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

研究糖化增香曲在林酱油中与米曲霉的协同发酵作,确定了可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-蒽醌蒸煮脱木素后得到纤维素。以纤维素酶酶解该纤维素后制得的纤维素酶解波为原料，在黑曲霉的作下发酵制取柠檬酸。