发酵豆制品的生物安全检测研究进展  

Research Progress on Biosafety Detection of Fermented Bean Products

作　　者：罗熹[1] 吴拥军[1] 詹寿年[1] 

机构地区：[1]贵州大学生命科学学院,贵州贵阳550025

出　　处：《贵州农业科学》2010年第10期208-212,共5页Guizhou Agricultural Sciences

基　　金：贵阳市科技基金项目"细菌性豆豉生物发酵的研究应用"[筑科工合同字(2007)17-2]

摘　　要：发酵豆制品在其原料、加工、运输和贮藏过程中很容易受到污染,对食品安全造成了严重威胁,因而建立一套快速、准确的食品安全检测手段对保证食品安全具有十分重要的意义。对发酵豆制品污染情况以及生物安全检测技术在豆豉、腐乳和酱油中的应用进行了综述,并展望了发酵豆制品生物安全检测的发展前景。Fermented bean products are easy to be polluted in the process of raw materials,processing,transport and storage,which bring about a great threat to food safety.Therefore,the establishment of a set of rapid and accurate food safety detection method is of an important meaning to ensure food safety.The paper introduces the pollution condition of fermented bean products and application of biosafety detection technology in fermented soybean,fermented bean curd and soy sauce,and forecasts the development prospect of biosafety detection in fermented bean products.

关 键 词：发酵豆制品 豆豉 腐乳 酱油 生物安全检测 

分 类 号：TS207[轻工技术与工程—食品科学]