The article studied major microbial types and biologic characteristics in sauce koji. At the same time enzyme system produced by Aspergillus oryzae during air-koji-making and influence of these enzymes to sauce production are analyzed emphaticly. At last this article confirmed the important status of proteases in saucer manufacture and discussed reaction conditions of proteases produced in air-koji-making.
It is found that material disposal, quality of Asp. oryzae spore powder and environment con...
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