Specimen SS-F-UMA-921 // UMAMI · IFI-U
Fermented Soy Umami I-AG-A
Aspergillus oryzae
Koji Mold
Target Trait
2×
fold-change
Koji-fermentation analog free glutamate output index
Technical Specifications
SKU
SS-F-UMA-921
Genomic Edits
5
GC Content
44.2-50.2%
Construct Length
3,188 bp
Promoter System
Tissue-specific 2A11 / CaMV35S
Expression System
Agrobacterium-mediated T-DNA
Host Strain
EHA105
Receptor Target
mGluR1 / TAS1R1-TAS1R3
IFI Score
200
Pathway Edits
- AoALP Aspergillus alkaline protease overexpression under amylase promoter for broad-spectrum substrate protein hydrolysis in soy koji fermentation
- AoNPII neutral protease II isoform overexpression for pH-neutral soy protein hydrolysis releasing glutamate-rich peptide fragments
- AoGAP glyceraldehyde-3-phosphate dehydrogenase promoter-driven glutaminase-A expression for sustained glutamine-to-glutamate conversion in koji
- AoGlutaminase-A glutaminase isoform A overexpression for high-flux glutamine hydrolysis releasing free glutamate from peptide-bound glutamine residues
- AoGGT-1 gamma-glutamyltransferase upregulation for gamma-glutamyl bond hydrolysis in oligopeptides generating free glutamate from peptide pools
Key Interventions
IFI Subscale Profile
IFI Profile
Use Case
Fermented soy analogs, natural koji-flavor concentrates, and miso-style umami ingredients where engineered Aspergillus oryzae provides accelerated, amplified fermentation-derived free glutamate and IMP co-agonism.
License
$299 · Tier I License
Includes full construct sequence, CRISPR guide designs, pathway edit specifications, flux balance analysis, and IFI validation data.
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