INCREASING GLUTAMINASE ACTIVITY IN SHOYU KOJI USING A MIXED CULTURE OF 2 KOJI MOLDS

For improved fermentation of shoyu (soy sauce), a useful koji-making s ystem has been developed using a mixed tane-koji of two shoyu koji mou lds, namely Aspergillus oryzae K2 (length of conidiophores about 350 m u m) and the late-conidiation strain, A. oryzae HG (length of conidiop hores about 2500 mu m). The mixed culture of strains K2 and HG had abo ut twice the glutaminase activity of the single-strain cultures. In ad dition, the number of conidia in the mixed culture was about 10% of th at in a culture of strain K2 alone.