Application of a mixed koji-making system by Aspergillus oryzae and Aspergillus niger in soy sauce production
The neutral protease activity, acid protease activity, glucoamylase activity and the number of spores in separate koji-making and mixed ko-ji-making by Aspergillus oryzae and Aspergittus niger were measured in this paper. The feasibility of multi-strains for soy sauce koji was discussed. The effects of using AS3.042 and AS3.350 as fermented culture on koji-making were investigated. The results showed that separate koji-making was better than mixed koji-making in all respects. The optimal koji-making conditions were obtained as follows: fermentation temperature 33°C, fermentation time 42h for A. Oryzae and 48h for A. Niger, and the ratio of A. Oryzae to A. Nigerl'A. Under these conditions, total protease activity of koji was 2748U/g, which was similar to the value of the control. The acid protease and glucoamylase activity were 712U/g and 1090U/g, respectively, which was increase by 55.8% and 25.4% compared to that of koji-making by A. Oryzae, respectively.
two molds koji-makingseparated koji-makingmixed koji-making
NETL
NSTL
万方数据
维普
