Progress in the Research on Thermo-resistant Mechanisms of Microorganisms in Non-fermented Soybean Products

doi:10.7506/spkx1002-6630-201107073

FOOD SCIENCE ›› 2011, Vol. 32 ›› Issue (7 ): 332-334.doi: 10.7506/spkx1002-6630-201107073

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Progress in the Research on Thermo-resistant Mechanisms of Microorganisms in Non-fermented Soybean Products

GUO Jia-jing，LI Zong-jun*，WANG Yuan-liang

Hunan Province Key Laboratory of Food Science and Biotechnology, College of Food Science and Technology,
Hunan Agricultural University, Changsha 410128, China

Received:2010-08-02 Revised:2011-03-02 Online:2011-04-15 Published:2011-03-30

Abstract

Abstract: The incomplete sterilization of non-fermented soybean products is an important factor for affecting the quality and safety of foods. In this paper, thermo-resistant mechanisms of microorganisms and the effect of non-fermented soybean product on the thermostability of microorganisms are discussed. Meanwhile, factors affecting the thermostability of microorganisms in non-fermented soybean products during sterilization process are explored.

Key words: non-fermented soybean products, thermo-resistant microorganism, thermo-resistant mechanism

CLC Number:

TS201.3

GUO Jia-jing，LI Zong-jun*，WANG Yuan-liang. Progress in the Research on Thermo-resistant Mechanisms of Microorganisms in Non-fermented Soybean Products[J]. FOOD SCIENCE, 2011, 32(7 ): 332-334.

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Progress in the Research on Thermo-resistant Mechanisms of Microorganisms in Non-fermented Soybean Products

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