| 摘要 |
<p>PROBLEM TO BE SOLVED: To provide Aspergillus oryzae for Seishu (refined sake), which have high glucoamylase activities, cause less browning, and provide Seishu presenting pure taste, and to provide a method for producing Seishu using the Aspergillus oryzae, and Seishu.SOLUTION: In the present invention, Seishu is produced by using Aspergillus oryzae CK33-3 strain (NITE P-01637) or Aspergillus oryzae TK12-2 strain (NITE P-01638), and the Aspergillus oryzae. The Aspergillus oryzae are selected: from mutation strain bank obtained by utilizing transposons in AOK3006 as a parent strain; and by considering therefrom tyrosinase activity as an index of browning tendency and amino acidity as an index of taste. The Seishu produced by using the Aspergillus oryzae is excellent in Ginjo fragrance and hardly caused browning.</p> |
