甜面酱发酵过程中微生物多样性及其与风味形成关系的研究进展  

Research Progress on Microbial Diversity and Its Relationship with Flavor Formation During Fermentation of Sweet Soybean Paste

作　　者：桑梓晴 谢强 裴志亮 薛文通[1] SANG Zi-qing;XIE Qiang;PEI Zhi-liang;XUE Wen-tong(College of Food Science and Nutritional Engineering,China Agricultural University,Beijing 100083,China;Hebei Tianshun Sauce Industry Co.,Ltd.,Cangzhou 062563,China)

机构地区：[1]中国农业大学食品科学与营养工程学院,北京100083 [2]河北天顺酱业有限公司,河北沧州062563

出　　处：《中国调味品》2024年第2期192-198,共7页China Condiment

基　　金：国家自然科学基金项目(31872904);国家现代农业产业技术体系(CARS-08)。

摘　　要：甜面酱是中国传统酿造酱制品,在甜面酱发酵过程中,微生物群落结构与代谢功能对其营养品质及风味特征的形成起着至关重要的作用。文章在阐明甜面酱发酵机理的基础上,综述了发酵过程中霉菌、酵母菌、芽孢杆菌及乳酸菌的多样性、主要功能及其与风味、营养物质形成的关系,旨在为甜面酱品质改良与功能性菌株的开发提供参考。Sweet soybean paste is a traditional brewed paste product in China.During the fermentation of sweet soybean paste,the microbial community structure and metabolic function play an essential role in the formation of its nutritional quality and flavor charateristics.On the basis of elucidating the fermentation mechanism of sweet soybean paste,in this paper,the diversity and main functions of molds,yeasts,Bacillus and lactic acid bacteria as well as their relationship with the formation of flavor and nutrients during fermentation are reviewed,aiming to provide references for improving the quality of sweet soybean paste and developing functional strains.

关 键 词：甜面酱 微生物 多样性 风味形成 功能性微生物 

分 类 号：TS264.24[轻工技术与工程—发酵工程]