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*To whom correspondence should be addressed. E-mail: shiyouko_yasuda@pref.aichi.lg.jp Introduction Miso, fermented soybean paste, is a Japanese traditional seasoning which is indispensable for Japanese cuisine, as is soy sauce (shoyu). The taste, aroma and color are important parameters of miso quality. In order to improve the taste, miso products are often supplemented with disodium 5'-ribonucleotides such as disodium 5’-inosinate (5’-IMP) and disodium 5’-guanylate (5’-GMP). These umami flavor enhancers work synergistically with glutamic acid naturally contained in miso. The filamentous fungus Aspergillus oryzae is used for miso brewing. During preparation of its koji culture (i.e., solid starter culture), A. oryzae secretes a large variety of enzymes such as amOriginal paper

food science and technology research

Characterization of Acid Phosphatase (AphC) from the Miso Koji Mold, Aspergillus oryzae KBN630: AphC is Mainly Responsible for Both Acid Phosphatase Activity and 5′-IMP Dephosphorylation Activity in Soybean-Koji Culture