Results : contents of genistein and daidzein in ssp by pure breed fermentation were all higher than by natural fermentation 结果：纯种发酵淡豆豉中染料木素和大豆黄素的含量均高于自然发酵。
2.
Conclusion : the generative stability of ssp can be assured and the product quality can be advanced by pure breed fermentation 结论：利用纯种发酵可以保证淡豆豉生产的稳定性和提高产品质量。
3.
Methods : contents of the isoflavones ( genistein and daidzein ) in ssp by pure breed fermentation and natural fermentation were collated by hplc 方法：以高效液相色谱法分别测定自然发酵和纯种发酵淡豆豉中染料木素和大豆黄素的含量并进行比较。
