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的协同发酵作用,确定了可应用于低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-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，在黑曲霉的作用下发酵制取柠檬酸。