Optimization of Process Conditions of Aspergillus oryzae Koji by Response Surface Methodology

Ying Ying Ma; Zhong Kai Zhao; Qing Bin Liu; Jian Gang Yang

doi:10.4028/www.scientific.net/AMR.798-799.1099

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Optimization of Process Conditions of Aspergillus oryzae Koji by Response Surface Methodology
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Optimization of Process Conditions of Aspergillus oryzae Koji by Response Surface Methodology

Abstract:

Effects of inoculation quantity, culture temperature and time on glucoamylase activity and the optimum conditions of koji-making of Aspergillus oryzae was studied by using single factor and response surface experiment. The results show that 3 factors can significantly impact on glucoamylase activity of koji. The best process condition of koji-making obtained by using the "Design-Expert" software is: culture temperature 38.70 °C, inoculation quantity 0.85 , and culture time 50.47 h.