Chitosan degradation by concentrated Chinese yeast(non-specific enzyme mixture) was investigatd,and the influences of temperature,substrate concentration,pH,enzymatic-hydrolysis time,etc.

The liqueur koji made from SUSE strain in the production of culinary wine has higher stability and the food seasonde by liqueur koji has a good color,fragrance and flavor.

Application of pure Rhizopus and herbs and matured liqueur koji in the production of liqueur koji is helpful for preserving the original flavour of liqueur, controlling the acidity and temperature in liqueur production, avoiding rancidity and off-flavour, and increasing the glucide content.

A primary study on the isolation and identification of predominant fungi in Thailand sweet sake koji;

The technical characteristics in the production of Luzhou-flavor Daqu liquor were as follows: solid fermentation in pits, materials mixing by distiller's grains, and mixed steaming and mixed cooking etc.

The contributing factors and the prevention me thods of the flavours from vice bran,bottom pot water and foul smell,yellow water smell,mildewy smell and oil smell,esterized liquid smell in Luzhou-flavour Daqu liquor were introduced in this paper.

The main points of producing Luzhou-flavour Daqu liquor in winter are as following:the concentration of starch in the fermenting grains,water content,temperature,acidity,the consumption of koji and the managements of the fermentation pits.