Study on Fermentation Conditions of High Proteinase-producing Aspergillus Oryzae UF366

Abstract

Abstract: The composition of both starter medium and koji making medium as well as fermentation conditions of Aspergillus oryzae UF366 for producing proteinase were studied. The results showed that the optimal starter medium is consisted of bran, flour and water, with the proportion 4:1:4,and the number of spore is up to 16.7 billion/g. The optimal koji making medium is made up of bean cake, bran and water, with the proportion 6:4:5. The fermentation conditions are as follows: temperature 33 ℃, fermentation cycle 32 h, stirring koji twice. Finally proteinase activity reaches 1084 U/g.

Key words: UF366 Aspergillus oryzae, starter medium, koji making medium, fermentation condition

FU Li, ZHANG Yun, AI Nai-Tu-La, ZHAO Yan-Xue, QIAN Qi-Long, LEI Ming. Study on Fermentation Conditions of High Proteinase-producing Aspergillus Oryzae UF366[J]. FOOD SCIENCE, 2008, 29(9): 427-430.

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Study on Fermentation Conditions of High Proteinase-producing Aspergillus Oryzae UF366

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