Optimization of Koji Medium in Soy Sauce Production Using Response Surface Methodology

Abstract:

Based on the factory production medium formula of koji,response surface methodology was used to optimize the protease production in this manuscript.A multivariate model was proposed to manifest the interactions of the medium components.It was showed that the optimum,weight proportion of soy bean,fried wheat and water in koji medium is 11.3∶ 10.5∶ 19.6 with this optimum conditions,a high level of koji protease activity(2402 U/g) was achieved,it was higher 20% than that of the control.