中国传统黄豆酱中微生物的发掘与利用

中国传统黄豆酱的生产需要经过一个或几个微生物过程,在此过程中发生了一系列复杂的生化反应,使其制品具有特定的风味、组成和营养。本文简要叙述了黄豆酱在发酵过程中微生物的分布及其这些微生物在工业生产方面的发掘与利用。

The soybean paste products need one or more microbial fermentation steps. A series of complicated biochemical reactions occur during the fermentation period, which results in the products having characteristic flavor, form and nutrition. This study discusses the main microorganisms used in the soybean paste products, their application in commercial exploitation and utilization, are also addressed.