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

研究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-蒽醌蒸煮脱木素纤维素。以纤维素酶酶解该纤维素制的纤维素酶解波为原料，在黑曲霉的作用下发酵制取柠檬酸。