BREEDING OF ASPERGILLUS-ORYZAE PRODUCING BACILLUS-LICHENIFORMIS THERMOPHILIC ALPHA-AMYLASE AND ITS APPLICATION TO LIQUEFIED BREWING

Aspergillus oryzae transformants which produced Bacillus licheniformis thermophilic alpha-amylase (optimum temperature, 76 degrees C; optimu m pH, 9) were bred using Aspergillus nip er No. 8AN promoter. When an A. oryzae transformant was grown on rice koji and wheat bran koji, 150 g total rice was liquefied by koji representing 13% of the total rice and by extraction of 10g wheat bran koji, respectively. When small-sca le brewing tests with liquefied rice and the transformant koji or extr action of wheat bran koji were carried out, the brewing profile and sa ke analysis values were similar to the results of tests carried out us ing a control enzyme (CP-40). The results indicate that A. niger No. 8 AN promoter can be applied to the production of heterologous proteins such as B. licheniformis thermophilic alpha-amylase in A. oryzae.