中国传统发酵豆制品中微生物的发掘与利用

Exploitation and utilization of microbial resources in Chinese traditional fermented soybean products

中国传统发酵豆制品的生产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。该文简要综述了酱油、豆酱、腐乳和豆豉在发酵过程中微生物的分布及这些微生物在工业生产方面的发掘与利用,通过对菌种的筛选、改良进一步提高产品的营养、风味及功能性。

The production of Chinese traditional fermented soybean products needs one or several microbial fermentation processes. A series of complicated biochemical reactions occur during the period, providing the fermented products with specific flavor, composition and nutrition. This article briefly reviewed the distribution of microorganisms during the fermentation of soy sauce, soybean paste, sufu, and fermented brown bean, as well as their exploitation and utilization in industry.