| 摘要 |
<p>PROBLEM TO BE SOLVED: To provide a method for obtaining a liquid koji by which labor for a brewing process of refined rice wine (Sake) is reduced and efficiency thereof is improved by cultivating Aspergillus oryzae while heightening the enzymatic activities of an enzyme expressed by a new gene glaB encoding glucoamylase under a specific condition. SOLUTION: Aspergillus oryzae is cultivated while expressing a new gene glaB encoding glucoamylase and heightening the enzymatic activities by cultivating the Aspergillus oryzae on a porous membrane or in an entrapping immobilization agent, having <=0.7μm, preferably <=0.4μm pore diameter or entrapping space, while providing stress to the growth of mycelium in the method for cultivating the Aspergillus oryzae. Preferably, two or more kinds of starchy materials are used as the carbon source of the medium and the concentration thereof is regulated so as to be >=15%, preferably 20-60%. Preferably, the water activity of the medium is 0.92-0.98, and the cultivating temperature is 30-42 deg.C.</p> |
