Yeast is the reason that makes the mature soybean paste referments Using the theory of microwave sterilization to prevent soybean paste refermentation.

Design of yeast fermentation monitoring system based on virtual instrument technology;

The jujube culls is developed using enzyme hydrolysis,yeast fermentation and acetic fermentation to produce jujube vinegar.

The ultimate hydrolysate is 100% of oligo-glucomannan through eliminating mono-saccharides with yeast fermentation.

Optimization of the honey ferment sour milk by the regress-orthogonal design;

Study of L.casei fermentation;

Study on the yield of tofu made by soymilk fermented with lactic acid bacteria

5% enzyme, saccharifid for 4 h, at last, inoculated Saceharomyce to the substrate and fermented for 48 h at 15 ℃.

The experiment took the fermented soybean milk as raw material, added enzyme hydrolysis after the microwave pretreatment, and brew alcohol with the hydrolysis fluid fermentation.