马媛,耿伟涛,王金菊,王艳萍

• 1:天津科技大学食品工程与生物技术学院

摘要(Abstract)：

我国调味品行业近几年来发展迅猛,成为食品行业新的经济增长点。发酵调味品以其独特的酿造风味在调味品中首屈一指,而酿造微生物在其中扮演着重要角色。乳酸菌(LAB)是中国传统调味品发酵过程中的重要微生物,与霉菌、酵母菌等微生物共发酵实现独特的产品品质。文章从4个方面综述了LAB代谢途径与风味物质形成的可能机制,并对今后乳酸菌在调味品风味形成方面的应用做出了展望。

关键词(KeyWords)： 乳酸菌;代谢机制;风味;发酵调味品

Abstract:

Keywords:

基金项目(Foundation): 天津市高等学校创新团队培养计划资助(TD13-5015)

作者(Author): 马媛,耿伟涛,王金菊,王艳萍

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