In order to develop a new way of resource utilization of corn steep liquor, 100% corn steep liquor was fermented with Aspergillus oryzae to prepare edible fungi nutrition.A.oryzae was acclimated continuously in 100% corn steep liquor solid medium to obtain A.oryzae strains that were more tolerant to 100% corn steep liquor, and then the optimal fermentation conditions for 100% corn steep liquor by A.oryzae were established.The results showed that compared with the original strain, the mycelia formation time and spore maturation time of A.oryzae were reduced by 40% and 30% after four consecutive acclimation in 100% corn steep liquor solid medium, respectively;the soluble protein content and amino acid nitrogen content were increased by 3.38% and 3.00%, respectively, when the acclimated A.oryzae was inoculated into 100% corn steep liquor.Using the acclimated A.oryzae as fermentation strain, the optimal fermentation conditions of 100% corn steep liquor were determined by single factor experiment and orthogonal test as follows:the inoculation amount 1.25×105spores/100 mL, liquid loading amount 90 mL/250 mL,initial pH 5.9, temperature 25 ℃, fermentation time 8 d.Under these conditions, the amino acid content and soluble protein content were (21.75±0.12) mg/mL and (18.25±0.08) g/100 mL, which were 71.67% and 10.74% higher than unfermented corn steep liquor, respectively.
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