Abstract: The study on the breeding of Aspergillus oryzae and the possibility of industrial processing for Labadou preparation was conducted. The results showed that: The bred Aspergillus oryzae Mq1 could be used for the preparation of Labadou. The high-quality-fermented soybean could be obtained when the prepared soybean was inoculated with 0.5% Aspergillus oryzae Mq1 preparation(about 1010 spores per gram) and cultured 48hrs at 32～35℃.If the prefermented soybean was added with salt, liquor and other flavors, delicious quality Labadou would be prepared after 10～15d post-fermentation. Compared with mucor- fermented Labadou and traditional Labadou, the Labadou fermented by Aspergillus oryzae Mq1 was more delicious and nutritional, and the processing cyle was shortened by one month or so.

Key words: Aspergillus oryzae, Mucor sp., fermentation, Labadou