 230000007062 hydrolysis Effects 0.000 description 1
- 238000006460 hydrolysis reaction Methods 0.000 description 1
- 230000003301 hydrolyzing effect Effects 0.000 description 1
- 238000012423 maintenance Methods 0.000 description 1
- 238000000691 measurement method Methods 0.000 description 1
- 230000000813 microbial effect Effects 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 238000002715 modification method Methods 0.000 description 1
- 230000000877 morphologic effect Effects 0.000 description 1
- 231100000707 mutagenic chemical Toxicity 0.000 description 1
- 235000012149 noodles Nutrition 0.000 description 1
- 230000001766 physiological effect Effects 0.000 description 1
- 238000000197 pyrolysis Methods 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 239000011780 sodium chloride Substances 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 241000894007 species Species 0.000 description 1
- 238000010025 steaming Methods 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 239000000758 substrate Substances 0.000 description 1
- 239000000725 suspension Substances 0.000 description 1
- 230000009897 systematic effect Effects 0.000 description 1
- OUYCCCASQSFEME-UHFFFAOYSA-N tyrosine Natural products OC(=O)C(N)CC1=CC=C(O)C=C1 OUYCCCASQSFEME-UHFFFAOYSA-N 0.000 description 1
- 238000009281 ultraviolet germicidal irradiation Methods 0.000 description 1
- 230000001018 virulence Effects 0.000 description 1
Landscapes
- Soy Sauces And Products Related Thereto (AREA)
- Micro-Organisms Or Cultivation Processes Thereof (AREA)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP59023464A JPS60168382A (ja) | 1984-02-10 | 1984-02-10 | α‐アミラーゼ低生産性アスペルギルス・オリゼー |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP59023464A JPS60168382A (ja) | 1984-02-10 | 1984-02-10 | α‐アミラーゼ低生産性アスペルギルス・オリゼー |
Related Child Applications (2)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP62224941A Division JPH0648978B2 (ja) | 1987-09-08 | 1987-09-08 | 麹の製造法 |
| JP1058696A Division JPH01281055A (ja) | 1989-03-10 | 1989-03-10 | 醤油の製造法 |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS60168382A true JPS60168382A (ja) | 1985-08-31 |
| JPS6320513B2 JPS6320513B2 (enrdf_load_stackoverflow) | 1988-04-27 |
Family
ID=12111239
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP59023464A Granted JPS60168382A (ja) | 1984-02-10 | 1984-02-10 | α‐アミラーゼ低生産性アスペルギルス・オリゼー |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS60168382A (enrdf_load_stackoverflow) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2006311851A (ja) * | 2005-04-04 | 2006-11-16 | Yamasa Shoyu Co Ltd | 醤油の製造法 |
-
1984
- 1984-02-10 JP JP59023464A patent/JPS60168382A/ja active Granted
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2006311851A (ja) * | 2005-04-04 | 2006-11-16 | Yamasa Shoyu Co Ltd | 醤油の製造法 |
Also Published As
| Publication number | Publication date |
|---|---|
| JPS6320513B2 (enrdf_load_stackoverflow) | 1988-04-27 |
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