曲霉型豆豉微生物及风味成分研究进展

Research Progress of Microorganisms and Flavor Components of Aspergillus-Type Fermented Soybeans

曲霉型豆豉作为我国的传统豆豉之一,是一种药食同源的调味副食品,同时是我国南方销售量最大和食用范围最广的一类豆豉。文章综述了曲霉型豆豉微生物、风味成分及二者关联性等方面的研究进展,并对曲霉型豆豉未来研究进行了展望。

Aspergillus-type fermented soybeans,as one of the traditional fermented soybeans in China,are a kind of medicinal and edible seasoning subsidiary food.They are also the best-selling and most widely consumed type of fermented soybeans in southern China.In this paper,the research progress of microorganisms and flavor components of Aspergillus-type fermented soybeans as well as the relevance between them are reviewed,and the prospect of future research on Aspergillus-type fermented soybeans is put forward.