ASPERGILLUS ORYZAE SMF119 STRAIN HAVING HIGH LEUCINE AMINOPEPTIDASE ACTIVITY, DERIVED FROM KOREAN TRADITIONAL FERMENTED SOYBEAN LUMP

摘要

In the present invention, disclosed are: an Aspergillus oryzae SMF119 strain; a method for manufacturing leucine aminopeptidase using the same; and a method for manufacturing food using the same. The strain as one aspect of the present invention has high leucine aminopeptidase activity and can be cultured to produce a large amount of leucine aminopeptidase. In addition, when the food is fermented using the strain, the bitter taste of the food is reduced and food having excellent flavor can be obtained. Since the strain of the present invention does not manufacture a toxic substance, the strain can be usefully used in a food or pharmaceutical field.;COPYRIGHT KIPO 2017