Both the main nutrient components of Guidong fancy-bean and its physical and chemical properties were analyzed to provide the theoretical foundation and basic data for fine processing of Guidong fancy-bean.

The present situation of Douchi,natto and tempeh;

On the conditions of liquid fermentation for producing douchi fibrinolytic enzyme;

Study on douchi production with multi-strain koji-making;

The production of fermented soybeans with aspergillums;

Research on the technical process of soft-tinned pork cooked in fermented soybeans;

Study on isolation of micrococcus from fermented soybean and characteristics of its producing protease;

Analysis of fatty acids in lobster sauce by GC/MS;

Study on the Optimum Extraction Technology and Analysis of Soybean Isoflavonoid of Lobster Sauce;

Fermentation technology of the flavor lobster sauce

Study on the solid state fermentation of Dou-chi with response surface analysis;

The change of microorganisms in the later fermentation of Dou-chi;

Dynamic Analysis on Later Fermentation Process of Dou-chi Natural Fermentation;