摘要
介绍了毛霉型豆豉、细菌型豆豉、根霉型豆豉和曲霉型豆豉在制曲及后发酵过程中主次要微生物的分布、所含酶系及成品中不同的风味物质,并分析了不同豆豉中的主次要发酵微生物群系与其之间的作用。
The distribution of primary and secondary microorganisms and enzyme system in starter propagation and post-fermentative process, different flavor materials in mucor-douchi, bacterium-douchi, rhizopus-douchi and aspergillus-douchi are introduced. The primary and sec- ondary fermented microorganisms as well as their function are also analyzed.
出处
《粮食与食品工业》
2011年第1期42-45,共4页
Cereal & Food Industry
基金
中央高校基本科研业务费专项资金资助项目(XDJK2009C041)
关键词
毛霉型豆豉
细菌型豆豉
根霉型豆豉
曲霉型豆豉
发酵微生物
酶系
风味物质
mucor-douchi
bacterium-douchi
rhizopus-douchi
aspergillus-douehi
fermented microorganisms
enzyme system
flavor materials
