| 酱油酿造风味细菌研究进展 |
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| 引用本文： | 许延涛,周凯,蒋雪薇,梁胜男,张伟,彭东,周尚庭,罗晓明.酱油酿造风味细菌研究进展[J].食品与机械,2019(4):217-222. |
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| 作者姓名： | 许延涛 周凯 蒋雪薇 梁胜男 张伟 彭东 周尚庭 罗晓明 |
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| 作者单位： | 长沙理工大学化学与食品工程学院;湖南省调味品发酵工程技术研究中心;加加食品集团股份有限公司 |
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| 基金项目： | 湖南省自然科学基金面上项目（编号：2018JJ2421）；湖南省调味品发酵工程技术研究中心开放基金项目（编号：2018GCZX05） |
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| 摘 要： | 酿造酱油的风味物质主要由微生物代谢形成。文章对当前酱油酿造风味细菌与风味物质形成以及风味细菌研究技术的相关研究进展进行了综述,分析了酱油酿造风味细菌的研究方向及发展,指出高通量测序、基因组学等现代生物技术的应用,将为生产安全、健康、酱香醇厚的优质酱油提供有力保障。
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| 关 键 词： | 风味细菌 酱油酿造 风味物质 代谢 |
| 收稿时间： | 2019/2/6 0:00:00 |
Research progress of flavor bacteria in soy sauce fermentation |
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| XUYantao,ZHOUKai,JIANGXuewei,LIANGShengnan,ZHANGWei,PENGDong,ZHOUShangting,LUOXiaoming.Research progress of flavor bacteria in soy sauce fermentation[J].Food and Machinery,2019(4):217-222. |
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| Authors: | XUYantao ZHOUKai JIANGXuewei LIANGShengnan ZHANGWei PENGDong ZHOUShangting LUOXiaoming |
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| Affiliation: | School of Chemistry and Food Engineering, Changsha University of Science & Technology, Changsha, Hunan410114, China;School of Chemistry and Food Engineering, Changsha University of Science & Technology, Changsha, Hunan410114, China; Hunan Provincial Engineering Technology Research Center for Condiment Fermentation, Changsha, Hunan 410600, China;Hunan Provincial Engineering Technology Research Center for Condiment Fermentation, Changsha, Hunan 410600, China; Jiajia Food Group Co., Ltd., Changsha, Hunan 410600, China |
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| Abstract: | The flavor materials of soy sauce are formed by the metabolism of microorganism. Reviewed the flavor bacteria, flavor substances of soy sauce and relative research method. Furthermore, the research direction and development of flavor bacteria in soy sauce has also been analyzed, which provided a strong assurance for the production of high quality soy sauce with safety, health and rich mellow flavor. |
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| Keywords: | flavor bacteria soy sauce fermentation flavor materials metabolism |
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