Kikkoman Corporation

Fuji-davison Chemical Ltd.

The Japanese Research and Development Association for Bioreactor System

Yaichi Fukushima

Hiroshi Motai

Misao Sugishita

Yasuji Koyama

Genryou Umitsuki

Hiroe Sato

Katsumichi Osaki

Takashi Ishiyama

Tetsuro Fukase

Harumichi Itoh

Katutoshi Okamura

Makoto Okayasu

Kazutaka Imai

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.

Process for producing seasoning

A process for producing protease by cultivating a protease-producing mold in a liquid medium, which is characterized by continuously adding a liquid medium containing a protein material to the culture medium after the substantial termination of proliferation of the mold cells.

Process for producing protease by cultivating a protease-producing mold

A microorganism or enzyme is mixed with an alginate and a silica sol in the presence of water to obtain a liquid mixture having a pH of 3 to 10 and containing an alginate concentration of 0.5 to 3.5% (w/v) and a silica concentration originating from the silica sol of 0.5 to 35% (w/v). The mixture is contacted with a gelling agent in the form of an aqueous solution to obtain a gel containing the microorganism or enzyme.

Microorganism or enzyme immobilization with a mixture of alginate and

A process for producing a seasoning is disclosed wherein a hydrolyzate of soy sauce koji prepared from soy sauce raw materials, in a liquid state at a pH of 2.5 to 8.0, is contacted with an immobilized peptidase and/or immobilized glutaminase in the presence of sodium chloride to react therewith.

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Noda, Japan

Yaichi Fukushima