Optimization of koji-making technology by Aspergillus oryzae Y6 was studied to enhance the activity of neutral protease and endoglucanase. Based on single factor experiments and L9(34) orthogonal test, the optimal koji-making conditions for neutral protease production were as followed: fermentation temperature 30℃, inoculum 1.0×107cfu/g, culture time 42h and the moisture 80%. Under such conditions, the enzyme activity reached 3637U/g. The optimal koji-making conditions for endoglucanase production were as followed: fermentation temperature 30℃, inoculum 0.25×107cfu/g, culture time 48h and the moisture 100%. Under the optimal conditions, the enzyme activity reached 810U/g.