谭戈,徐晴元,郭丽琼,郑倩望,邹苑,潘涛,林俊芳

• 1:华南农业大学食品学院
• 2:广东微生态制剂工程技术研究中心

摘要(Abstract)：

酱油作为一种传统餐桌饮食的调味品,深受广大消费者的欢迎。在酱油酿造过程中,多种微生物群落及其酶系相互作用,独特的发酵工艺使酱油色、香、味俱全。文章对酿造酱油微生物多样性及风味物质形成的研究进展进行了综述,旨在为酿造酱油菌株的选择、筛选和酱油风味的改善提供新思路。

关键词(KeyWords)： 酱油;微生物菌落;微生物多样性;风味物质

Abstract:

Keywords:

基金项目(Foundation): 广东省重点领域研发计划项目(2020B020226006)

作者(Author): 谭戈,徐晴元,郭丽琼,郑倩望,邹苑,潘涛,林俊芳

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