Aspergillus Niger was used to ferment wheat bran for producing ferulic acid, inositol and monosaccharides.

本实验对利用黑曲霉发酵麦麸制备阿魏酸、肌醇和低聚糖进行了初步研究。

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Aspergillus niger and flavoring yeast were added into Aspergillus oryzae mash to co-ferment in order to study the effect of improving the quality of soy sauce.

在米曲霉酱醪中添加黑曲霉和增香酵母共同发酵，研究其提升酱油品质的效果。

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