Two milk saccharomycetse strains,local Kumiss yeast mud,lactic acid bacteria,and Danbaoli active dry yeast were used as fermenting agent respectively for whey wine production and their fermenting power and fermenting characteristics were studied and the quality of the produced whey wine was analyzed.

Stage mixed fermentation experiments of whey wine by the addition of three kinds of bacteria including milk yeast,dry yeast and lactic acid bacteria were carried out by using whey,milk and cane sugar as the main raw materials.

Optimization of Medium for Encapsulated Lactobacillus sake in Liquid-core Capsules;

The enzymatic hydrolysis by cellulase and lactic acid fermentation of soybean straw by lactobacillus laei and lactobacillus sake were studied experimentally.

Study on the starter for fermentative meat-lactobacillus sake 54;

Technology for koumiss from juice mixed with milk peptides hydrolyzed by protein enzyme;

But fermented koumiss cannot be stored for a long time at room temperature,so it is replaced by distilled koumiss.

Development of Functional Sake with Chapha liumafine D. Don;

Sake—Japanese National Wine;

Situations of and Reformative Measures to Sake Market in 21st Century;