Abstract
The mold strains with stronger ability producing aroma were screened from 15 mold strains of the laboratory, and the culture conditions were optimized. The result showed: the strains njsys-6, njsys-45, njsys50 had stronger ability producing aroma. In koji juice medium, the strains had the most abundant metabolites, the esterifying enzyme activity and total ester content were the highest for 7.19U/mL and 0.18%. Njsys-45 could resistant high concentration ethanol and temperature up to 10% and 36°C respectively, it could resistant pH3.6. It had been confirmed that njsys-45 strains could be added aroma substances in Koji, and the esterifying enzyme activity was 7.18U/mL, the total ester was 0.18%.
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