邓威,韩篷慧,王美淇,高子茵,聂一博,张先,李范洙

• 1:延边大学融合学院
• 2:延边大学农学院

摘要(Abstract)：

豆酱是一种大豆发酵食品，在发酵过程中形成独特的风味。豆酱的风味是决定其品质的关键性因素之一，而风味物质的形成与豆酱发酵过程中微生物群落的演替有着密切关系。因此，解析豆酱中的微生物群落和功能，探究其风味物质的动态变化，对保证豆酱的品质十分重要。文章综述了传统豆酱发酵过程中的主要微生物群落、风味化合物以及微生物演替对传统豆酱风味物质变化的影响，旨在对传统豆酱发酵机制的深入研究和标准化生产提供参考。

关键词(KeyWords)： 豆酱;发酵;风味物质;微生物群落;动态变化

Abstract:

Keywords:

基金项目(Foundation): 中韩国际合作项目(YDHX20210013SP)

作者(Author): 邓威,韩篷慧,王美淇,高子茵,聂一博,张先,李范洙

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