发酵作用

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

研究糖化增香曲在低盐浇林酱油中与米曲霉协同发酵,定了可应于低盐浇淋酱油中糖化增香曲添加量。

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-氧-蒽醌蒸煮脱木素后到纤维素。以纤维素酶酶解该纤维素后纤维素酶解波为原料，在黑曲霉下发酵取柠檬酸。