Koji quality directly affects soy sauce quality.Improving koji stability and quality is crucial for soy sauce production.This study investigated the effects of mixed koji-making using Aspergillus oryzae at different growth stages (spore germination, hyphal growth, and active enzyme production) on koji quality and fermentation performance. Amino acid and peptide distribution in soy sauce were analyzed.Results showed that the mixed-culture koji fermentation improved koji stability and increased the amino acid nitrogen (AN) and total nitrogen (TN) in soy sauce.Koji with A.oryzae at the spore germination stage performed best, achieving a total protease activity of 4 044 U/g.Acid, alkaline, and neutral protease activities, as well as α-amylase activity, exceeded those of conventional koji.By the end of fermentation AN, TN, and glutamate contents increased by 2.7%, 3.3%, and 5.3%, respectively.After 80 days of fermentation, AN level matched those of conventional soy sauce at maturity (120 days of fermentation), indicating accelerated brewing.The proportion of peptides ≥500 Da and the contents of hydrophilic/hydrophobic amino acids increased, while undegraded proteins were further broken down.In conclusion, mixed koji-making with A.oryzae at different growth stages enhances koji quality and soy sauce properties.This study provides a theoretical basis for improving koji production and raw material utilization in the soy sauce industry.
LIU Yuqi
,
LI Yanjun
,
LI Li
. Effect of mixed koji-making with Aspergillus oryzae in different growth stages on soy sauce quality[J]. Food and Fermentation Industries, 2025
, 51(23)
: 148
-153
.
DOI: 10.13995/j.cnki.11-1802/ts.043381
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