摘要
酵母菌在酱油酿造过程中起到至关重要的作用。综述近年来国内外关于酱油酿造中酵母菌的研究进展,包括酵母菌的菌种选育、与其他微生物协同作用、生长代谢及风味物质等研究内容,为深入研究酱油酿造中酵母菌的作用提供了思路。
Yeast plays an important role in the process of soy sauce brewing.This paper reviews the research progress of yeast in soy sauce brewing in the past ten years at home and abroad,and analyzes and summarizes the research contents of yeast breeding,synergistic effect with other microorganisms,growth and metabolism and flavor substances,providing ideas for further exploration of yeast in soy sauce brewing.
作者
杨庆伟
吕惠娟
全迎萍
YANG Qing-wei;LYU Hui-juan;QUAN Ying-ping(School of Bioengineering,Tianjin Modern Vocational Technology College,Tianjin 300350,China;Huangdao Customs of the people s Republic of China,Qingdao 266555,Shandong,China;School of Science,Tianjin University,Tianjin 300354,China;National Demonstration Center for Chemistry and Chemical Engineering Education,Tianjin University,Tianjin 300354,China)
出处
《江苏调味副食品》
2022年第4期1-3,共3页
Jiangsu Condiment and Subsidiary Food
关键词
酱油
酵母菌
风味物质
soy sauce
yeast
flavor components
