Distribution, Functions and Applications of Lactic Acid Bacteria in Traditional Fermented Soybean Foods

doi:10.7506/spkx1002-6630-201319077

Abstract

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

CLC Number:

TS264.2

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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Distribution, Functions and Applications of Lactic Acid Bacteria in Traditional Fermented Soybean Foods

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