Genetic Engineering of white Shochu-Koji to achieve Higher Levels of Acid-Stable α-Amylase and Glucoamylase and other Properties when used for Shochu Making on a Laboratory Scale

摘要

The genes for acid-stable α- amylase and glucoamylase were cloned from white shochu-koji, Aspergillus kawachii. Both genes were used to transform the parent strain of white shochu-koji Which carried a dominant selective marker gene, amds, that originated from a.oryzae. Three lines Of transformants were identified that secreted about 6-fold more acid-stable α-amylase activity And about 7-fold more glucoamylase activity than the parent strain in liquid culture.