摘要
酱油生产的关键在于微生物菌种,尤其是能在酱油发酵高渗环境中生长的抗逆微生物。本文对近年来国内外学者从酱醪中分离鉴定的可培养抗逆微生物进行了总结,为国内酱油创新研究提供思路,有助于扩充酱油酿造微生物种质资源库以及改善酱油的风味。
The key to soy sauce production is microbial strains,especially stress-resistance microorganisms that can exist in the hypertonic environment of soy sauce fermentation.In this paper,the culturable stress-resistant microorganisms isolated and identified by domestic and foreign researchers in recent years are summarized,which provides ideas for domestic soy sauce innovation research,and helps to expand the soy sauce brewing microorganism germplasm resource bank and improve the flavor of soy sauce.
作者
杨勇
赵阳娟
刘希
童星
YANG Yong;ZHAO Yangjuan;LIU XI;TONG Xing(Guangdong Haitian Innovation Technology Co.,Ltd.,Foshan 528000,China;Foshan Haitian Flavoring&Food Co.,Ltd.,Foshan 528000,China;Foshan Haitian(Gaoming)Flavoring&Food Co.Ltd.,Foshan 528511,China)
出处
《现代食品》
2022年第20期25-28,41,共5页
Modern Food
基金
粤佛联合基金项目“广式酱油酿造过程中菌群演替规律及风味调控机制研究”(2019B1515120053)。
关键词
酱油
抗逆微生物
分离鉴定
功能微生物
微生物资源
soy sauce
stress-resistance microorganism
separation and identification
functional microorganism
microbial resources
