The synergy effects of glycos-esterifiable koji and Aspergillus oryzae on fermentation of low-salt soy sauce were investigated.

研糖化增香曲在盐浇林酱油中与米曲霉的协同发酵作用,确定了可应用于盐浇淋酱油中的糖化增香曲的添加量。

With cellulose hydrolyte as raw material to ferment citric acid by Aspergillus niger at constant temperature and under oscillation temperature were discussed and compared.

麦草经碱-氧-蒽醌蒸煮脱木后得到。以酶酶解该后制得的酶解波为原料，在黑曲霉的作用下发酵制取柠檬酸。