2011•Unpublished venueRequires access

Improvement of Composition of Enzyme System and Sauce Fermentation by using Multi-strain Koji Starters

Wen-sheng Jin

Abstract

Aspergillus oryzae(Ahlburg) Cohn 3.042,Aspergillus nger3.350 and Rhizopus 3.010 were selected for combination koji making.Based on the activity of proteinase,amylase and cellulose,the effect of koji making temperature and time on enzyme activity were studied.The results showed that the combination of three microorganisms had abundance enzyme system.The rate of mixed multi-microorganisms was Aspergillus oryzae(Ahlburg) Cohn 3.042 : Aspergillus nger3.350 : Rhizopus 3.010=3:2:0.5.The koji was produced at 36 ℃ for 48 h.Under these conditions,the contents of protease,amylase and cellulase were 3830 U/g,630 U/g and 1800 U/g,respectively.

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Key concepts: Aspergillus oryzae, Rhizopus oryzae, Cellulase, Food science, Aspergillus, Chemistry, Fermentation, Rhizopus