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KMID : 0380619930250040366
Korean Journal of Food Science and Technology
1993 Volume.25 No. 4 p.366 ~ p.372
Protoplast Fusion Between Aspergillus oryzae and Aspergillus shirousamii



Abstract
This study mainly designed to high quality of mirin production by using protopast fusion. In order to enhance the acid carboxypeptidase (ACPase) activity by the method of protoplast fusion. In order to enhance the acid carboxypeptidase (ACPase) activity by the method of protopalst fusion, the mutants, Aspergillus orvzae 9-12 and Aspergillus shirosamii IFO 6082-60 were selected by mutation among various mutants. Protoplast of Aspergillus orvzac 9-12 and Aspergillus shirousamii IFO 6082-60 were formed effectively by incubation oI the mixtures of chitinase (10 mg/ml), cellulase (10 mg/ml) and zymolase 20T (5 mg/ml). For protopalst fusion, the mixture of two mutant were fused to effective under the optimum conditions by solutions containing 30% PEG 6,000, 0.01 M CaCl©ü 2H©ü0, 0.6 M KCl and 0.05 M glyeine. Fusion frequency was 0.71% and fusant, F-50 appeared ACPase activity of 20,800 unit/g which has 1.5 times higher than that of each mutants.
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