Abstract

Abstract: Use Aspergillus oryzae 3.042 and Aspergillus niger 3.758 as production strain and adopt double straintrain lowsalt solid termentation technology. The species koji is made separately and mature koji is mademixedly.Through control experiments of 3 batches 12 vats double strain fermentation and 2 batches 8 vats singlestrain termentation reults showed that protin utilization ratio and main material product ratio of double strain areincreased 18.4% and 17.8% respectirely than those of single strain.

Key words: Double strain, Single strain, Soy sauce, Fermemtation

YU Hua, WANG Zi-Guang, LIU De-Hai, LI Xin-Jie, GUAN Jian-Sheng, SUN De-Fu, GONG Jian-Jun. [J]. FOOD SCIENCE, 1999, 20(10): 44-48.

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