Protoplast Mutation Breeding of Aspergillus oryzae Strain with Glucose Metablic Inhibition and its Fermentation Properties
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Abstract:
Aspergillus oryzae A2.104 was used as the original strain for its stronger 2-DG résistance. A2.104-166 was obtained as glucose metabolic inhibition mutant by protoplast mutation breeding. A bench-scale soy sauce brewing experiment showed that both protease and glutaminase activities of the strain A2.104-166 improved and carbohydrate consumption decreased by 33%. The ratios of total sugar to total nitrogen, glutamate nitrogen to nitrogen and free amino nitrogen to total nitrogen of the souce fermented by the mutant were higher than those by the original strain. Sensory evaluation results showed that the soy sauce brewed by A2.104-166 had lighter salty taste but stronger sweet and umami tastes.
