传统酿造酱及酱油中微生物酶系研究进展  

Research Progress of Microbial Enzymes in Traditionally Brewed Paste and Soy Sauce

作　　者：史海慧 刘香英[1] 孙洪蕊 范杰英[1] 孟悦[1] 张佳霖 康立宁[1] SHI Hai-hui;LIU Xiang-ying;SUN Hong-rui;FAN Jie-ying;MENG Yue;ZHANG Jia-lin;KANG Li-ning(Institute of Agro-food Technology,Jilin Academy of Agricultural Sciences,Changchun 130033,China;School of Clinical Medicine,Baicheng Medical College,Baicheng 137000,China)

机构地区：[1]吉林省农业科学院农产品加工研究所,长春130033 [2]白城医学高等专科学校临床医学院,吉林白城137000

出　　处：《中国调味品》2024年第2期216-220,共5页China Condiment

基　　金：吉林省油莎豆产业发展重大科技专项课题(20200502003NC)。

摘　　要：酿造调味品是我国传统食品中重要的一类,其发酵过程主要依赖于微生物的生命运动,微生物及代谢酶的相互作用赋予了发酵食品独特的风味和风格。文章从传统豆酱及酱油的酿造工艺、酿造主要微生物、微生物酶系的功能特性、国内外发展趋势等方面进行论述。同时,分析并展望了微生物酶在食品工业中的应用前景,旨为生产营养、健康、美味的传统发酵食品提供理论依据。Brewed condiment is an important kind of traditional food in China.The fermentation process mainly depends on the life movement of microorganisms.The interaction between microorganisms and metabolic enzymes gives fermented food a unique flavor and style.In this paper,the brewing technology of traditional soybean paste and soy sauce,the main brewed microorganisms,the functional characteristics of microbial enzymes and the development trend at home and abroad are discussed.At the same time,the application prospect of microbial enzymes in food industry is analyzed and prospected,in order to provide theoretical basis for the production of nutritious,healthy and delicious traditionally fermented food.

关 键 词：豆酱 酱油 微生物 功能酶系 

分 类 号：TS264.2[轻工技术与工程—发酵工程]