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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该文论述了以百里香为配料，采用低盐固态发酵技术研制成一种风味独特的保健酱油。

The paper discussed the research of health soy sauce with peculiar flavor, using mother-of-thyme (Thymus serpyllum ) as a ingredient, and applying low-salt solid-state fermentation technology.

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技该文论述了将啤酒酵母泥用于酱油酿造中，采用高盐稀态发酵工艺优于低盐固态发酵工艺。

While brewing yeast mud was used for the brewage of soy sauce, liquid-state fermentation with high salt was superior to solid-state fermentation with low salt.

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