腐乳发酵过程中的风味形成与微生物调控  

Flavor Formation and Microbial Regulation During Fermented Bean Curd Fermentation

作　　者：姜俊屹 JIANG Junyi(Northeast Agricultural University,Harbin 150006,China)

机构地区：[1]东北农业大学,黑龙江哈尔滨150006

出　　处：《食品安全导刊》2025年第8期179-182,共4页China Food Safety Magazine

摘　　要：腐乳发酵是一个复杂而精细的生物化学过程,其中风味形成与微生物调控是关键环节。通过微生物的代谢活动,大豆蛋白和脂肪被分解为酯类、醇类、酸类等多种风味物质,共同构成腐乳的独特风味。微生物调控则通过优化菌群结构,促进有益微生物生长,抑制有害微生物繁殖,确保发酵稳定性。本文深入探讨了腐乳发酵中风味形成的机制及微生物调控策略,为提升腐乳品质提供理论依据。Fermented bean curd fermentation is a complex and delicate biochemical process,in which flavor formation and microbial regulation are key links.Through microbial metabolic activities,soybean protein and fat are decomposed into a variety of flavor substances,such as esters,alcohols,acids,etc.,which together constitute the unique flavor of fermented bean curd.Microbial regulation optimizes the structure of the microbial community,promotes the growth of beneficial microorganisms,inhibits the proliferation of harmful microorganisms,and ensures fermentation stability.In this paper,the mechanism of flavor formation and microbial control strategies in fermented bean curd fermentation were discussed in depth,providing a theoretical basis for improving the quality of fermented bean curd.

关 键 词：腐乳发酵 风味形成 微生物调控 

分 类 号：TS214.2[轻工技术与工程—粮食、油脂及植物蛋白工程]