Protoplast Fusion of Koji-Mold Aspergillus spp. to Improve Kecap Production
Protoplast fusion of Aspergillus oryzae and A. niger for improving the enzyme productivity of desirable kojimolds for kecap (Indonesian soy sauce) was studied. Protoplasting of both mycellium aspergilli was obtained by treating them using Novozyme 234, at final concen tration 5 mg/ml and the time of...
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| Main Authors: | , , , |
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| Format: | EJournal Article |
| Published: |
Indonesian Association of Food Technologists,
2014-05-20.
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| Subjects: | |
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| Call Number: |
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