Screening of Mold Producing Aroma in Chinese Koji and Optimization of Culture Conditions

摘要

The mold strains with stronger ability producing aroma were screened from 15 mold strains of the laboratory, and the culture conditions were optimized. The result showed: the strains njsys-6, njsys-45, njsys50 had stronger ability producing aroma. In koji juice medium, the strains had the most abundant metabolites, the esterifying enzyme activity and total ester content were the highest for 7.19U/mL and 0.18%. Njsys-45 could resistant high concentration ethanol and temperature up to 10% and 36°C respectively, it could resistant pH3.6. It had been confirmed that njsys-45 strains could be added aroma substances in Koji, and the esterifying enzyme activity was 7.18U/mL, the total ester was 0.18%.