This paper introduced the process of produce soy sauce through high salt liquid state fermentation combined.

文章详细介绍了以大豆和面粉为主要原料，利用高盐稀态发酵工艺酿造酱油的工艺。

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While brewing yeast mud was used for the brewage of soy sauce, liquid-state fermentation with high salt was superior to solid-state fermentation with low salt.

技该文论述了将啤酒酵母泥用于酱油酿造中，采用高盐稀态发酵工艺优于低盐固态发酵工艺。

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