The quality of soy sauce koji directly affected the quality of Daqu and ultimately affected utilization rate and productivity of raw material and the quality of koji.

种曲质量的优劣直接影响大曲的品质，最终影响原料利用率、 酱油出品率及质量。

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The soy sauce according with the quality standard of GB18186-2000 was then produced by using yeast single cell protein as raw material and fermented with koji by low-salt and solid-state fermentation.

再利用酵母单细胞蛋白物料与成曲一起酿造低盐固态发酵酱油，产品质量符合GB18186-2000标准。

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A new technique with adding activator and reducing koji in the production of soy sauce was studied in this paper.

研究了添加激活剂和减曲技术在酱油生产中的应用。

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