用优质黄豆做成豆腐，经发酵后，豆腐成了「闻起来臭，吃起来香」 。
Make into the bean curd with the high - quality soybean, after ferment, the bean curd becomes to smell smelly, eating the joss - stick.
结果表明：河南臭豆豉自然发酵的主要微生物为细菌类，经分离纯化、鉴定后，初步确定为枯草芽孢杆菌和地衣芽孢杆菌。
The results showed that the main microbes in Henan stinky naturally fermented black bean were bacteria. After a process of separation, purification and I...
在发酵的过程中，豆腐中的蛋白质会被产生的细菌和霉菌分解，从而使豆腐变臭。
In the meanwhile, the protein of tofu will decompose caused by the germ and mucedine. And then the tofu becomes stinky because of the resolvent from protein, such as Amine.
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