Effects of Aspergillus oryzae and Lactic acid bacteria Mixture on Wheat Koji-making
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Abstract:
The total bacterial count ,neutral protease activity, acid protease activity, total acid and the quality of fermented liquid in separated koji-making by Aspergillus oryzae (KP) and mixed koji-making by Aspergillus oryzae and Lactic acid bacteria (KR) were measured in this paper. The feasibility of multi-strains for koji-making was discussed to provide theoretical guidance for high quality of wheat tasty substance. The results showed that lactic acid bacteria and fungi grew well in KR system, and the count of lactic acid bacteria was reached 4.15×108 cfu/g after 12 h, while the growth of lactic acid bacteria had inhibitory action on fungi growth; the effect of mixed koji-making was better than separated koji-making in all respects. The neutral protease activity and acid protease activity of KR after 48 h fermentation were increased by 22.79% and 22.26% compared to KP, respectively. The total nitrogen content and amino acid nitrogen content in KR fermentation liquor were more than those in KP. However, the free amino acid content in KR system was more than that in KP after 60 days fermentation. Especially, glutamic acid was improved by 24.21%, making the fermentation liquid more obvious umami taste.
