Enzyme System of Aspergillus oryzae in Soy Sauce Production and Productivity of Enzyme in Different Media

The enzyme system of Aspergillus oryzae As. 3951, JP-DQ-1 and JP-W and the productivity of enzyme in different media are studied. The results are detailed in this paper. Firstly,amylase, saccharifying amylase, cellulase, pectinase and proteinase can be produced by the ahovethree strains in wheat medium, bran medium, rice medium, concentrated soy sauce koji and whitesoy sauce koji. Secondly, the higher productivity of enzyme by JP-W is obtained from wheatmedium, barn medium and white soy sauce koji. Thirdly, the higher productivity of enzyme by JP-DQ-1 is obtained from concentration soy sauce koji. Lastly, the higher productivity of enzymeby As. 3951 is obtained from rice medium. It is suggested that the concentration soy sauce be produced with JP-DQ-1 and the white soy sauce, with JP-W.