1.
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
2.
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
3.
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
4.
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
5.
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
6.
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
7.
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
8.
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
9.
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
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.
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
12.
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
13.
Influential Factorial Experiment and Index Optimization of the Soy Sauce Koji Enzyme Activity
影响酱油曲料酶活的因子试验及参数优化
14.
Study on optimization on processing of Yongfeng hot pepper sauce using artificial inoculation with double bacterial strains
永丰辣酱人工接种双菌种制曲工艺的优化研究
15.
Effects of Nutrient Addition on Number of Aspergillus oryzae Spores in Seed Koji and Neutral Protease Activity in Soy Sauce Koji
外加营养物对酱油种曲孢子数和成曲酶活力的影响
16.
The Study of Separation and Mutation Breeding of Savory Millet Paste Aspergillus Oryzae;
风味粟米酱米曲霉的分离筛选及诱变育种的研究
17.
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
18.
Study on the Main Fungi from Rice Qu of Yongxin Fermentated Turnip by the rDNA-ITS and Nutritive Ingredients Analysis;
永新酱萝卜米曲中主要真菌的rDNA-ITS序列分析及其营养成分分析