FOOD SCIENCE ›› 2013, Vol. 34 ›› Issue (3): 233-238.

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Optimization of Double Strains Koji-Making of Aspergillus-Type Douchi by Response Surface Methodology

  

  • Received:2012-10-19 Revised:2013-01-07 Online:2013-02-15 Published:2017-12-29
  • Contact: Gang CHEN E-mail:zn_chengang@163.com

Abstract: In order to improve the protease activity of the douchiqu, response surface methodology was employed to optimize the double strains koji-making of aspergillus-type douchi based on Box-Benhnken experimental design . The optimal koji-making conditions were koji-making temperature 29.9 ℃, koji-making time 65.9 h,amount of strains 0.24 % and strains matching (Aspergillus oryzae:Aspergillus niger)1.4 . In the optimum conditions,the activity of neutral protease can reach to 358.6 U/g, and the activity of acid protease can reach to 105.5 U/g, which coincided with actual values with in the 95 % confidence interval. Predictive method is feasible in practice.

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