摘要
大曲是我国传统的天然发酵剂,具有复杂的菌系、物系和酶系,对传统食醋的生产以及风味形成发挥着重要作用。随着对食醋研究的不断深入,大曲中的功能微生物菌群、酶系和风味物质也逐渐被揭示。本文对食醋大曲的功能微生物菌群、品质影响因素、品质表征、大曲品质与食醋品质的关系及大曲品质的改善进行综述,以期为食醋大曲的生产研究及品质改善提供一定的参考。
Daqu is a traditional natural fermentation starter in China.It plays an important role in the production and flavor formation of traditional vinegar due to its complex microbial communities,substances and enzymes.Intensive studies have been carried out to reveal the functional microbial community,enzymes and flavor substances in vinegar Daqu.Here,the functional microbial community and quality characterization of vinegar Daqu,the factors influencing vinegar Daqu quality and the relationship between Daqu quality and vinegar quality,as well as the current measures used to improve Daqu quality are reviewed.We expect that this review will provide valuable information for the production and quality improvement of vinegar Daqu.
作者
黄静
严唯玮
刘书亮
刘爱平
敖晓琳
王瑞
杨勇
杜大钊
陈福生
HUANG Jing;YAN Weiwei;LIU Shuliang;LIU Aiping;AO Xiaolin;WANG Rui;YANG Yong;DU Dazhao;CHEN Fusheng(College of Food Science,Sichuan Agricultural University,Ya’an 625014,China;Institute of Food Processing and Safety,Sichuan Agricultural University,Ya’an 625014,China;Sichuan Baoning Vinegar Co.Ltd.,Langzhong 637400,China;College of Food Science and Technology,Huazhong Agricultural University,Wuhan 430070,China)
出处
《食品科学》
EI
CAS
CSCD
北大核心
2020年第7期322-328,共7页
Food Science
基金
四川省科技厅重点研发项目(2019YFN0112,18ZDYF0523)
四川省科技厅重大科技成果转化示范项目(18ZHSF0038)。
关键词
食醋
大曲
微生物菌群
品质
生物强化
vinegar
Daqu
microbial community
quality
bioaugmentation
