Study on application and selection of meat mixed cultures;

The mixed fermenting agent was prepared, and the technological conditions for the processing of Ganoderma lucidum yoghurt were investigated and the nutrients in the yoghurt analyzed.

This experiment studied the removal of soybean pungent taste and the processing of mixed fermenting agents used in the drink.

Research and development of functional beverages produced by mixed fermentation;

The technology of mixed fermentation with combined cellulolytic fungi isolates;

Study on mixed fermentation of dongguo pear fruit vinegar by multi-microorganisms;

Effect of mixture fermentation of Saccharomyces cerevisiae or Aspergillus oryzae and Monascus purpureus on red pigment production;

This study was mainly focused on effect of the mixture fermentation of Streptococcus salivarius ssp.