传统豆豉微生物学研究综述

综述了近年来传统发酵大豆食品——豆豉发酵中的微生物多样性及主导微生物的相关研究,详细介绍了在豆豉发酵中起主要作用的微生物曲霉、毛霉、细菌、根霉、脉孢菌属的特性,以及微生物在豆豉发酵中发挥的主要作用,指出微生物学研究在发酵豆豉中的重要意义,井对今后我国传统豆豉中的微生物学研究做了展望.

Research of traditional Douchi microbiology

This paper reviews the research of microbial diversity and the dominant microbial during the fermentation of the traditional fermented soybean foods–Douchi recently.And it describes in detail the main microorganisms characteristics such as Aspergillus,Mucor,Bacteria,Rhizopus,and Neurospora strains which play a major role in the fermentation of douchi.The paper points out that it is important significant to study microbiology in douchi,and also outlooks the future of traditional douchi microbiological studies done in the prospect.