Rice was used as material to produce Sake by using two microbe composite saccharifying agents.

Saccharification Experiment for Extrusion Cooked Wheat Used as Beer Adjunct;

Study on Saccharification Experiment for Extrusion Cooked Barley Used as Beer Adjunct;

Application of energy conservation and reduction in beer saccharification;

Evaluation of the application of phenolic oxidases for wiping off polyphenol in mashing process;

The Mashing Study of Mash of Extruded Rice Adjunct and Enzyme Added for Beer Brewing;

Brewing process including mashing, boiling, fermentation and filtration was studied by electron spin resonance(ESR) method in this paper.

Experimental Study on Extruded Wheat as Adjuncts in Beer Saccharifying;

The effects of liquefying and saccharifying conditions on the DE value and filtering characteristics of liquid glucose were studied in detail,the mutual actions between liquefying and saccharifying enzymes were explored, and the optimum production technology for liquid glucose was determined with a view of providing a theoretical foundation for the industrialized production of liquefied glucose.

After saccharifying the residue of bran koji vinegar through multiple strain culture fermentation,the reducing sugar yield of the saccharified vinegar residue was as high as 27.

Identification of Industrial Strains for Glucoamylase Production and Gene Cloning of Glucoamylase;

Protection of ectoine towards glucoamylase at stress condition;

The method of removing glucosyltransferase from glucoamylase;