Both Diana and Koji are my good friends.
戴安娜和小路都是我的好朋友。
Koji and Yuko have a daughter and two sons.
小路和裕子有一个女儿和两个儿子。
Koji is the manager of a computer company in Japan.
小路是日本一家电脑公司的经理。
They are Nancy, Diana, Carla, Richard, Bob and Koji.
他们是南希，戴安娜，卡拉，理查德，鲍勃和小路。
The koji quality is affected by the cultivation conditions.
种曲培养条件对种曲质量有一定的影响。
The history of red koji brewing technique in ancientry is introduced in this article.
该文主要介绍了酿造红曲古工艺历史资料的查询结果。
The history of red koji brewing technique in ancientry is introduced in this article.
该文主要介绍了酿造红曲古工艺历史资料的查询结果。 。
The quality of handmade koji is stabler than that of machine-processed koji in production.
在生产实际中，机制曲质量与手工曲相比，不够稳定。
Red koji is also named Dan koji that belong to the fermented product with high-tech of biology.
红曲亦名丹曲，属生物科技含量较高的酿造制品。
The method of soybean saponin extraction and the saponin hydrolysis in the koji making are studied.
主要研究了大豆皂甙的提取方法和皂甙糖基在制曲中的变化。
They are different in productivity, labor tense, starter forming and the growth of koji microorganism.
不同点主要有：生产效率和劳动强度、制曲坯和曲块微生物生长繁殖情况。
"Each time when the class starts at first I feel tired from work," said male student Koji Takahashi, 45.
45岁的花道学员高桥浩治说：“因为工作原因，每次刚上课的时候，我都感到十分疲倦。”
At last one day Arakawa unexpectedly caught sight of Kwashin Koji in a wine-shop, and there captured him.
终于有一天荒川意外地在一家酒店看到了果正居士，且在那儿捉到他。
A new technique with adding activator and reducing koji in the production of soy sauce was studied in this paper.
研究了添加激活剂和减曲技术在酱油生产中的应用。
All present were astounded by this drinkingfeat; and the lord asked Kwashin Koji, " Are you not yet satisfied, Sir?"
所有在场的人对他的喝酒表演都感到惊愕；而后领主问果正居士，「没喝够吗？
Its flavor was mainly from local nature condition and raw wheat koji using Jiangpi, wheat and red clay as raw material.
其风味来源主要得益于当地得天独厚的自然条件和以江皮、小麦、红泥土为原料踩制成的生麦曲。
The specific process of yeast cultivation from slant culture to mature starter during koji liquor production is introduced.
介绍了麸曲白酒生产过程中酵母从斜面培养到成熟酒母的具体制作过程。
The protease added during koji making had different effects on enzymatic activity of mature koji depending on addition amount.
酱油制曲是米曲霉生长、分泌各种酶并且通过这些酶分解原料的过程。
A rice beverage with low alcohol was obtained by adding koji and yeast to rice and brown rice bud and undertaking fermentation.
通过添加酒曲、酵母发酵大米和发芽糙米生产低酒精度米饮料。
The technological scheme, characteristic, advantage, producing scheme and the quality standard of shelf-made koji are introduced.
介绍了架子制曲的技术方案、特征、优点，生产方案和原料及曲子的质量标准。
The microflora and compositions of the koji produced by natural fermentation were analyzed with isolation of microbes by plate dilution.
利用平板稀释分离实验，对自然制曲成熟的曲料做微生物菌相及组成进行了分析。
Red koji was added to join in the saccharification and fermentation during the draft beer production in the minitype beer production line.
利用微型啤酒生产线在鲜啤酒生产过程中添加红曲参与糖化发酵，对生产红曲保健鲜啤酒进行了初步的研究试验。
The qualified block koji with different properties was produced through the proper control of process parameters and cultivation conditions.
在不同的季节，通过合理控制工艺参数可生产出符合酿造要求的块曲，又使其各具特性。
It is the basis and origin of Maotai flavor, therefore there is technology of large amount of koji addition in Maotai flavor type liquor making.
因为它是产生酱香的基础，是酱香的来源，也因此才有酱香型酒的大用曲量工艺。
This paper described the function and basic demand of koji making materials, characteristic and requirement of usage of general materials and so on.
该文叙述了制曲原料的基本要求、作用，常用制曲原料的特性等。
The effect of koji-making, preparation of soybean and wheat flour, and koji-making condition and process on the quality of koji was analyzed in detail.
分析了种曲制备，大豆、面粉预处理，制曲条件等对成曲质量的影响。
Red rice-kojicidin was prepared by extracting red rice-koji farina with alcohol and dyeing experiment on natural silk was performed using orthogonal method.
用乙醇萃取红曲米粉提取红曲米素，并采用正交法对真丝绸进行染色试验。
The use of quality Rhizopus koji and temperature tolerant active fresh yeast in the production of Xiaoqu liquor has increased the yield of Xiaoqu liquor by 6%.
采用纯种根霉曲和耐高温活性干酵母代替部分传统小曲酿造小曲米酒，出酒率提高了6 % ；
The use of quality Rhizopus koji and temperature tolerant active fresh yeast in the production of Xiaoqu liquor has increased the yield of Xiaoqu liquor by 6%.
采用纯种根霉曲和耐高温活性干酵母代替部分传统小曲酿造小曲米酒，出酒率提高了6 % ；
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