1.
Screening of Aspergillus oryzae and A. sojae strains with high enzyme activity by induced mutation
米曲霉与酱油曲霉高酶活菌株的诱变选育
2.
Study of Bioflocculant Excreted by Aspergillus Sojae Cultivated by Waste Water;
废水资源化培养酱油曲霉产微生物絮凝剂的研究
3.
Study on Mutation and Breeding of Soy Brewing Aspergillus Oryzae by Ion Implantation;
采用离子注入法诱变酱油酿造用米曲霉的研究
4.
A Study on Screening of High Productive Proteinase Strain of Aspergillus Oryzae and Its Application in Soy Sauce Brewing
米曲霉高产蛋白酶菌株的选育及在酱油酿造中的应用研究
5.
Studies on Screening of High Proteinase Producing Aspergillus Oryzae from Baojing Soy Sauce and it's Fermentation Condition
保靖酱油高产蛋白酶米曲霉菌种选育及产酶条件研究
6.
Optimal research on producing enzyme condition of aspergillus niger in soy sauce solid-state fermentation
酱油固态发酵生产中黑曲霉产酶条件的优化研究
7.
The effects of salt concentration on the activity of neutral proteinase produced by different Aspergillus oryzae have been studied in the soy sauce fermentation.
试验对酱油酿造过程中,盐浓度对不同米曲霉所产中性蛋白酶活力的影响进行了研究。
8.
Study on Application of Rhizopus sp. Esterifying Enzyme to Soy Sauce Aroma Enhancement
根霉酯化酶用于酱油增香的优化研究
9.
Preparation of Koji with High Protease Activity by Aspergillus oryzae
米曲霉制备高蛋白酶活力酱曲工艺探讨
10.
Study on suppression method of white crystals for aspergillus-type soybean paste
抑制曲霉型豆酱产生白色结晶物的方法研究
11.
ISOLATION OF MUCOR STRAINS FROM QU POWDER AND OPTIMIZATION OF PROTEASE PRODUCTION
酱曲源毛霉的分离及其产蛋白酶条件的优化
12.
Effect of Thermal Treatment of Defatted Soy Flakes on the Neutral Protease Activity in Koji and Contents of Amino Nitrogen in Fermented Soy Sauce
豆粕热处理对酱曲中蛋白酶活性和酱油中氨基态氮含量的影响
13.
Inquiring into the new technology of half enzymatic hydrolysis half koji process to produce coy sauce
半酶半曲法酶解酿造酱油新工艺的探讨
14.
Application of automatic control system of koji making disc machine in soy sauce manufacture
酱油用圆盘制曲机自动控制系统的应用
15.
Isolation, purification and identification of the bacteria in the soy sauce koji of Guangdong
广东酱油成曲中细菌的分离、纯化和鉴定
16.
Effect of different amount of Qu on fusel oils in Sauce-flavor liquor
不同加曲量对酱香型白酒中杂油醇影响探讨
17.
Solid-state fermentation bioreactor for preparing spore starter of soy sauce
酱油种曲制备的固态发酵反应器的研究
18.
Correlation between cellulase activity of Aspergillus oryzae and composition of soy sauce
曲种纤维素酶活力与酱油成分相关性的研究