摘要
目前,在豆酱、酱油、腐乳和豆豉等传统发酵大豆食品中共发现10个属约32种乳酸菌。在发酵豆制品酿造过程中,乳酸菌具有提升风味、维持色泽、拮抗杂菌、促进酵母生长和提高产品功能性等作用。本文对乳酸菌在传统发酵大豆食品中的分布、功能和应用情况进行了综述。
Up to now, approximately 32 species of lactic acid bacteria （LAB） belonging to 10 genus were identified in traditionally fermented soybean foods such as soybean paste, soy sauce, sufu and dochi. Lactic acid bacteria play important roles in enhancing flavor, maintaining color, antagonizing harmful bacteria, promoting yeast growth and improving product functionality during fermentation process. In this article, the distribution, function and application of LAB in traditionally fermented soybean foods have been discussed.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2013年第19期381-385,共5页
Food Science
基金
2012年中粮集团应用基础研究项目(2012-C3-P004)
关键词
传统发酵大豆食品
乳酸菌
分布
功能
应用
traditional fermentedsoybeanfoods
lactic acidbacteria（LAB）
distribution
function
application
