The present situation of Douchi,natto and tempeh;
豆豉、纳豆及天培的研究进展
On the conditions of liquid fermentation for producing douchi fibrinolytic enzyme;
豆豉纤溶酶液体发酵生产条件的研究
Study on douchi production with multi-strain koji-making;
豆豉多菌种制曲工艺的研究
The production of fermented soybeans with aspergillums;
米曲霉发酵法制作豆豉新工艺
Research on the technical process of soft-tinned pork cooked in fermented soybeans;
豆豉猪肉酱软罐头工艺的研究
Study on isolation of micrococcus from fermented soybean and characteristics of its producing protease;
豆豉中微球菌的分离及其产蛋白酶特性研究
Analysis of fatty acids in lobster sauce by GC/MS;
豆豉中脂肪酸成分的GC/MS分析
Study on the Optimum Extraction Technology and Analysis of Soybean Isoflavonoid of Lobster Sauce;
永川豆豉中大豆异黄酮的提取工艺研究及成分分析
Recent developments in production processing technology and functional components of lobster sauce are reviewed; some questions about production and study are discussed in this paper.
豆豉是中国一种含有多种功能成分的传统食品。
Study on the solid state fermentation of Dou-chi with response surface analysis;
高溶栓活性豆豉固态发酵工艺的响应面优化
The change of microorganisms in the later fermentation of Dou-chi;
豆豉后发酵过程中微生物菌相的变化
Dynamic Analysis on Later Fermentation Process of Dou-chi Natural Fermentation;
天然发酵豆豉后发酵过程的动态分析
Two kinds of microbes isolated from Tujia fermented brown bean were investigated here.
本文对两种不同发酵类型的土家豆豉的微生物进行初步研究。