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豆豉混菌发酵及功能成分的研究
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withwhichwerewerewerewaswerewhichwerewerewereWasWasWasWasWasWasAbstractmixedmademeasUredHPLC．IsoflavonemixedDouchiD1DaidzinDaidzeinbacteriabeneficalbacillusbacillusbacteriabasisbacteriausedbestbacillusbacillusbacillusbacillusbacillusbacillusbeenOUrnothavehadbeansaahealthGenistinnatutalrichneutralratioratioratioresultsraised46．68volumnandafterandactivitiesandall89．64and83．50aboutofofofofofofobtained．Theofofofofobtained．Theofofofof0of63．08ofofcontentscontentcontentcontent202．The2．482tototototofunctionalfunctionalforfunctionfunctionalandandantioxidantanticancerandand8％andandandandandandand2％．Theclear．Solid—statechosedouchidouchiconditionsdouchiconditions37conditionchosen．Theconditiondouchi54．955fermentedfermentationfementationfromfromthen727272that76．06III30min．douchithethethethethethethethethethatthethethethethethetheenhancedthansurfacesoakfermentationfermentationfermentedtimetimetimetimetimeIisinitsisisisoflavoneindicatedisoflavoneisoflavonesisoflavoneintoisoflavone11．After1111．52inoeulum1．32％ofindicanindican
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