Abstract
When Aspergillus oryzae was grown on a wheat bran medium, an intracellular X-prolyl-dipeptidylaminopeptidase (XPAP) was produced in the medium. The phenomenon suggested that the enzymeleaked from mycelia by autolysis of the fungus. The content of Gly-Pro increased with fermentation of soy sauce mash to reach 1.63 mg/m/ after 50 days, and kept the level thereafter. A correlation was found between the decrease of XPAP activity and the increase of Gly-Pro content during soy sauce fermentation. It was concluded that the XPAP activity can be used as an indicator of protein hydrolysis during soy sauce fermensation.
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