试谈微生物在食品发酵中的运用  

Application of Microorganisms in Food Fermentation

作　　者：姚强[1] YaoQiang(Luoyang Quality and Technical Supervision,Inspection and Testing Center,Luoyang471000,China)

机构地区：[1]洛阳市质量技术监督检验测试中心,河南洛阳471000

出　　处：《现代食品》2018年第18期38-39,45,共3页Modern Food

摘　　要：为尽可能满足广大消费者日益增长的营养需求和口味需求,食品加工行业不断开辟创新渠道,注重食品口感与质量的提升。发酵食品属于现阶段十分流行的食品类型,微生物在发酵食品中具有十分重要的作用,食品进行微生物发酵后能够给人的身体带来更多营养,起到了很好的保健作用。本文主要探讨了微生物在食品发酵中的应用及其发展前景。In order to meet the growing nutritional needs and taste needs of consumers as much as possible, the food processing industry will continue to open up innovative channels and pay attention to the improvement of food taste and quality. Fermented foods are a very popular type of food at this stage. For fermented foods, microbes play an important role in it. After microbial fermentation, foods can bring more nutrients to the human body and play a very good health care role. This paper mainly discusses the application of microbes in food fermentation and its development prospects.

关 键 词：微生物 食品发酵 运用 

分 类 号：TS201.3[轻工技术与工程—食品科学]