张书泰,周斌,童星,周其洋

• 1:佛山市海天(高明)调味食品有限公司
• 2:广东海天创新技术有限公司

摘要(Abstract)：

酱油作为传统发酵调味品,因其具有特殊的色、香、味、体而深受消费者喜爱。酱油酿造过程中微生物群落组成、演替和功能代谢对酱油品质有着重要的影响。文章对近年来酱油酿造过程中和其他传统发酵食品中微生物多样性研究方法的最新进展和各技术原理、优缺点进行了综述,以期为研究酱油酿造过程中微生物多样性和微生物间的相互作用,及其对酱油品质的影响开拓新思路。

关键词(KeyWords)： 酱油酿造;微生物多样性;研究方法;酱油品质

Abstract:

Keywords:

基金项目(Foundation): 广东省调味食品先进制造工程技术研究中心项目(gc001886)

作者(Author): 张书泰,周斌,童星,周其洋

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