生物技术在传统调味品中的应用  

Application of Biotechnology in Traditional Condiment

作　　者：滕钰[1] 周鸿翔[1,2] 邱树毅[1,2] 郭艳[1] 

机构地区：[1]贵州大学化学与化工学院,贵阳550003 [2]贵州大学发酵工程与生物制药省级重点实验室,贵阳550003

出　　处：《中国调味品》2012年第9期11-15,21,共6页China Condiment

基　　金：贵阳市科技重大专项(2010)筑科农合同字第8-2

摘　　要：调味品是人们所熟知的佐餐食品。文章从菌种选育、微生物菌群的研究、安全分析及传统工艺改良四个方面,综述了生物技术在我国传统调味品腐乳、豆豉、酱油中的应用现状,并对生物技术在我国传统调味品中的研究前景进行了展望。Condiment is well known as a kind of side dish consumed mainly with breakfast rice or steamed bread. The majority of traditional condiment in China has a long history. By describing the research of strain selection, changes of microorganisms, safety detection and process improvement, paper reviews the utilization of biotechnology, which is used in the traditional condiment including Sufu , Douchi and soy sauce. And the development prospect of the research of biotechnology utilized in Chinese traditional condiment is also briefly forecasted.

关 键 词：生物技术 腐乳 豆豉 酱油 

分 类 号：TS264.2[轻工技术与工程—发酵工程]