Aspergillus Oryzae Mutated By Ion Implantation And Optimization Of Fermentation Technology Of Soy Sauce

Currently the commonly used germ to produce soy sauce is Aspergillus oryzae 3042.It has high enzyme yield and grows quick.It has great capacity to produce spores,and doesn't produce toxin.But its enzyme vitality of glucoamylase, cellullase,pectinase,and glutaminase are much less than need.In this case, Aspergillus oryzae 3042 can not degrade raw material such as amylum and cellulose material effectively and this reduces the valid composition and taste of the product,and also influences ferment craft.In order to get high vitality stains with abundant enzymes,which can make the proportion of various enzymes in the soy sauce reasonable,raise the utilization of the raw material and the quality of the product,researchers adopts a new method of mutagenesis named as ion implanting to mutate Aspergillus oryzae 3042, and we screened out excellent soy sauce producing strain A 100-8.We use the new strain in different koji making and fermentation process to show the relationship between qualities of soy sauce and production technology of soy sauce.During the research,we through the method of single-factor and optimization research design to study on two mainly steps koji making and fermentation process of soy sauce.(1) we using the method of single-factor to study on koji which is affecting by water,adopting time,and mineral factors.(2) In order to get accurate result of the seeding koji making process, optimization experiment and variance analysis are necessary used in the research.(3) we using the method of single-factor to study on koji which is affecting by time,adopting temperature,and ph.(4) In order to get accurate result of the koji making process,optimization experiment and variance analysis are necessary used in the research.(5) we using the method of single-factor to study on fermentation process which is affecting by saline raw opposite,fermentation temperature,saline degree and fermentation time.(6) In order to get accurate result of the fermentation process,optimization experiment and variance analysis are necessary used in the research.Summary:Base on the experiment data,we can conclude that through research improve the testy of soy souce.