1. The enzyme preparation obtained from the fermentation of koji wherein a koji fermentation include mushrooms, mold fermented Aspergillus.2. The enzyme preparation according to claim 1, wherein the koji fermentation further includes cereals, fermented mold Aspergillus.3. The enzyme preparation according to claim 2, wherein the cereal is selected from the group consisting of wheat and barley, or kombinatsii.4. The enzyme preparation according to claim 2 or 3, wherein the koji fermentation comprises 10-99 wt.% And 10-60 wt fungi.% Grain kultury.5. The enzyme preparation according to claim 2 or 3, wherein the koji fermentation comprises 60-90 wt.% And 10-40 wt fungi.% Grain kultury.6. The enzyme preparation according to claim 2 or 3, wherein the koji fermentation comprises 90 wt.% Mushrooms and 10 wt.% Grain kultury.7. The enzyme preparation according to claim 2, wherein the cereal is pshenitsu.8. The enzyme preparation according to claim 1, wherein the koji fermentation growth medium further comprises in the range of 0.1-10% by total weight smesi.9. The enzyme preparation of claim 8, wherein the amount of the growth medium is in the range of 1-3% of the total weight smesi.10. The enzyme preparation according to claim 8 or 9, wherein the growth medium is selected from the group consisting of soybean meal obezzhirennnogo, yeast extract, peptone, corn steep liquor, and any kombinatsii.11. The enzyme preparation according to claim 1, wherein the fungus is selected from the group consisting of Agaricus brunnescens, Coprinus comatus, Lentinula edodes, Agaricus bisporus, Agaricus campestris, Hypsizygus tessulatus, Pleurotus ostreatus, Pleurotus citrinipileatus, Pleurotus eryngii, Boletus edulis, Craterellus cornucopioides, Craterellus tubaeformis, Agaricus blazei, Volvariella volvacea, Agrocybe aegerita or Ganoderma lucidum and any kombinatsii.12. The enzyme preparation according to claim 2, wherein the cereal is selected from the group consisting of intact1. Ферментный пре
