桑梓晴,谢强,裴志亮,薛文通

• 1:中国农业大学食品科学与营养工程学院
• 2:河北天顺酱业有限公司

摘要(Abstract)：

甜面酱是中国传统酿造酱制品，在甜面酱发酵过程中，微生物群落结构与代谢功能对其营养品质及风味特征的形成起着至关重要的作用。文章在阐明甜面酱发酵机理的基础上，综述了发酵过程中霉菌、酵母菌、芽孢杆菌及乳酸菌的多样性、主要功能及其与风味、营养物质形成的关系，旨在为甜面酱品质改良与功能性菌株的开发提供参考。

关键词(KeyWords)： 甜面酱;微生物;多样性;风味形成;功能性微生物

Abstract:

Keywords:

基金项目(Foundation): 国家自然科学基金项目(31872904);; 国家现代农业产业技术体系(CARS-08)

作者(Author): 桑梓晴,谢强,裴志亮,薛文通

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