The results showed that the main microbes in the koji used in naturally fermented Liuyang brown bean were mainly molds and bacteria, and less counting of yeast and actinomyces.

• 结果表明：浏阳豆豉自然制曲成熟的曲料中主要微生物为?菌类和细菌类，而酵母菌类和放线菌类数量不大。