| 摘要 |
Aspergillus oryzae species is added into a mixture of grain and seaweed and fermented at 25-35≦̸C and 50-60% humidity for 48-72 hr fermentation not only removes the original odor and taste from the mixture of grain and seaweed but also aids in digestion through the production of amylase, protease and lipase by the Aspergillus oryzae species and enhances the food-supplemented minerals, vitamins and proteins needed for good health. |
