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| 豆豉发酵中微生物及其功能研究进展 | |
| 引用本文： | 卢露,郑晓莹. 豆豉发酵中微生物及其功能研究进展[J]. 粮食与食品工业, 2011, 18(1): 42-45 |
| 作者姓名： | 卢露 郑晓莹 |
| 作者单位： | 西南大学食品科学学院,重庆,400715;重庆市特色食品工程技术研究中心,重庆,400715 |
| 基金项目： | 中央高校基本科研业务费专项资金资助项目 |
| 摘 要： | 介绍了毛霉型豆豉、细菌型豆豉、根霉型豆豉和曲霉型豆豉在制曲及后发酵过程中主次要微生物的分布、所含酶系及成品中不同的风味物质,并分析了不同豆豉中的主次要发酵微生物群系与其之间的作用。 |
| 关 键 词： | 毛霉型豆豉 细菌型豆豉 根霉型豆豉 曲霉型豆豉 发酵微生物 酶系 风味物质 |
Research advance on distribution and function of microorganism in douchi fermentation process |
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| Lu Lu,Zheng Xiaoying. Research advance on distribution and function of microorganism in douchi fermentation process[J]. Cereal and Food Industry, 2011, 18(1): 42-45 | |
| Authors: | Lu Lu Zheng Xiaoying |
| Affiliation: | Lu Lu1,2,Zheng Xiaoying1,2 1.College of Food Science,Southwest University(Chongqing 400715) 2.Chongqing Research Center of Specialty Foods Engineering Technology(Chongqing 400715) |
| Abstract: | The distribution of primary and secondary microorganisms and enzyme system in starter propagation and post-fermentative process,different flavor materials in mucor-douchi,bacterium-douchi,rhizopus-douchi and aspergillus-douchi are introduced.The primary and secondary fermented microorganisms as well as their function are also analyzed. |
| Keywords: | mucor-douchi bacterium-douchi rhizopus-douchi aspergillus-douchi fermented microorganisms enzyme system flavor materials |
| 本文献已被 CNKI 维普 万方数据 等数据库收录！ | |