摘要
豆酱是一种大豆发酵食品,在发酵过程中形成独特的风味。豆酱的风味是决定其品质的关键性因素之一,而风味物质的形成与豆酱发酵过程中微生物群落的演替有着密切关系。因此,解析豆酱中的微生物群落和功能,探究其风味物质的动态变化,对保证豆酱的品质十分重要。文章综述了传统豆酱发酵过程中的主要微生物群落、风味化合物以及微生物演替对传统豆酱风味物质变化的影响,旨在对传统豆酱发酵机制的深入研究和标准化生产提供参考。
Soybean paste is a kind of fermented soybean food, which forms a unique flavor in the fermentation process. The flavor of soybean paste is one of the key factors that determine its quality, and the formation of flavor substances is closely related to the succession of microbial community in the fermentation process of soybean paste. Therefore, to ensure the quality of soybean paste, it is very important to analyze the microbial community and function of soybean paste and explore the dynamic changes of its flavor substances. In this paper, the effects of the main microbial communities, flavor compounds and microbial succession on the changes of flavor substances in traditional soybean paste are reviewed, in order to provide references for the further study on traditional soybean paste fermentation mechanism and standardization of production.
作者
邓威
韩篷慧
王美淇
高子茵
聂一博
张先
李范洙
DENG Wei;HAN Peng-hui;WANG Mei-qi;GAO Zi-yin;NIE Yi-bo;ZHANG Xian;LI Fan-zhu(College of Integration Science,Yanbian University,Yanji 133002,China;College of Agriculture,Yanbian University,Yanji 133002,China)
出处
《中国调味品》
CAS
北大核心
2023年第2期213-220,共8页
China Condiment
基金
中韩国际合作项目(YDHX20210013SP)。
关键词
豆酱
发酵
风味物质
微生物群落
动态变化
soybean paste
fermentation
flavor substances
microbial community
dynamic change
