Enzyme preparation. Aspergillus Niger is mainly used in the production of hydrolyzed protein, such as concentrated fish protein and amino acid seasoning. Aspergillus oryzae is mainly used for cold resistance of beer (hydrolyzing protein in beer to avoid turbidity after cold storage) and baking products (reducing dough stirring time; Hydrolyzing gluten to increase dough softness; Prevent the curling of soda biscuit sheet dough when it enters the oven; Improve the flavor of bread), soften meat (hydrolyze muscle protein and collagen to tenderize meat), etc. Acid protease is mainly used for curd to make cheese..