大豆酱发酵过程中乳酸菌和酵母菌的作用
张海
摘要(Abstract)：
通过工作实践和文献总结,介绍了大豆酱酱醪发酵过程中乳酸菌和酵母菌的特性和作用。对酿造微生物学在大豆酱发酵中的应用奠定了科学基础.
关键词(KeyWords)： 大豆酱;酵母;乳酸细菌
基金项目(Foundation):
作者(Author): 张海
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