Application of Two Strains in Koji-making of Soy Sauce Fermentation

Using soybean meal and wheat bran as raw materials,Aspergillus oryzae and Aspergillus niger are two strains of koji-making in soy sauce fermentation process.According to single factor and orthogonal experiments,the culture condition of the most suitable koji-making process is determined.The results show that the ratio of Aspergillus oryzae and Aspergillus niger is 6∶2,the amount of inoculation is 2%,the temperature of koji-making is controlled at 32℃,koji-making time is 43 h,the obtained koji protease enzyme activity reaches 2787U/g,the quality of soy sauce finished koji is good,the flavor is aromatic.