Utiliz ed koji-making by two molds of As pergillus oryz a e101and As pergillus s ojae302,inoculated fermentation by adding Lactobacillus p lantarum710and fragrance-producing S accharomyces rouxii638in production of the traditional s oy-bean pas te,the production period of the traditional s oy-bean pas te can be s hortened by two thirds.The quality is well in accordance with re levant national s auce s tandard.
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