Breeding of Aspergillus oryzae producing Bacillus licheniformis thermophilic α-amylase and its application to liquefied brewing

被引：0

作者：

Ozeki, K ^{[1
]}

Koda, A ^{[1
]}

Minetoki, T ^{[1
]}

Hamachi, M ^{[1
]}

Kumagai, C ^{[1
]}

机构：

[1] Ozaki Corp, Gen Res Lab, Nishinomiya, Hyogo 6638227, Japan

来源：

SEIBUTSU-KOGAKU KAISHI-JOURNAL OF THE SOCIETY FOR FERMENTATION AND BIOENGINEERING | 1998年 / 76卷 / 07期

关键词：

B-licheniformis thermophilic alpha-amylase; A-oryzae; liquefied brewing;

D O I：

暂无

中图分类号：

Q81 [生物工程学（生物技术）]; Q93 [微生物学];

学科分类号：

071005 ; 0836 ; 090102 ; 100705 ;

摘要：

Aspergillus oryzae transformants which produced Bacillus licheniformis thermophilic alpha-amylase (optimum temperature, 76 degrees C; optimum pH, 9) were bred using Aspergillus nip er No. 8AN promoter. When an A. oryzae transformant was grown on rice koji and wheat bran koji, 150g total rice was liquefied by koji representing 13% of the total rice and by extraction of 10g wheat bran koji, respectively. When small-scale brewing tests with liquefied rice and the transformant koji or extraction of wheat bran koji were carried out, the brewing profile and sake analysis values were similar to the results of tests carried out using a control enzyme (CP-40). The results indicate that A. niger No. 8AN promoter can be applied to the production of heterologous proteins such as B. licheniformis thermophilic alpha-amylase in A. oryzae.

引用

页码：301 / 307

页数：7