After UV-ray treatment, 2-deoxyglucose-resistant A. oryzae strains were selected to obtain higher protease producer.A 2-deoxyglucose-resistant strain, HQ-46, produced more protease than the parent strain, and less organic acids, and pH of the soy sauce medium was higher than that of the parent.When succinate was used as C-source, HQ-46 produced 10% higher protease than the parent, but when glucose was used, HQ-46 produced almost the same amount of protease, but the parent produced only a small amount of protease.Glucose, mannose, lactose, and fructose repressed protease production by the parent, but did not repress the production by HQ-46.Arabinose, xylose, and glycerol repressed protease production by both strains.
