During the fermenting period of the beancurd, the use of decreasing the fermenting period of the beancurd by regulating the temperature? Adding to yeast bacteria and complex enzyme is obvious.
在腐乳发酵时，通过调整温度、添加增香酵母和复合酶来实现缩短腐乳发酵周期。
The control of enzyme activity and fermenting power of starter is also helpful for the production and could enhance the composite aroma of starter.
控制曲药的酶活和发酵力，更加有益于生产；增加曲药的复合香。
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