Different quantity of polygonum hydropiper was added in Xiaoqu respectively and its effects on microbial species and amount in Xiaoqu,the saccharifying power and liquefying power of Xiaoqu,and the fermenting rate were studied.

Under the condition,alcohol fermenting rate and amylum utilization ratio were higher than grog brewing technology.

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

Study of L.casei fermentation;

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.

As qualified traditional flavour food, fermented sausage has the larg est output among fermented meat products.

In the end high quality product was produced by fermenting for 2 h at 42℃.

bulgarius in proportion as 1∶1,the inoculum was 4%,in the end high quality product was produced by fermenting for 3.

In the end high quality product was produced by fermenting for 4 hours at 42 ℃.

The optimization of liquid fermentation conditions of fibrinolytic enzyme producing strain S-05;

Application of cellulase in the fermentation of alcohol;

Study on the effect of nitrogen source on the alcohol fermentation;