title: Increasing glutaminase activity in shoyu koji using a mixed culture of two koji moulds.
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.
authors.affiliation: Department of Applied Microbial Technology, Kumamoto Institute of Technology, Ikeda 4-22-1, 860, Kumamoto, Japan.
authors.forename: T
authors.initials: T
authors.lastname: Ueki
authors.forename: Y
authors.initials: Y
authors.lastname: Noda
authors.forename: Y
authors.initials: Y
authors.lastname: Teramoto
authors.forename: R
authors.initials: R
authors.lastname: Ohba
authors.forename: S
authors.initials: S
authors.lastname: Ueda