fresh shrimp with black beans

The present situation of Douchi,natto and tempeh;

豆豉、纳豆及天培的研究进展

On the conditions of liquid fermentation for producing douchi fibrinolytic enzyme;

豆豉纤溶酶液体发酵生产条件的研究

Study on douchi production with multi-strain koji-making;

豆豉多菌种制曲工艺的研究

The production of fermented soybeans with aspergillums;

米曲霉发酵法制作豆豉新工艺

Research on the technical process of soft-tinned pork cooked in fermented soybeans;

豆豉猪肉酱软罐头工艺的研究

Study on isolation of micrococcus from fermented soybean and characteristics of its producing protease;

豆豉中微球菌的分离及其产蛋白酶特性研究

Analysis of fatty acids in lobster sauce by GC/MS;

豆豉中脂肪酸成分的GC/MS分析

Study on the Optimum Extraction Technology and Analysis of Soybean Isoflavonoid of Lobster Sauce;

永川豆豉中大豆异黄酮的提取工艺研究及成分分析

Recent developments in production processing technology and functional components of lobster sauce are reviewed; some questions about production and study are discussed in this paper.

豆豉是中国一种含有多种功能成分的传统食品。

Study on the solid state fermentation of Dou-chi with response surface analysis;

高溶栓活性豆豉固态发酵工艺的响应面优化

The change of microorganisms in the later fermentation of Dou-chi;

豆豉后发酵过程中微生物菌相的变化

Dynamic Analysis on Later Fermentation Process of Dou-chi Natural Fermentation;

天然发酵豆豉后发酵过程的动态分析

Two kinds of microbes isolated from Tujia fermented brown bean were investigated here.

本文对两种不同发酵类型的土家豆豉的微生物进行初步研究。