Study on the use of enzymatic reaction in esterification of yellow seriflux;

Research on astaxanthin fermentation by Phaffia rhodozyma with effluent during squeezing process of soybean product;

3%)and yellow serofluid(4%)were used as main materials to produce white vinegar by liquid fermentation, with the fermentation time of 4 d.

3 %, yellow serofluid 4 % and water as fermentation medium, the coefficient of fullness 0.

Although some achievements have been made in the utilization of yellow serofluid in the industry,the complexity of the components,its production ecological environment and the variety of the micro components due to the different technology all cause the special characters of the individual industrial products.

Th e application of yellow slurry water could satisfactorily settle the physical pr oblems caused by long time storage of composite fragrant essence in liquors.

Study on the use of enzymatic reaction in esterification of yellow seriflux;

Effect of pH to ultrafiltrate soybean whey by different membranes;

The flux, decline factor, protein rejection coefficient and carbohydrates permeation rate during ultrafil-trating soybean whey under different MWCO and membrane materials were studied.