中文摘要：

豆酱是中国传统的发酵食品，在天然发酵过程中其表面附着了大量真菌类群。有些种类具有。一淀粉酶活性，能水解淀粉产生葡萄糖、糊精、麦芽糖和低聚糖等；有的则产生蛋白酶，分解大豆蛋白为可被人体吸收、利用的小肽。从东三省254份家庭自制豆酱中分离发酵功能菌株，利用可溶性淀粉平板获得具有α-淀粉酶活性的菌株34株，利用酪蛋白平板获得具有蛋白酶活性的菌株35株。其中菌株Gq3—2同时具有很高的淀粉酶和蛋白酶活性，经标准培养、形态学鉴定，确定菌株Gq3—2为赭曲霉。

英文摘要：

Soybean paste is a traditional fermented food in China. There are so many fungi colonies on soybean brick surface. Some functional strains could hydrolyze starch and generate dextrin, glucose maltose and oligosaccharides~ some functional strains could produce extracellular protease to decompose soybean protein into small peptide for absorption and utilization of human body. In this paper, 254 samples are collected from different places in northeast of China, using the method of 3,5- dinitrosalicylic acid to select 34 strains with higher a-amylase activity and using casein plate to select 35 strains with protein activity. In the selected strains, GQ3-2 is the one with a-amylase and protein activity simultaneously; GQ3-2 is identified as Aspergillus ochraceus through the standard cultivating and morphological authenticating