研究了酱油固态无盐与低盐混合发酵工艺的各阶段微生物区系的变化规律。
The principle of microflora change at each stage of non-salt and low-salt mixed soy sauce fermentation technology was proved in this paper.
以淀粉副产物的混合物为原料，通过固态发酵法生产单细胞蛋白。
SCP from starch by-product by solid-state fermentation was studied.
混合苹果渣的固态发酵极大地改善了膳食纤维的适口性，可以作为健康食品原料广泛使用。
The solid state fermentation by adding the apple marc can enormously improve the palatability of bean curd residue, which can be widely used as raw material of health foods.
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