PRODUCTION METHOD OF HIGH QUALITY SOY SAUCE HAVING IMPROVED L-GLUTAMATE PRODUCTIVITY

摘要

The present invention relates to a mutant strain of Aspergillus oryzae which uses organic acid as a carbon source during a koji preparation process for brewed soy sauce; and to a manufacturing method of brewed soy sauce using the same. More specifically, the mutant strain of Aspergillus oryzae KG2039 secures the high activity of protease, uses organic acid generated during a mold bran preparation process for brewed soy sauce, and thus can minimize a decrease in the pH of mold bran obtained via the mold bran preparation process. In the case of preparing mold bran using the Aspergillus oryzae KG2039 to manufacture brewed soy sauce, a pH condition for the optimal activity of glutaminase can be secured so the content of L-glutamic acid in the brewed soy sauce can be increased. A manufacturing method of high-quality soy sauce with enhanced L-glutamic acid productivity comprises the following steps: inoculating a mixed ingredient composed of steamed defatted soybean and roasted wheat with Aspergillus oryzae KG2039 to make mold bran for brewed soy sauce; mixing the mold bran and a saline solution at -5 to 5C; and performing fermentation and aging processes at 28-32C.