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[摘要]
本文就酱油混合曲天然发酵工艺进行了研究，确定了最佳生产工艺流程、工艺条件，并与普通工艺进行了比较。研究表明：混合曲天然发酵工艺生产的酱油品质好，降低了生产成本。
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[Abstract]
The natural fermentation of soy sauce with mixed starters was studied here. The best manufacturing process and conditions were determined. In view of the quality and cost of the product soy sauce, the technology of natural fermentation with mixed starter was better than the traditional production technologies.
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