Abstract: For improving the quality of bran starter liquor,clarifying the type and dosage of saccharifying strains used in liquor brewing,and obtaining multiple-microbe bran starter liquor with clean body,unique flavor and short fermentation period,liquefaction power and saccharification power were used as indexes in this experiment,the effects of different inoculum size of Rhizopus oryzae,Aspergillus oryzae No. 1,Aspergillus oryzae No. 2,Monascus and Monascus purpureus as saccharifying strains on liquefaction power and saccharification power of rice-koji were studied by single factor experiment. According to this result,an orthogonal experiment with four factors and three levels was carried out to optimize the proportion of strains. The results showed that the quality of rice-koji was obviously improved by adding Rhizopus oryzae 3%,Aspergillus oryzae No.1 4% and Monascus 3%.

Key words: multiple-microbe bran starter liquor, Rhizopus oryzae, Aspergillus oryzae, Monascus, Monascus purpureus, liquefaction power, saccharification power