对以燕麦和啤酒废弃生物质替代部分豆粕为原料，利用混合菌种发酵酿造保健酱油进行了研究。
The healthy soy sauce was produced with mixed strain fermentation through using oat and residual biomass of beer substituent for soybean powder.
利用30l发酵罐发酵豆粕，对微生物法生产大豆多肽的工艺进行了研究。
The production of soy peptides by soy meal microorganism fermentation was studied with 30l fermentor.
摘要通过对豆粕进行微生物发酵处理，可降低其抗营养因子含量，提高营养素含量和生物学效价。
Abstract: Fermented soybean meal by microorganism could decrease anti-nutritional factors, and increase nutrient contents, biological functions.
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