| 现代传统发酵豆制品中微生物资源的挖掘与应用 |
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| 引用本文： | 李婷婷,程江华,张焕焕,钱坤,苏世广,徐雅芫.现代传统发酵豆制品中微生物资源的挖掘与应用[J].农产品加工．学刊,2021(6). |
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| 作者姓名： | 李婷婷 程江华 张焕焕 钱坤 苏世广 徐雅芫 |
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| 作者单位： | 安徽农业大学生命科学学院;安徽农业科学院农产品加工研究所;安徽农业科学院畜牧兽医研究所 |
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| 基金项目： | 安徽省科技重大专项项目(201903A06020008);安徽省农业科学院创新团队项目(2020YL078)。 |
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| 摘 要： | 传统发酵豆制品在微生物的作用下形成了独特的风味,因此受到世界各地越来越多人的喜爱,随着现代化技术的进步,发酵豆制品中的微生物得到深度挖掘。简要综述了4种发酵豆制品生产中的关键微生物及在产品现代化生产中的工业改良,旨在为发酵豆制品中微生物的深入研究和优化产品质量提供依据。
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| 关 键 词： | 传统发酵 优势微生物 工艺改良 应用 |
Microorganisms in Modern Traditional Fermented Soybean Products Mining and Application of Resources |
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| LI Tingting,CHENG Jianghua,ZHANG Huanhuan,QIAN Kun,SU Shiguang,XU Yayuan.Microorganisms in Modern Traditional Fermented Soybean Products Mining and Application of Resources[J].Nongchanpin Jlagong.Xuekan,2021(6). |
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| Authors: | LI Tingting CHENG Jianghua ZHANG Huanhuan QIAN Kun SU Shiguang XU Yayuan |
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| Institution: | (College of Life Sciences,Anhui Agricultural University,Hefei,Anhui 230061,China;Institute of Agricultural Products Processing,Anhui Academy of Agricultural Sciences,Hefei,Anhui 230031,China;Institute of Animal Husbandry and Veterinary Medicine,Anhui Academy of Agricultural Sciences,Hefei,Anhui 230031,China) |
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| Abstract: | Traditional fermented soybean products have formed a unique flavor under the action of microorganisms,so they are loved by more and more people all over the world.With the progress of modern technology,the microorganisms in fermented soybean products have been deeply excavated.In this paper,four kinds of key microorganisms in the production of fermented soybean products and their industrial improvement in the production of modern products were briefly reviewed in order to provide the basis for the in-depth study of microorganisms in fermented soybean products and the optimization of product quality. |
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| Keywords: | traditional fermentation dominant microorganism process improvement application |
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