Aspergillus oryzae is used to make soy sauce / soy sauce, vinegar, soy food Flavor-enhancing yeast Acetobacter

The aspergillus oryzae composite strain can be widely used in the fermentation of soy sauce, soy sauce and tempeh.
2. Product features:
Light yellow to dark green, powdery.
3. Product advantages:
1. Many spores. The product yield rate can be increased by more than 3%, and the product is stable and safe.
2. High enzyme activity. It can effectively increase the utilization rate of total nitrogen, and significantly improve the flavor and quality of the product.
3. High germination rate. The survival rate after inoculation is over 95%, which greatly reduces the production cost.
4. How to use:
1. Addition amount: It is recommended to add three thousandths (that is, add 300g per ton of mixed dry material).
2. Temperature requirements: Inoculation ≤ 40°C, temperature after entering the pool is 34-36°C (low in summer and high in winter).
3. Time requirement: 24-28 hours to mature (generally no more than 28 hours).

Precautions:
A sort of. This product is a compound strain, and the growth rate may be slower than that of a single strain at the initial stage of production. This is a normal phenomenon and will not affect normal production.
b. Composite strains have higher requirements on the water content of koji. Generally, the moisture content of the clinker should not be lower than 50-52%, otherwise it will affect the production of the later enzyme system.
5. Packaging specifications:
500g/bag
6. Storage method:
Store in a dry and cool place below 25°C.