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Fermentation microorganisms of soybean products

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The fermentation microorganism of soybean products refers to the microorganism that participates in the fermentation of soybean products into food. As early as 4000 years ago, legumes were used to brew food in China. Among the burials unearthed from Mawangdui No. 1 Han Tomb (2000 years ago), soybean paste and lobster sauce have been found. Qimin Yaoshu, compiled in the Northern Wei Dynasty, introduced the method of producing legume food by microorganism.

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