利用纤维素酶分解菌的固态发酵法降解高变性脱脂豆粕中的纤维素，研究其对提高豆粕中蛋白质水溶出率的作用。
The solid state fermentation with active cellulase producing strains in increasing the rate of protein dissolved of the high denatured defatted soybean cake was discussed in this thesis.
在酱油酿造过程中添加酱油专用酶制剂，补充和强化酶系，以促进淀粉和蛋白质的分解率，从而提高风味和产品得率。
Adding the special multenzyme preparations in the soy sauce fermentation, it was helpful to increase the degrading of starch and protein.
促进淀粉和蛋白质分解，从而提高酱油风味和出品率。
It was helpful to increase the degrading of starch and protein, thus enhancing the flavors of soy sauce and improving production rate.
促进淀粉和蛋白质分解，从而提高酱油风味和出品率。
It was helpful to increase the degrading of starch and protein, thus enhancing the flavors of soy sauce and improving production rate.
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