1) Aspergillus sojae
酱油曲霉
1.
Study on proteinase activity of Aspergillus sojae;
酱油曲霉蛋白酶特性研究
2.
The study of flocculating coal slime water using Aspergillus sojae;
酱油曲霉絮凝煤泥水的试验研究
3.
Study on the aspergillus sojae and protein and their application in soy sauce production;
酱油曲霉蛋白酶及其用于酱油酿造的研究
2) sauce's seed culture
酱油种曲
1.
Studying on the cultivation of sauce's seed culture with daqu distiller's grain;
大曲丢糟在酱油种曲培养中的应用研究
2.
The distiller's grain was partly used to replace some soy sauce bean to improve sauce's seed culture medium.
用丢糟代替部分豆粕改良酱油种曲培养基,通过试验确定丢糟的最佳添加量为25%,培养时间为72h,所制得的种曲孢子数为2。
3) soy sauce koji
酱油大曲
1.
Effect of the production of soy sauce koji with the additive of Daqu distiller's grain;
添加丢糟生产酱油大曲的效果研究
5) soybean koji
酱油曲菌
1.
GA M 31 is a mutant strain of soybean koji mold, which grows rapidly, produce more spores, and has high rate of germination.
ＧＡ－Ｍ３１是一株诱变的酱油曲菌，其生长快、产孢子多、孢子发芽率高；该菌株具有较强的淀粉糖化酶活力，而且蛋白酶活力比一般菌种高１０％。
6) koji-maker malhine
酱油种曲机
补充资料：酱油辣椒
配科 咸辣椒10千克，酱油4千克。加工将腌好的咸辣椒捞出，沥尽水分，然后入坛，淋入酱油，两天后翻动一次，隔2?d3天再倒缸1次，约经7天后即成。成色味鲜美，质脆嫩。
说明：补充资料仅用于学习参考，请勿用于其它任何用途。
参考词条