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1·Most of lactases used in industry production come from kluyveromyces, aspergillus niger and aspergillus oryzae.

工业生产中使用的大多数乳糖酶来自克鲁维酵母，黑曲霉和米曲霉。

2·Proteinase, Aspergillus oryzae neutral;

中性米曲霉蛋白酶；

3·The rate-controlling step of resoluting N-acetyl-D, L-alanine with porous immobilized Aspergillus Oryzae cells was studied.

研究了固定化米曲霉菌光学拆分N-乙酰-D，L-丙氨酸反应过程的速率控制步骤。

4·At present , most of lactases used in industry production come from kluyveromyces , aspergillus niger and aspergillus oryzae.

目前，工业生产中使用的乳糖酶主要来源于乳酸克鲁维斯酵母菌、黑曲霉和米曲霉。

5·Aspergillus oryzae is of high efficiency in phytic acid degradation, and shows a potential use in industry-scale solid-state fermentation.

米曲霉是一种高效的植酸降解菌种，具有应用于大规模豆粕发酵的潜力；

6·The optimal conditions for Aspergillus oryzae O3 producing soybean isoflavone-glycosidase were determined by the single factor and orthogonal test experiment.

通过单因素实验和正交实验，探讨米曲霉O3产大豆异黄酮糖苷酶的最佳条件。

7·Aspergillus niger and flavoring yeast were added into Aspergillus oryzae mash to co-ferment in order to study the effect of improving the quality of soy sauce.

在米曲霉酱醪中添加黑曲霉和增香酵母共同发酵，研究其提升酱油品质的效果。

8·The effects of salt concentration on the activity of neutral proteinase produced by different Aspergillus oryzae have been studied in the soy sauce fermentation.

结果表明盐浓度对不同米曲霉所产中性蛋白酶活力的影响是不同的。

9·The effects of salt concentration on the activity of neutral proteinase produced by different Aspergillus oryzae have been studied in the soy sauce fermentation .

试验对酱油酿造过程中，盐浓度对不同米曲霉所产中性蛋白酶活力的影响进行了研究。

10·Then adding a variety of activating agents , the enzyme production of Aspergillus oryzae were investigated on the basis of the conditions of the best starter propagation process;

然后在获得最佳制曲条件的基础上，加入各种激活剂，考察对米曲霉产酶的影响；