Effects of Nutrient Addition on Number of Aspergillus oryzae Spores in Seed Koji and Neutral Protease Activity in Soy Sauce Koji

doi:10.7506/spkx1002-6300-200921068

FOOD SCIENCE ›› 2009, Vol. 30 ›› Issue (21): 297-300.doi: 10.7506/spkx1002-6300-200921068

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Effects of Nutrient Addition on Number of Aspergillus oryzae Spores in Seed Koji and Neutral Protease Activity in Soy Sauce Koji

YANG Lan1,2，ZHAO Mou-ming1,*

1. College of Light Industry and Food Sciences, South China University of Technology, Guangzhou 510641, China；
2. Guangdong Industry Technical College, Guangzhou 510300, China

Received:2008-11-12 Online:2009-11-01 Published:2010-12-29
Contact: ZHAO Mou-ming E-mail:femmzhao@scut.edu.cn

Abstract

Abstract:

In order to increase number of Aspergillus oryzae spores in seed koji and neutral protease activity in soy sauce koji, carbon source, nitrogen source and inorganic salts were added to seed koji culture medium and their addition levels were optimized. Results indicated that the number of Aspergillus oryzae spores reached (15.77 ± 0.49)×109CFU/g (dry weight) in seed koji cultured in medium with the additions of 1.00% glucose, 0.10% CaCl2, 0.05% ZnSO4 and 3.00% bean cake powder, which was higher than that in the blank group by 84.87%. Furthermore, increases of neutral protease activity of 25.04% and 17.04% were observed in seed koji cultured under these optimized conditions and soy sauce koji made from this seed koji when compared to the blank group, respectively.

Key words: Aspergillus oryzae, seed koji, spore number, neutral protease activity

CLC Number:

TS202.3

YANG Lan1,2，ZHAO Mou-ming1,*. Effects of Nutrient Addition on Number of Aspergillus oryzae Spores in Seed Koji and Neutral Protease Activity in Soy Sauce Koji[J]. FOOD SCIENCE, 2009, 30(21): 297-300 https://doi.org/10.7506/spkx1002-6300-200921068

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Effects of Nutrient Addition on Number of Aspergillus oryzae Spores in Seed Koji and Neutral Protease Activity in Soy Sauce Koji

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