PROCESS FOR MAKING SOY SAUCE USING ZYGOSACCHARO MYCECES ROUXII AND TORULOPSIS VERSATILIS

摘要

New hybridoma ST723-F31 (I) is prepd. by protoplast fusion of zygosaccharomyces rouxii and torulopsis versatilis in the presence of 40 % PEG 4000. The obtd. (I) is stabilized by several succeed culture at 30 deg.C in the complete medium contg. 2.0 % glucose, 0.2 % yeast extract, 0.2 % tryptone, 0.2 % (NH4)SO4, 0.1 % polypeptone, 0.1 % KH2PO4, 0.05 % MgSO47H2O, 0.05 % KCl and 0.001 % FeSO47H2O. The obtd. (I) is useful for the production of soysauce having a good flavor and taste.