米曲霉A100-8种曲的培养工艺的研究

米曲霉A100-8菌种，是经离子注入诱变育种后，是以沪酿3．042为对照筛选得到的其特点为蛋白酶、糖化酶以及纤维素酶活力均有明显提高，且以偏酸性蛋白酶活力为主。因此，本文着重研究了A100-8种曲的培养条件。通过对原料的加水量、培养时间及有关无机盐的添加等的有效试验，最终由正交试验确立米曲霉A100-8的最佳培养工艺为，原料的加水量为120％；硫酸锰的添加量为0．04％、氯化钙为0．4％、磷酸盐为O．2％；培养时间为72h。成曲孢子数可达192亿／g左右；出芽率为95％以上（均以干基计），较优化前均提高30％以上。

Study on the culture process of Aspergill oryzae A100-8 as koji of soy sauce

Strain A100-8 Aspergillus oryzae was mutagenized by ion implantation, its features such as the protease, glucoamylase, and cellulase activity are markedly improved, especially for acidic protease activity when the Shanghai-based brewing 3. 042 was used as the control. Therefore, this article focuses on the culture conditions of A100-8 koji. After valid tests on the addition volumn of water in raw materials, culture time and the addition of inorganic salts and so on, and optimal culture process of Aspergillus oryzae A100-8 was ultimately established by the orthogonal test: water addition volumn of raw materials 120%; addition volumn of Manganese Sulfate 0. 04%, calcium chloride 0. 4%, phosphate 0. 2%; culture time 72h. The number of koji spores songs up to about 19. 2 billion /g; the sprouting rate is more than 95% (based on dry basis), which increase 30% than before optimization.