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

Abstract:

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%.

• Periodical: Advanced Materials Research (Volumes 1033-1034)
• Pages: 744-747
• DOI: https://doi.org/10.4028/www.scientific.net/AMR.1033-1034.744
• Online since: October 2014
• Authors: Hui Bo Luo*, Da Di Wang, Yong Wang, Wen Bin Yang, Jun Xie
• Keywords: Chinese Koji, Esterifies Enzyme, Fermentation Metabolites, Increasing Aroma

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