酱油曲霉，杯霉科霉菌。分生孢子头幼时为球形，后成辐射形；分生孢子梗大多生自基质，壁近于光滑或有时在近顶囊处现粗糙；顶囊近球形，小者棒形，大部分表面可育；产孢结构单层；分生孢子球形或近球形具粗疏小刺。
采用酱油曲霉(Aspergillus sojae)产生的微生物絮凝剂(MBF)作为污泥絮凝脱水剂,对城市污水处理厂浓缩污泥进行调理,确定该絮凝剂对浓缩污泥脱水的处理工艺参数为:微...
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The results of acute toxicity test and accumulative toxicity test showed that bioflocculant excreted by Aspergillus sojae was nontoxic to fish.
急性毒性实验和蓄积毒性实验表明，酱油曲霉分泌产生的微生物絮凝剂对鱼类没有毒性。
参考来源 - 废水资源化培养酱油曲霉产微生物絮凝剂的研究·2,447,543篇论文数据，部分数据来源于NoteExpress
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.
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