传统食醋酿造中微生物的研究进展  

Research on Microorganism in Traditional Vinegar Fermentation

作　　者：程荷芳 CHENG Hefang(Shanghai TOTOLE Food Ltd.,Shanghai 201800)

机构地区：[1]上海太太乐食品有限公司,上海201800

出　　处：《食品工业》2022年第8期245-248,共4页The Food Industry

摘　　要：食醋为我国传统的酸性调味品和保存剂,传统食醋酿造过程微生物群落的多样性是影响产品风味、品质与安全的重要因素。大曲中的微生物群落组成、醋酸发酵过程中的微生物群落等成为近年来的研究热点。对大曲中的主要微生物研究情况及醋酸发酵过程中微生物的研究进展进行综述,并分析讨论其面临的主要问题和发展趋势,为传统食醋酿造的科学研究和工业生产提供理论基础。Vinegar is a traditional acidic condiment and preservative in China.Microbial communities’diversity is an important factor affecting product flavor,quality and safety in traditional vinegar fermentation.The composition of microbial community in Daqu and the microbial community during acetic acid fermentation have become hotspots in recent years.The main research situation of microorganisms in Daqu and the microorganisms in acetic acid fermentation process are reviewed.The main problems and trends for the scientific research and industrial production in traditional vinegar fermentation industry are discussed.

关 键 词：食醋 大曲 微生物 醋酸菌 

分 类 号：TS264.22[轻工技术与工程—发酵工程]