Study Of Aspergillus Oryzae In Sauce Koji And Koji-Making Technics

The article studied major microbial types and biologic characteristics in sauce koji. At the same time enzyme system produced by Aspergillus oryzae during air-koji-making and influence of these enzymes to sauce production are analyzed emphaticly. At last this article confirmed the important status of proteases in saucer manufacture and discussed reaction conditions of proteases produced in air-koji-making. It is found that material disposal, quality of Asp. oryzae spore powder and environment conditions influenced koji-making effect and aeration had pivotal function in koji-making process. When studied closed koji-making technics, it is posted that closed koji-making created favorable koji-making circumstance and formed benign recurrence of good koji-material keep-wet effect, fast growing of Asp. oryzae, relative high koji-material temperature and large aeration quantity. Because mature spores quantity has relationship with koji-product protease activity, closed koji-making accelerated thalli growth and acquired protease activity is relatively high. At one time in closed koji-making process Asp. oryzae growing was on primary ground and other bacteria quantity decreased. So fermentation was provided with excellent condition. Koji-making and fermentation experiments were carried out aiming at rice residue. It is confirmed that rice residue is good protein material and substitutes partly bean residue to utilize in fermentation production of sauce. Rice residue is byproduct of rice vinegar, another product from fermentation factories. So these studies have good application significance.