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。
The effects of salt concentration on the activity of neutral proteinase produced by different Aspergillus oryzae have been studied in the soy sauce fermentation .
在米曲霉酱醪中添加黑曲霉和增香酵母共同发酵，研究其提升酱油品质的效果。
Aspergillus niger and flavoring yeast were added into Aspergillus oryzae mash to co-ferment in order to study the effect of improving the quality of soy sauce.
酱油制曲是米曲霉生长、分泌各种酶并且通过这些酶分解原料的过程。
The protease added during koji making had different effects on enzymatic activity of mature koji depending on addition amount.
酱油产品无论在原料上还是在工艺上都有感染黄曲霉毒素的可能性。
The possibility of AFB_1 infection in soy sauce products exists in raw material and technology.
利用红曲霉可生产纯红曲及添加红曲提取物的胶囊、红曲口服液以及酒、醋、酱油、腐乳以及食品添加剂和饲料等。
Monascus could be used to produce pure red starter or as auxiliary materials to produce liquor, vinegar, sauce, bean curd, food additives and feeding stuff etc.
利用红曲霉可生产纯红曲及添加红曲提取物的胶囊、红曲口服液以及酒、醋、酱油、腐乳以及食品添加剂和饲料等。
Monascus could be used to produce pure red starter or as auxiliary materials to produce liquor, vinegar, sauce, bean curd, food additives and feeding stuff etc.
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