Kikkoman Corporation

Misao Sugishita

Yaichi Fukushima

Yasuji Koyama

Genryou Umitsuki

Hiroe Sato

Makoto Okayasu

The present invention provides a koji mold having increased protease activity and peptidase activity relative to a parent strain, a method of breeding the koji mold, and a method of manufacturing a flavor enhancer using the koji mold. More specifically, the present invention provides ( ) a koji mold having increased protease activity and peptidase activity relative to a parent strain obtained by transformation using a protease gene and a peptidase gene, ( ) a method of breeding the above koji mold which comprises transforming a parent strain of koji mold using a protease gene and a peptidase gene, and then selecting a transformant having higher protease activity and peptidase activity relative to a parent strain, and ( ) a method of manufacturing a flavor enhancer which comprises allowing a culture product of the above koji mold to act on a protein.

Multiply transformed koji mold and a method of manufacturing a flavor enhancer using the same

A process for producing a seasoning having high nitrogen concentration by hydrolyzing a proteinaceous material with enzyme, characterized in that common salt is added to the decomposed Moromi or the Moromi temperature is lowered, then the Moromi is allowed to stand and press filtered by a conventional method.

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Chiba, Japan

Misao Sugishita