The Breeding of Highly Protease and Amylase Producing Strain Isolated from Fermentated Soybean Paste

Abstract

Related Dissertations

1. Haihong Fruit Vinegar Processing Technology,TS264.22
2. Study on the Extraction of Volatile Oil from Hangzhou White Chrysanthemum Morifolium and Its Application in Cigarettes,TS264.3
3. Research of Breeding Aspergillus Oryzae with High Protease Activity and the Multi-strain Mixture Fermentation Conditions of Soy Sauce,TS264.21
4. Linear Regression and Grey Relational in the Correlation Analysis of Shanxi Overmature Vinegar’s Quality Inspection,TS264.22
5. Preparation, Separation of Monascus Pigments and Structural Characterization of Monascus Yellow Pigment,TS264.4
6. The Research on Enriched Selenium Pear Vinegar,TS264.22
7. Ku-shui Rose Essential Oil and Rose Residue Pigment Extraction and Purification,TS264.4
8. Study on the Brewing Technique and Healthy Compositions of Sea-buckthorn Vinegar,TS264.22
9. Study on the Improvement of the Enzyme Activity of Aspergillus Oryzae Koji and the Promotion of Fermentation Process,TS264.21
10. A Study on Fruit Vinegar Made of P. Pyrifolia and Flavor,TS264.22
11. Study on the Detection of the Fumet in Brewed Vinegar,TS264.22
12. The Study of Thermal Reaction about Pork Flavor Basing on the Technology of Enzymolysis and Debitting,TS264.3
13. The Research on the Model System of Maillard Reaction and the Prepartion of the Beef Flavoring,TS264.3
14. Study on the Preparation of Flavor Substances in Garlic by Multi-frequency Ultrasound Coupled with Endo-enzymatic Hydrolysis,TS264.3
15. Extraction, Purification, Antioxidation Activity and Stability of Red Pigment from Mulberries,TS264.4
16. The Application of Electronic Tongue in Detection of Vinegar Quality and Monitoring of Vinegar Fermentation,TS264.22
17. Study on the Extraction Technology of Natural Pigments of Blue Aglae in Taihu Lake,TS264.4
18. The Study on Separating and Immobilization for a Salt-tolerance Acid-producing Yeast from Soy Sauce Mash,TS264.21
19. Study on the Preparation of Pork Flavoring by Hydrolyzing Soybean Protein,TS264.3
20. Lentinus Edodes Flavor Analysis and Technology of Preparation of Its Flavor by Thermal Reaction,TS264.3
21. Analysis of Volatile Compounds in Chinese Traditional Fermented Flour Paste,TS264.24