Abstract: Monascus ruber andAspergillus oryzae were adopted as strains.Rice?soybean chips and wheat bran in different proportions were used as r aw material.Single strain and mixed strains were cultured respectively on them.Immediately,they were fermented after maturing.Results showed:Monasucus ruber could be cultured on rice and soybean chips.The optimumconditio ns were:Rice to soybean chips ratio was 1.5to 1.The culture temperature was around30℃and the culture time 6days;Whenrice to soybeans chips to branc oat ratio was 1to 2to 1respectively,the culture temperature was around 30℃a nd the culture time 3days.The newrea soning was produced by fermenting th e maturekojiproducedwithmixedstra ins culturetechnology.theother se asoning technologywas producedbyf ermenting the mature koji produced with single strain culture.By comparing the fermentation of the two kinds of mature koji,the formerwasbetterthanthelatterinf remsofsenseandphysical&chemicalindex.Thecolorandlusterofthenew seasoning was bright -colored.Moreover,it sh owedfunctional abilities andgoodf or health.

Key words: Monascus ruber , Aspergillus oryzae , Mixed strains , Fermentation , Seasoning