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。

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.

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研究了酱油固态无盐与低盐混合发酵工艺的各阶段微生物区系的变化规律。

The principle of microflora change at each stage of non-salt and low-salt mixed soy sauce fermentation technology was proved in this paper.

youdao

研究了酱油固态无盐与低盐混合发酵工艺的各阶段微生物区系的变化规律。

The principle of microflora change at each stage of non-salt and low-salt mixed soy sauce fermentation technology was proved in this paper.

youdao