豆豉

结果表明，豆豉提取物的溶栓活性为0.326-161.972尿激酶单位／mL。

The fibrinolysis activities were from 0.326 to 161.972 UK / mL.

在用车操纵稳定性快速测量方法研究绝对定量PCR快速检测豆豉沙门菌

Research on the Rapid Test Method of In-use Vehicle Handling Stability Identification of Salmonella in lobster sauce with real time PCR

利用纤维蛋白平板筛选和纤溶活性测定相结合的方法，从全国10种豆豉样品中筛选到1株纤溶活性较高的细菌菌株SY-3。

By using fibrin plate screening and fibrinolytic activity assay , SY-3 was a strain with the highest activity of the enzyme screened and obtained from 10 sorts of fermented soybean products for fibrinolytic enzyme .

豆豉纤溶酶的研究进展

Progress in Research of the Fibrinolytic Enzyme in Fermented Soy Sauce

介绍了冬瓜豆豉的改良工艺技术。

Study on the improved process of homely Chinese watermelon Douchi ;

毛霉型低盐速成豆豉工业化生产工艺与设备

Industrialization Technology and Equipment of Mucor-fermented and Low-salt and Speeded-up Soybeans

豆豉是必备的，不过只需一汤匙。

Fermented black beans are necessary , but just a tablespoon .

豆豉及黑豆中异黄酮提取与检测研究

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

豆豉牛肉酱食品工艺的研究

Research on the processing of beef paste with fermented soybeans

细菌型豆豉提取物抗凝血作用的初步研究

Research on Actions Anti-cruor of Distilling Composition from Lobster Sauce

毛霉豆豉是四川、重庆的地域特色产品。

Mucor-fermented soybeans are the regional characteristic products in Sichuan and Chongqing .

豆豉猪肉酱软罐头工艺的研究

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

颜色文化&白色蒜蓉豆豉酱白点结晶问题的研究

Prevention of the White Spots Crystallizing in Black Bean and Garlic Sauce

豆豉多糖的提纯及成分分析

Isolation , Purification and Analysis of the Polysaccharide of the Lobster Sauce

实验测得稻香园豆豉含盐6.70%、含水分18.50%。

The content of salt and water is 6.70 % and 18.50 % .

固态发酵大豆生产豆豉纤溶酶的研究

Production of Fibrinolytic Enzyme from Soybean by solid Fermentation

豆豉营养与保健功能的研究

Studies on Nutrition and Function of Fermented Soya Beans

毛霉豆豉产业化工艺及营养价值的研究

Studies on Industrialization technology and nutrition of mucor-fermented soybeans

细菌型豆豉发酵芽孢杆菌的筛选与鉴定

Screening and Identification of Bacillus for Lobster Sauce Fermentation

中国传统豆豉溶栓活性的初步研究

Primary Studies on Chinese Lobster Sance Fibrinolysis Activity

豆豉中微球菌的分离及其产蛋白酶特性研究

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

永川豆豉中高产蛋白酶菌株的筛选鉴定及液体培养条件的研究

Yongchuan Fermented in High-yield Strains of Protease Screening and Identification of Liquid Culture Studies

桂花豆豉的研制

The manufacture of fermented soybean with sweet osmanthus

本文对两种不同发酵类型的土家豆豉的微生物进行初步研究。

Two kinds of microbes isolated from Tujia fermented brown bean were investigated here .

浏阳豆豉发酵微生物的初步研究

Study on microorganism from Liuyang fermented brown bean

大豆与豆豉中游离氨基酸总量测定

The Dertermination of Total Amounts of Free Amino Aacids in Fermented and Un-fermented Soybean

永川豆豉中大豆异黄酮的提取工艺研究及成分分析

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

结论豆豉提取液有较明显的降糖作用。

Conclusion The trypsin inhibitor has hypoglycemic action .

利用纤维蛋白平板法对14种传统豆豉产品的溶栓活性物质进行研究。

The fibrinolysis activities of 14 traditional lobster sauces were studied by fibrin plate method .

新型连续豆豉洗霉机的原理及结构

The principle and structure of the new type continuous mildew on lobster sauce washing machine