[1]谭戈等.酿造酱油微生物多样性及风味物质研究进展[J].中国调味品,2021,46(6):160-163.
　Research Progress on Microbial Diversity and Flavor Substances in fermented Soy Sauce[J].CHINA CONDIMENT,2021,46(6):160-163.
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酿造酱油微生物多样性及风味物质研究进展()
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《中国调味品》[ISSN:1000-9973/CN:23-1299/TS]

卷:
46
期数:
2021年6期
页码:
160-163
栏目:
出版日期:
2021-06-15

文章信息/Info

Title:
Research Progress on Microbial Diversity and Flavor Substances in fermented Soy Sauce
作者:
谭戈等
文献标志码:
A
摘要:
酱油，作为一种传统餐桌饮食的调味品，深受广大消费者欢迎。在酱油酿造过程中，多种微生物群落及其酶系相互作用，独特的发酵工艺使酱油色香味俱全。本文对酿造酱油微生物多样性及风味物质形成的研究进展进行综述，旨在为酿造酱油菌株的选择、筛选和酱油风味的改善提供新思路。
Abstract:
Soy sauce, a traditional table food condiment, is popular with consumers. In the brewing process of soy sauce, a variety of microbial communities and enzymes interact with each other. This paper reviews the research progress on microbial diversity and flavor formation of fermented soy sauce, in order to provide new ideas for the selection and screening of strains of fermented soy sauce and the improvement of soy sauce flavor
更新日期/Last Update: 2021-06-16