酱油发酵中乳酸菌的功能及其研究进展  

The Function and Research Progress of Lactic Acid Bacteria in Soy Sauce Fermentation

作　　者：彭勃 侯莎 周其洋 童星 PENG Bo;HOU Sha;ZHOU Qi-yang;TONG Xing(Guangdong Haitian Innocation Technology Co.,Ltd.,Foshan 528000,China;Foshan Haitian(Gaoming)Flavouring&Food Co.,Ltd.,Foshan 528511,China;Guangdong Provincial Key Laboratory of Advanced Technology of Seasoned Food Biological Fermentation,Foshan 528000,China)

机构地区：[1]广东海天创新技术有限公司,广东佛山528000 [2]佛山市海天(高明)调味食品有限公司,广东佛山528511 [3]广东省调味食品生物发酵先进技术重点实验室,广东佛山528000

出　　处：《中国调味品》2022年第11期216-220,共5页China Condiment

基　　金：广东省粤佛联合基金重点项目(2019B1515120053)。

摘　　要：酱油发酵是多种微生物共同作用的过程,曲霉、酵母菌、乳酸菌以及其他细菌都能够对酱油的最终风味和品质造成影响。酱油中的乳酸菌构成是发酵过程中不断自然选择的结果,乳酸菌已经成为酱油制作中不可或缺的一部分,逐渐受到了研究者的关注。文章综述了酱油生产过程中可能存在的乳酸菌主要种类以及它们发挥的功能的研究进展,为酱油中微生物控制和品质提升提供了思路。The fermentation of soy sauce is the process of the coaction of a variety of microorganisms. Aspergillus, yeast, lactic acid bacteria and other bacteria can all affect the final flavor and quality of soy sauce. The composition of lactic acid bacteria in soy sauce is the result of continuous natural selection during the fermentation process. Lactic acid bacteria have become an indispensable part of soy sauce production and have gradually attracted the attention of researchers. In this paper, the research progress of the main types of lactic acid bacteria that may exist in the soy sauce production process and their functions are reviewed, which has provided ideas for further research on the control of microorganisms and quality improvement in soy sauce.

关 键 词：乳酸菌 酱油 发酵 功能 

分 类 号：TS264.2[轻工技术与工程—发酵工程]