Study on the degradation of milk protein by Aspergillus oryzae

Milk was fermented by Aspergillus oryzae, and as the degradation raten of the protein for an indicator, which have been studied through one-orthogonal, at the same time weighing the cell dry weight, results showed that: inoculation 4%, with volume of 30 mL, shake speed bed for 180 r/min is best fector, which can reach the largest the degradation raten 35.6%. And this time the cell dry weight is 3.4 g/100 mL.