中文摘要：

以具有高血管紧张素转换酶（ACE）抑制活性的我国传统豆酱为研究对象，对发酵过程中的霉菌分布进行研究。酱曲中的霉菌数为10^8cfu／g，后酵过程中仍保持在较高水平。分离两株优势霉菌，并根据其菌落形态、菌丝和孢子形态及产孢结构等鉴定为米曲霉原变种（Aspergillusoryzae）和灰蓝毛霉（Mucorgriseo—cyanus），这两种霉菌在整个发酵过程中的存在对豆酱中ACE抑制剂的生成发挥着重要作用，为纯种发酵生产功能性调味品提供指导。

英文摘要：

The mould distribution during fermentation of Chinese traditional soy paste with strong an- giotensin I-converting enzyme （ACE） inhibitory activity was investigated in this work. The count of moulds in soypaste qu was 10s cfu/g, remaining at a relatively high level during the post-fermenta- tion. Two dominant moulds were separated and identified as Aspergillus oryzae and Mucor griseo-cy- anus according to their configuration of mycelial, hyphal and spore, which contributed considerably to the generation of ACE inhibitors in soypaste. This work would also guide the development of func- tional condiment by pure culture-fermentation.