bean red

The present situation of Douchi,natto and tempeh;

豆豉、納豆及天培的研究進展

On the conditions of liquid fermentation for producing douchi fibrinolytic enzyme;

豆豉纖溶酶液體發酵生產條件的研究

Study on douchi production with multi-strain koji-making;

豆豉多菌種制曲工藝的研究

The production of fermented soybeans with aspergillums;

米曲霉發酵法制作豆豉新工藝

Research on the technical process of soft-tinned pork cooked in fermented soybeans;

豆豉豬肉醬軟罐頭工藝的研究

Study on isolation of micrococcus from fermented soybean and characteristics of its producing protease;

豆豉中微球菌的分離及其產蛋白酶特性研究

Analysis of fatty acids in lobster sauce by GC/MS;

豆豉中脂肪酸成分的GC/MS分析

Study on the Optimum Extraction Technology and Analysis of Soybean Isoflavonoid of Lobster Sauce;

永川豆豉中大豆異黃酮的提取工藝研究及成分分析

Fermentation technology of the flavor lobster sauce

風味豆豉釀造技術的研究

Study on the solid state fermentation of Dou-chi with response surface analysis;

高溶栓活性豆豉固態發酵工藝的響應面優化

The change of microorganisms in the later fermentation of Dou-chi;

豆豉后發酵過程中微生物菌相的變化

Dynamic Analysis on Later Fermentation Process of Dou-chi Natural Fermentation;

天然發酵豆豉后發酵過程的動態分析

Studies on Extraction and Detection of Isoflavones in Fermented and Black Beans

豆豉及黑豆中異黃酮提取與檢測研究

Investigations on the Volatile Flavor Compounds in the Traditional Long-ripenned Douchiba (DCB) and the Mold-fermented Douchi (DC)

傳統陳窖豆豉粑和霉菌型豆豉揮發性風味化合物研究

Research on Microorganism Quickly-fermented Technology of Mucor-type Douchi;

毛霉型豆豉生物速成發酵技術的研究

Expression of a Novel Fibrinolytic Enzyme Gene in Lactobacillus Casei;

豆豉溶栓酶基因在乳酸桿菌中的表達

Dynamic Analysis on Later Fermentation Process of Dou-chi Natural Fermentation;

天然發酵豆豉后發酵過程的動態分析

Identification of Salmonella in lobster sauce with real time PCR

絕對定量PCR快速檢測豆豉沙門菌

Preparation and identification of a novel fibrinolytic enzyme FS33 from Bacillus subtilis DC_(33)

豆豉纖溶酶Subtilisin FS33的提取純化與鑒定

Physicochemical Properties and Antimutagenic Effects of Shuidouchi and Natto;

水豆豉和納豆的理化特性及抗突變效果的比較

Let me show you the Three Traditional Treasures of Yangjiang - lobster sauce, lacquerwork and knife.

讓我給你介紹一下陽江“三件寶”：豆豉、漆器、小刀。

Studies on Fermentative Microflora, Flavours and Melanoidins of Long-ripined Douchiba;

陳窖豆豉粑益酵菌、風味物及黑色物質研究

Studies on Preparation, Enzymic Characteristics and Functional Properties of Dochi Fibrinolytic Enzyme;

豆豉纖溶酶的制備、酶學特性及功能性質研究

Expression, Refolding, Purification and Pharmacology of Douchi Fibrinolytic Enzyme (Subtilisin DFE);

豆豉溶栓酶的表達、復性、純化及其藥理學研究

Studies on the Fermentation Mechanism and Healthy Functions of Aspergillus-Type Douchi;

曲霉型豆豉發酵機理及其功能性的研究

Purification, Gene Cloning and Expression of a Fibrinolytic Enzyme from Douchi, a Chinese Traditional Soybean-fermented Food;

豆豉溶栓酶的純化及其基因的克隆與表達研究

Studies on the Separation, Purification and Properties of Fibrinolysis Enzyme in Lobster Sauce;

豆豉溶栓酶的分離純化及酶學性質研究

Screening of Fibrinolytic Enzyme-Producing Strain Dc-C4 from Chinese Douchi;

豆豉纖溶酶高產菌株的篩選及酶學性質的研究

Research on the Processing and Quality Changes of Semen Sojae Praeparatum Processed by Different Accessories;

不同輔料對淡豆豉炮制過程及質量影響的研究

Study on Cloning, Expression and Evolution of Douchi Fibrinolytic Enzyme

豆豉溶栓酶基因的克隆表達及其體外進化研究