Utilization of Koji prepared using a strain obtained by cell fusion between Aspergillus oryzae and Aspergillus usamii for Mirin-making☆

Abstract The mutant CP, derived from Aspergillus usamii mut. shiro-usamii IFO 6082, exhibits high transglucosidase activity. The mutant AP, derived from Aspergillus oryzae IFO 4079, shows high acid carboxypeptidase activity. Cell fusion was carried out between CP and AP, and one fusant strain was obtained. The use of koji prepared with the fusant strain produced mirin with about twice as much oligosaccharides compared to that of the mirin of mutant AP.