摘要
酱油作为传统发酵调味品,因其具有特殊的色、香、味、体而深受消费者喜爱。酱油酿造过程中微生物群落组成、演替和功能代谢对酱油品质有着重要的影响。文章对近年来酱油酿造过程中和其他传统发酵食品中微生物多样性研究方法的最新进展和各技术原理、优缺点进行了综述,以期为研究酱油酿造过程中微生物多样性和微生物间的相互作用,及其对酱油品质的影响开拓新思路。
As a traditional fermented condiment,soy sauce is very popular with consumers for its color,aroma,taste and body.The quality of soy sauce is determined by microbial community composition,succession and functional metabolism in the brewing process.In this paper,the recent advances in the research methods of microbial diversity in soy sauce brewing and other traditional fermented food and the technical principles,advantages and disadvantages of various methods are reviewed in order to explore new ideas for research on the microbial diversity and interactions in soy sauce brewing and the effects on soy sauce quality.
引文
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