6　Rhizopus　sp.　strains　were　isolated　from　17　White　Koji　samples　collected　from　different　area　of　Fujian　Province　by　selective　culture　medium,　and　all　were　identified　as　Rhizopus　oryzae　strains　through　observing　colony　characteristics　and　molecular　biological　identification.　6　Rhizopus　sp.　strains　were　evaluated　by　glutinous　rice　solid-state　fermentation　method,　focusing　on　testing　the　production　capacity　of　α-amylase,　glucoamylase,　reducing　sugars　and　total　acid.　Results　indicated　that　α-amylase　activity　of　6　Rhizopus　sp.　strains　had　an　increasing　trend,　and　among　which　M1,　M2　and　M3　had　the　highest　level　at　the　fifth　day.　Saccharification　of　6　Rhizopus　sp.　strains　first　increased　rapidly　then　kept　stable　in　the　first　5　days.　And　M2,　M3　and　M6　strains　reached　the　peak　of　glucoamylase　activity　at　the　second　day　without　significant　difference.　The　changes　of　the　production　capacity　of　the　reducing　sugar　were　similar　to　glucoamylase　acitivity,　and　M2　and　M3　strains　of　the　highest　production　had　significant　difference　from　the　other　strains.　Besides,　strain　M4　was　of　high　yield　of　total　acid　1.17%,　but　the　lowest　in　production　of　reducing　sugars　and　glucoamylase.　As　a　result,　M1,　M2　and　M3　strains　are　potential　Rhizopus　sp.　strains　for　brewing　Fujian　Hong　Qu　glutinous　rice　wine.