2004•Science and Technology of Cereals,oils and FoodsRequires access
Effect of action conditions on koji-making results in soy sauce fermentation
Chen Quan-zheng
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Abstract
This report deals with the koji protease activity and cell numbers of a mixed koji-making system by Aspergillus niger and Aspergillus oryzae on different conditions.It studies on the effect of temperature, time and mold ratio on koji. The result is:temperature of 30℃,time of 35hr,mold ratio (Aspergillus oryzae to Aspergillus niger)of 3∶1 are the optimum conditions. On this condition, the koji cell number is 8.66×10~9/g,protease activity is 2588u/g.