The cultivation conditions for the production of enzyme by Aspergillus oryzae 3.042 under solid-state koji-making were investigated.The effects of initial pH and the addiction of small amount of lactic acid bacteria on enzyme and spores production were studied.In this experiment,soybean meal and wheat bran(ratio 55∶ 45) as raw material,the material to water ratio of 1∶ 0.6,0.3% to 0.5% of Aspergillus oryzae 3.042 were inoculated with Aspergillus spores,and incubated at 33 ℃.Results indicated that when initial pH6.5,the max neutral protease activity was(4080±61)U/g,which was higher than that in the black group by 33%~37%.Further more,adding 1.0%~2.0% of lactic acid bacteria had good effect on the process of Aspergillus koji.