以马氏珍珠贝肉为原料固态发酵制备成曲，通过监测发酵过程各营养底物及中间代谢产物变化趋势，探究了制曲过程中物质代谢与酶活力的相互关系。研究表明：制曲过程中,曲质量和水分含量均呈现下降趋势,曲中的干物质大体也是呈现下降的变化趋势,曲温则是呈现先上升后下降的变化趋势。营养底物的代谢变化分为4个阶段，24 h是物质变化突变点，此后，柠檬酸循环是糖代谢的主要途径。24~36 h，小分子糖和游离氨基酸吸收利用量达到最高值，而40~46 h为蛋白酶活力最高值，酶系分泌滞后于代谢中产物的消耗。糖代谢对蛋白酶活力影响最显著，与中性蛋白酶活力呈显著负相关性（皮尔逊指数P依次为：-0.943）；发酵前期提高淀粉酶活力，成曲蛋白酶活力提高了26.81%。

The solid-state fermentation of Aspergillus oryzae cultivated with Pinctada martensi were studied. The various biochemical changes were detected and compared in different growth conditions in order to explore the relationship between metabolism and protease activity during the fermentation. Results showed that the weight of koji and water content decreased with the extension of fermentation time, and the dry matter showed the same trendency. During the fermentation, the temperature of koji increased firstly, and then decreased. The metabolic change of nutritional material consumption was divided into 4 stages with 24 h being of the key point, and after then the citric acid cycle became the main way of glucose metabolism. During the period of 24~36 h, the reducing sugar and amino acids were rapidly absorbed and reached the highest values. While the protease activity was at its highest value at 40-46 h. Therefore, the secretion of enzyme lagged than the consumption of materials in metabolism. Glycometabolism was closely correlated with neutral protease activity (Pearson=-0.943). Meanwhile, the protease activity was increased by 26.81% after adding α-amylase at the beginning of the fermentation.

广东省科技计划项目（2011A020102005）；广东省中国科学院全面战略合作项目（2010A090100023）；国家863科技计划项目（SS2012AA091606）