A multiply transformed Aspergillus (koji) mold and a method of manufacturing a flavor enhancer using the same

摘要

The present invention provides a koji mold having increased protease activity and peptidase activity relative to a parent strain, a method of breeding the koji mold, and a method of manufacturing a flavor enhancer using the koji mold. More specifically, the present invention provides: (1) a koji mold having increased protease activity and peptidase activity relative to a parent strain obtained by transformation using a protease gene and a peptidase gene. (2) a method of breeding the above koji mold which comprises transforming a parent strain of koji mold using a protease gene and a peptidase gene, and then selecting a transformant having higher protease activity and peptidase activity relative to a parent strain. (3) a method of manufacturing a flavor enhancer which comprises allowing a culture product of the above koji mold to act on a protein.