细菌型豆豉的研究现状及发展前景

Current situation and prospect of research on bacteria-fermented douchi

豆豉是经微生物发酵制成的一种传统发酵副食品,根据制曲发酵时参与微生物种类的不同而分为毛霉型、曲霉型、细菌型以及脉胞菌型。该文综述了细菌型豆豉的营养价值、功能成分和发酵菌种,并指出了生产中存在的安全性隐患,对发展前景进行了展望。

Douchi is a kind of traditional non-staple foodstuffs produced by microbial fermentation, which can be classified as Mucor fermented douchi, Aspergillus fermented douchi, bacteria-fermented douchi and Neurospora fermented douchi based on the microorganisms involved in the preparation of Qu. The nutritional value, functional components and bacterial stains in the production of bacteria-fermented douchi were summarized. Besides, the safety control during douchi production and the future prospects were discussed.