摘要
豆酱是一种起源于中国并有着悠久历史的传统发酵食品,在东亚国家乃至世界各地都广受欢迎。随着高通量测序技术的发展和基因组数据库的创建和完善,基因组学成为研究豆酱微生物群落结构、微生物间相互作用及功能基因挖掘的重要工具。细菌、酵母和霉菌与豆酱产品品质的形成有密切关系,并常用于豆酱微生物发酵剂的研究。本文探讨了东亚地区传统发酵豆酱的制作工艺,概述了发酵过程中微生物多样性和功能微生物的前沿进展,并对提升豆酱品质的最新方法进行了总结,以期为豆酱产品的品质把控和工业化生产提供有效的理论依据。
Soybean paste,a traditional fermented condiment originating from China,is widely spread in East Asia and have a history of thousands of years.With the development of high-throughput sequencing and the establishment of genome database,genomics has play a crucial role in the study of microbial community structure,microbial interactions and functional gene-mining of soybean paste.Bacteria,yeasts,and molds are closely related to the quality of soybean paste product,and are often used in the study of microbial starters for soybean paste.In this review,we summarized the production process of traditional fermented soybean paste in East Asia,the microbial diversity and functions in the fermentation,and the latest strategies for improving the quality of soybean paste were discussed,in order to provide theoretical basis for the quality control and industrial production of soybean paste.
作者
鲁骞
侯莎
周其洋
童星
LU Qian;HOU Sha;ZHOU Qiyang;TONG Xing(School of Food Science and Engineering,South China University of Technology,Guangzhou 510641,China;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》
2023年第9期13-18,22,共7页
Modern Food
基金
佛山市重大科技项目“酿造食品微生物米曲霉的超高效育种技术的研发及应用”(190001000824)
广东省调味食品生物发酵先进技术企业重点实验室开发基金项目(2017B030302002)
广东省佛山市博士后基金(A-2112.2)。
