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同发酵作用,确定了可应用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-蒽醌蒸煮脱木素后得到纤维素。以纤维素该纤维素后制得纤维素为原料，在黑曲作用下发酵制取柠檬酸。