Metadata
Author: patents-wipo
Data
English[en]
The present invention relates to an Aspergillus non-inherited genetic variant having enhanced protease activity, and to a production method for a natural flavour enhancer employing the same, and more specifically relates to: an Aspergillus non-inherited genetic variant having enhanced protease activity which is obtained by selecting a strain having a high level of protease activity inducing genetic variation by treating the same with NTG (N-methyl-N'-nitroso-N-nitrosoguanidine) and exposing the same to radiation; and to a production method for a natural flavour enhancer employing a hydrolysed protein obtained by culturing the Aspergillus non-inherited genetic variant, adding the resulting culture product to a protein source and allowing hydrolysis to proceed.
Korean[ko]
본 발명은 프로테아제 활성이 강화된 아스퍼질러스 소재 변이주 및 이를 이용한 천연 맛 향상제의 제조방법에 관한 것이며, 더욱 상세하게는 프로테아제 활성이 높은 균주를 선별한 후 NTG(N-methyl-N'-Nitroso-N-nitrosoguanidine)를 처리하고 방사선을 조사하여 변이를 유발시킴으로써 얻어진 프로테아제 활성이 강화된 아스퍼질러스 소재 변이주, 및 이를 배양하여 얻은 배양물을 단백질원에 첨가하여 가수분해함으로써 얻어진 단백가수분해물을 이용한 천연 맛 향상제의 제조방법에 관한 것이다.