Study on the aspergillus sojae and protein and their application in soy sauce production

In order to improve the protein utilization factor in soy sauce production,aspergillus sojae B and aspergillus oryzae are studied as the followings.The protein enzymic activity of aspergillus sojae B and aspergillus oryzae are compared,the influences of inorganic nitrogen and water adding ratio on aspergillus sojae B and aspergillus oryzae are discussed,the influence of inorganic chemicals on aspergillus sojae B is mentioned,the effects of aspergillus sojae B and aspergillus oryzae 3.042 on the digestive capability of soy protein,and the application of aspergillus sojae B in soy sauce production.It proves that aspergillus sojae B can produce lots of neutral protein and its alkaline protein is 200 times of aspergillus oryzae 3.042.The digestive capability of soy protein is superior to that of aspergillus oryzae 3.042,and has a 10%~20% higher utilization ratio than that of aspergillus oryzae.Therefore,the soy sauce taste produced by aspergillus sojae B is as good as that produced by aspergillus oryzae 3.042.