To optimize the fermentation conditions with index of ami- no acid nitrogen content for inspection of soy sauce fermented by as- pergillus oryzae As3. 042 by the response surface method. Firstly, the experiment was to determine the optimum fermentation condi- tions at 40 d of temperature, density of adding salty water and addi- tion of salty water by using single factor experiment. On the basis of single factor experiment with amino acids as examining index, fer mentation temperature, density of adding salty water and addition of salty water wa...
