Effects of Combination Koji Making of Two Strains of Aspergillus oryzae on Proteases System

doi:10.3969/j.issn.1673-1689.2018.02.015

Home > Archive>Volume 37, Issue 2, 2018 >206-210. DOI:10.3969/j.issn.1673-1689.2018.02.015

Effects of Combination Koji Making of Two Strains of Aspergillus oryzae on Proteases System
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                        10.3969/j.issn.1673-1689.2018.02.015
                    
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Two stains of Aspergillus oryzae were selected in combinated of koji making，in order to shorten koji making time and increase activity of neutral protease and aminopeptidase. The two strains of Aspergillus oryzae were combinated by appropriate proportion during koji making. The activity of neutral protease and aminopeptidase were determined. Single strain koji was cultivated for pH 7.2，30 ℃. The neutral protease activity of CICC2339 and CICC2066 were reached 1 187.7 U/g and 830.8 U/g on 42 h respectively，the aminopeptidase were reached 93.2 U/mL and 201.4 U/mL on 42 h and 60 h respectively. The highest activity of neutral protease and aminopeptidase of optimal combination A6B4 were reached 1 366.8 U/g and 148.7 U/mL on 42 h respectively，which had advantages than single strain. The combination could shorten koji making time，increase the activity of neutral protease and aminopeptidase. These results provided some assistance to the further understanding of Aspergillus oryzae in the food fermentation.

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LI Peng, ZHANG Yanfang, WANG Xuannian. Effects of Combination Koji Making of Two Strains of Aspergillus oryzae on Proteases System[J]. Journal of Food Science and Biotechnology,2018,37(2):206-210.

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