Screening and Optimization of Fermentation Conditions of Aspergillus oryzae Isolated from Yangjiang Lobster Sauce
Article
Figures
Metrics
Preview PDF
Reference
Related
Cited by
Materials
Abstract:
The optimization of medium and fermentation conditions of Aspergillus oryzae were studied, which isolated from Gguangdong yangjiang lobster sauce. The results showed that, the optimum medium contained 3% yeast powder, 1% glucose, 3% sodium nitrate and 0.50% calcium chloride in PDA. The optimal fermentation conditions was temperature 30℃ and pH value 7~8. After cultivated 12 h, the medium was appeared white colony. At 36 h, white mycelium noticeably increased, protease activity also continued to increase. After 48 h, yellow-green spores were produced, protease vitality at maximize level, and at 60 h, strain growth slowed significantly, creating a large number of spore, and protease activity began to decline. So 48 h was the optimum fermentation time.
