Preparation conditions for high efficient soy sauce koji with multi-strain
Using strains of Monascus anka, Aspergillus niger and Aypergillus oryzae, high efficient koji was prepared with solid-state fermentation.Effects of preparation conditions, such as fermentation time, temperature, water addition and inorganic salts of single-strain and multi-strain on protease activity of koji were discussed.The koji-making conditions of multi-strain were optimized.The results showed that the quality of koji block with multi-strain was better than that of with single-strain.Pretense activity in koji block reached 633.42U/g when multi-strain of M.anka, A.niger and A.oryzae were used.The optimum conditions koji preparation were as follows: incubation time 72h, temperature 32℃, water a addition by 120％, addition of manganese sulfate and zinc sulfate 0.05％ and 0.3％, respectively.
soy sauce kojikoji preparation with multi-strainprotease activityconditions optimization
NETL
NSTL
万方数据
维普
