传统发酵制品中霉菌的应用研究  

Application of mold in traditional fermented products

作　　者：陈玉婷 乌日娜[1] CHEN Yuting;WU Rina(College of Food Science, Shenyang Agricultural University, Shenyang 110866, China)

机构地区：[1]沈阳农业大学食品学院

出　　处：《中国酿造》2019年第7期1-4,共4页China Brewing

基　　金：国家自然科学基金面上项目(31471713,31470538);辽宁省高等学校优秀人才支持计划项目(LR2015059,LJQ2015103)

摘　　要：传统发酵制品的制作由不同微生物共同参与,其中霉菌分泌产生的酶类可将大分子化合物分解成小分子物质,赋予发酵制品浓郁的滋气味,因此,更多人重视传统发酵制品中霉菌的研究,且利用霉菌作为发酵菌株帮助食物发酵以期得到更好的品质。该文介绍了传统发酵制品中主要存在和应用的霉菌,并对其产生的不同酶系对发酵制品原料中大分子的分解作用进行了简单综述。同时指出霉菌应用的局限性,并为更好地利用霉菌进行生产发酵制品提供参考意见。The preparation of traditional fermented products involves different microorganisms and the enzyme secreted by mold can decompose macromolecular compounds into small molecules, giving fermented products a more intense flavor. Therefore, more people pay attention to the research of mold in traditional fermented products and using mold as fermentation starter could help food fermentation to get better quality. The mold mainly presented and applied in traditional fermented products were introduced in the paper, and the decomposition of macromolecules in the raw materials of the fermented products by different enzymes was briefly summarized. Moreover, the limitations of the application of mold were pointed ont, which provided reference for better utilization of mold for production of femented products.

关 键 词：发酵制品 霉菌 功能性 应用 

分 类 号：TS264.2[轻工技术与工程—发酵工程]