Abstract:

The production of traditional fermented broad bean sauce with mixed inoculums of Aspergillus oryzae and
Monascus anka was optimized in order to shorten the fermentation period. Using one-factor-at-a-time expeirments and
orthogonal array design, the optimal conditions to obtain excellent koji were established as follows: 4:3 of Aspergillus
oryzae:Monascus anka ratio (V/V), 28－30 ℃ and 40 h, and the optimal conditions to obtain excellent fermented broad bean
sauce were found to be primary fermentation at 45 ℃ for 10 d followed by addition of chilli sauce at a mass ratio of 1:1 and
secondary fermentation at 45 ℃ for 15 d.

Key words: traditional broad bean sauce, fermentation, process, optimization