This paper deals with the relationship between sugar quantity varies and koji cells activities in the fermentation of fish soy sauce, compares with adding sugar juice in the later fermentation.

• 在鱼鲜酱油的酿制中,研究鱼鲜酱油稀发酵中的糖量变化及其与曲霉生长活动的关系,对比了在发酵后期向发酵液中加入与不加入糖化液对曲霉生长活动和发酵效果的影响。