摘要
本研究主要分析传统发酵食品在生产过程中产生的微生物,并研究和分析其代谢的作用,希望能切实有效地提升传统发酵食品的生产工艺,并实现升级发酵产品质量的目的。通过研究发酵产品,可将其微生物及代谢的作用延伸应用到医疗、保健等各行业中。
The main purpose of this study is to analyze the microbial produced by traditional fermentedfood in the production process,and to study and analyze the role of its metabolites,hoping to effectivelyenhance the traditional fermentation of food production process,and can achieve the fermentation productsQuality upgrades,through the fermentation of the product can be its micro-organisms and the role ofmetabolism extended to the medical,health care and other industries.
作者
冯印
Feng Yin(Changchun University of Science and Technology, Changchun 130000, China)
出处
《现代食品》
2016年第20期6-7,共2页
Modern Food
关键词
传统发酵食品
微生物
代谢作用
Traditional fermented food
Microbe
Metabolic function
