我国发酵调味品应用微生物剖析

Review: Microorganism applied in Chinese fermented condiment

我国发酵调味品在世界调味品之林中首屈一指,酿造微生物的作用功不可没,其中霉菌的纯种普及率一枝独秀。但是霉菌必须与酵母菌、乳酸菌等生香微生物共酵才能实现产品色香味体的全过程。目前对于生香微生物,特别是处于野生状态下生香微生物的功能及生存条件,多数企业重视不足。因此只有珍惜、保护、合理利用酿造微生物,才能让个性化的微生物资源充分发挥作用,让中国特色的发酵调味品尽快驶入工业化发展轨道。

Chinese fermented condiment is supreme famous in world, for the microorganism have played an important role. Popularizing rate of pure mold is thriving. However, the mold must be fermented with yeast, lactic acid bacteria and other aroma microorganisms to achieve the whole product characteristics of color, flavor and body. Many enterprises not pay enough attention to the functions or culturing conditions of aroma microorganisms, especially not to the wild aroma microorganisms. The unique microbial resources must be cherished, protected and rational utilized, to make it fully playing its role, and to make Chinese characteristics fermented condiment into the industrialized development track as soon as possible.