耐盐酵母菌对发酵酱油风味作用及其应用的研究进展

Effect of salt-tolerant yeast on the flavor of soy sauce and its research progress

耐盐酵母菌对发酵酱油的风味具有重要的贡献,将其应用于低盐固态发酵酱油后酵中能有效弥补低盐固态发酵酱油风味不足的缺点。该文主要介绍了酱油风味及其影响因素,并概述了耐盐酵母菌对低盐固态发酵酱油风味的影响及其在酱油风味领域的研究现状。

Salt-tolerant yeast plays an important role in the flavor of the soy sauce fermentation. The application of salt-tolerant yeast in the post-fermentation of the low-salt and solid-state fermentation could effectively compensate for the lack of flavor of the soy sauce. This paper was mainly about the flavor of soy sauce and their impact factors. The effect of salt-tolerant yeast in the flavor of low-salt and solid-state fermentation of soy sauce and their research progress were also introduced.