| 中国传统大豆发酵食品中微生物的分布 |
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| 引用本文： | 梁恒宇,程建军,马莺.中国传统大豆发酵食品中微生物的分布[J].食品科学,2004,25(11):401-404. |
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| 作者姓名： | 梁恒宇 程建军 马莺 |
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| 作者单位： | 1. 东北农业大学食品学院,黑龙江,哈尔滨,150030
2. 哈尔滨工业大学,黑龙江,哈尔滨,150030 |
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| 摘 要： | 豆豉、豆酱、酱油和腐乳并列为我国四大传统大豆发酵食品，生产历史悠久。为了实现其工业化生产，必须先了解自然发酵产品中的主要发酵微生物，然后再从中筛选出适合工业发酵的菌株进行纯种发酵。本文简单介绍了以上四种发酵食品中的微生物分布情况。
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| 关 键 词： | 大豆发酵食品 豆酱 腐乳 豆豉 自然发酵 酱油 发酵微生物 中国传统 分布情况 筛选 |
| 文章编号： | 1002-6630(2004)11-0401-04 |
The Microorganism's Distribution of the Chinese Traditional Soybean Fermentation Food |
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| LIANG Heng-yu,CHENG Jian-jun,MA Ying.The Microorganism''''s Distribution of the Chinese Traditional Soybean Fermentation Food[J].Food Science,2004,25(11):401-404. |
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| Authors: | LIANG Heng-yu CHENG Jian-jun MA Ying |
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| Affiliation: | LIANG Heng-yu1,CHENG Jian-jun1,MA Ying2 |
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| Abstract: | The douchi, bean sauce, liquid of soy sauce and beancurd cheese is juxtaposed for our country's four great kinds oftraditional soybean fermentation food, producing the history long. For realizing its industrialization produces, we must under-stand the primary kinds of microorganism inside the nature fermentation products first,then sieve the germ stub that suitindustry's fermentation to proceed the pure fermentation.This paper plainly introduce the microorganism's distribution of thefour kinds of fermentation products. |
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| Keywords: | soybean fermentation microorganism distribution |
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