食品科学
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梁恒宇,邓立康,林海龙
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2012年中粮集团应用基础研究项目(2012-C3-P004)
LIANG Heng-yu,DENG Li-kang,LIN Hai-long
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摘要:
目前,在豆酱、酱油、腐乳和豆豉等传统发酵大豆食品中共发现10个属约32种乳酸菌。在发酵豆制品酿造过程中,乳酸菌具有提升风味、维持色泽、拮抗杂菌、促进酵母生长和提高产品功能性等作用。本文对乳酸菌在传统发酵大豆食品中的分布、功能和应用情况进行了综述。
关键词: 传统发酵大豆食品, 乳酸菌, 分布, 功能, 应用
Abstract:
Up to now, approximately 32 species of lactic acid bacteria (LAB) belonging to 10 genus were identified in traditionally fermented soybean foods such as soybean paste, soy sauce, sufu and dochi. Lactic acid bacteria play important roles in enhancing flavor, maintaining color, antagonizing harmful bacteria, promoting yeast growth and improving product functionality during fermentation process. In this article, the distribution, function and application of LAB in traditionally fermented soybean foods have been discussed.
Key words: traditional fermented soybean foods, lactic acid bacteria (LAB), distribution, function, application
中图分类号:
TS264.2
梁恒宇,邓立康,林海龙. 传统发酵大豆食品中乳酸菌的分布、功能和应用[J]. 食品科学, doi: 10.7506/spkx1002-6630-201319077.
LIANG Heng-yu,DENG Li-kang,LIN Hai-long. Distribution, Functions and Applications of Lactic Acid Bacteria in Traditional Fermented Soybean Foods[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201319077.
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链接本文: https://www.spkx.net.cn/CN/10.7506/spkx1002-6630-201319077
https://www.spkx.net.cn/CN/Y2013/V34/I19/381