曲霉型豆豉微生物及风味成分研究进展  

Research Progress of Microorganisms and Flavor Components of Aspergillus-Type Fermented Soybeans

作　　者：杨新河 王文铎 许文婕 徐梅珍 谭志豪 吕帮玉 YANG Xin-he;WANG Wen-duo;XU Wen-jie;XU Mei-zhen;TAN Zhi-hao;LYU Bang-yu(School of Food Science and Engineering,Guangdong Ocean University,Yangjiang 529500,China)

机构地区：[1]广东海洋大学食品科学与工程学院,广东阳江529500

出　　处：《中国调味品》2023年第12期193-199,共7页China Condiment

基　　金：广东海洋大学科研启动经费资助项目(360302062204)。

摘　　要：曲霉型豆豉作为我国的传统豆豉之一,是一种药食同源的调味副食品,同时是我国南方销售量最大和食用范围最广的一类豆豉。文章综述了曲霉型豆豉微生物、风味成分及二者关联性等方面的研究进展,并对曲霉型豆豉未来研究进行了展望。Aspergillus-type fermented soybeans,as one of the traditional fermented soybeans in China,are a kind of medicinal and edible seasoning subsidiary food.They are also the best-selling and most widely consumed type of fermented soybeans in southern China.In this paper,the research progress of microorganisms and flavor components of Aspergillus-type fermented soybeans as well as the relevance between them are reviewed,and the prospect of future research on Aspergillus-type fermented soybeans is put forward.

关 键 词：曲霉型豆豉 微生物 风味成分 

分 类 号：TS214.2[轻工技术与工程—粮食、油脂及植物蛋白工程]