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.
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。
The addition of bio-active substances in fermenting mash could reduce the osmotic pressure of fermenting liquid and increase ethanol tolerance of yeast.
发酵醪中添加活性物质，可以减小发酵液的渗透压，提高酵母的耐酒精能力。
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