中国传统发酵调味食品微生物功能分析与菌种选育技术  

Functional analysis and breeding methods of microorganisms for Chinese traditional fermented condiments

作　　者：郑宇[1] 谢三款 于松峰[1] 张祥龙 吴艳芳 王敏[1] 

机构地区：[1]工业发酵微生物教育部重点实验室,天津科技大学生物工程学院,天津300457

出　　处：《生物产业技术》2017年第1期82-90,共9页Biotechnology & Business

基　　金：国家自然科学基金(31471722,31671851);国家重点研发计划(2016YFD0400505);国家“863”计划项目(2013AA102106);天津市科技支撑计划(16YFZCNC00650)

摘　　要：我国酱油、食醋、腐乳、豆瓣酱、泡菜等传统发酵调味食品具有悠久的酿造历史和独特的酿造工艺,多采用开放式的发酵方式,以谷物、豆类等为原料,在多种微生物的作用下完成原料中淀粉、蛋白、纤维素等大分子物质的降解、转化等过程,产生了丰富的有机酸、氨基酸、多糖、醇、酯等代谢产物,赋予传统发酵调味食品独特的风味品质。主要对传统发酵调味食品中主要微生物的种类和功能进行分析,并列举了优良菌种选育的技术和方向。Chinese traditional fermented condiments, including soy sauce, vinegar, pickled tofu, bean sauce, pickled cabbage, have a long history and are always produced with special techniques. The fermentations of them are usually performed in an opening environment using cereals and beans as raw materials. Many microorganisms are contained in the system to accomplish the degradation of polymolecules, such as starch, protein and cellulose and the conversion of organic acids, amino acids, polysaccharides, alcohols, esters and so on, giving the special characterizations of traditional fermented condiments. This paper illustrated the composition and functions of microorganisms in traditional fermented condiments, and some methods for strains breeding are also reviewed.

关 键 词：传统发酵调味食品 微生物功能 微生物代谢 菌种选育 

分 类 号：TS264[轻工技术与工程—发酵工程]