The microflora and compositions of the koji produced by natural fermentation were analyzed with isolation of microbes by plate dilution.
利用平板稀释分离实验，对自然制曲成熟的曲料做微生物菌相及组成进行了分析。
The microflora and compositions of the koji produced by natural fermentation were analyzed with isolation of microbes by plate dilution.
利用平板稀释分离实验，对自然制曲成熟的曲料做微生物菌相及组成进行了分析。
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