摘要
综述了海藻发酵加工的研究现状,包括菌种选择、发酵条件与技术应用,以及各种发酵加工产品的研究进展。结果表明:海藻经发酵加工得到的产品主要为发酵酒、饮品和海藻酱等。发酵法在海藻加工中的应用具有较大的发展潜力。
The research actuality of the processing of seaweed fermentation is summarized, including the selection of microbe species, ferment conditions and technology application, and the research progress of various fermentation products. The results show that the products of seaweed fermentation mostly are fermentation wine, drink and seaweed soy sauce. Zymotechnics has greater development potential in the application of seaweed processing.
出处
《粮食与食品工业》
2010年第1期31-33,共3页
Cereal & Food Industry
基金
2008年浙江省大学生科技创新项目
关键词
海藻
发酵
加工
食品
seaweed
fermentation processing
food
