本研究用黄粉为玉米蛋白质原料，通过“低盐固态发酵法”酿造鲜味调味液。

Using yellow powder as corn protein material by solid and low salt content fermentation, flavor seasoning was obtained.

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黄豆中的蛋白质含量最高（42.74%）， 小米蛋白质含量28.56%， 麦子蛋白质含量27.57%， 玉米蛋白质含量24.99%， 高粱蛋白质含量22.21%， 而大米蛋白质含量只有20.31%。

The highest protein content is 42.74% from soybean, and other protein content is 28.56% in millet, 27.57% in wheat, 24.99% in corn, 22.21% in sorghum, but only 20.31% in rice.

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孟山都公司说，它的玉米中的蛋白质有选择性毒性，但对人类、鱼类和野生动物无害。

Monsanto says the protein contained in its maize has selective toxicity but is harmless to humans, fish and wildlife.

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