摘要
介绍了酱油高盐稀态发酵中,由耐盐酵母菌产生的风味物质的种类及其形成机制。此外,阐述了改造耐盐酵母菌从而改善酱油风味的遗传操作方法。
The types and formation mechanisms of flavor components,which were produced by salt-tolerant yeasts during high-salt liquid fermentation of soy sauce, were introduced. In addition, the genetic manipulation methods of salt-tolerant yeasts were also summarized to improve soy-sauce aroma.
出处
《中国酿造》
CAS
北大核心
2009年第7期1-3,共3页
China Brewing
基金
天津市农业科技成果转化项目(0703600)
关键词
酱油
耐盐酵母菌
风味物质
soy sauce
salt-tolerant yeasts
flavor components
