摘要
中国传统发酵食品种类繁多,因其独特的风味和功能而深受欢迎,现代生物技术的飞速发展,促进了传统行业的革新,本文主要介绍现代发酵方式的食品与传统发酵方式的食品发酵工艺与发酵形式的不同,以及对两种发酵形式的微生物利用情况进行比较分析,和提出发展建议。
There have kinds of Chinese traditional fermented food, popular due to its unique flavor and function, The rapid development of modern biological technology, promote the innovation of traditional industry, This article mainly introduced the modern fermentation methods of food and traditional fermentation food the different form at the fermentation method as well as to the two kinds of forms of microbial fermentation using situation of comparative analysis, and put forward development suggestion.
出处
《发酵科技通讯》
CAS
2014年第1期23-25,共3页
Bulletin of Fermentation Science and Technology
关键词
传统发酵食品
现代发酵食品
发酵工艺
发酵微生物
Traditional fermented food
Modern fermented food
Fermentation process
Microbial fermentation
