摘要
调味品是人们所熟知的佐餐食品。文章从菌种选育、微生物菌群的研究、安全分析及传统工艺改良四个方面,综述了生物技术在我国传统调味品腐乳、豆豉、酱油中的应用现状,并对生物技术在我国传统调味品中的研究前景进行了展望。
Condiment is well known as a kind of side dish consumed mainly with breakfast rice or steamed bread. The majority of traditional condiment in China has a long history. By describing the research of strain selection, changes of microorganisms, safety detection and process improvement, paper reviews the utilization of biotechnology, which is used in the traditional condiment including Sufu , Douchi and soy sauce. And the development prospect of the research of biotechnology utilized in Chinese traditional condiment is also briefly forecasted.
出处
《中国调味品》
CAS
北大核心
2012年第9期11-15,21,共6页
China Condiment
基金
贵阳市科技重大专项(2010)筑科农合同字第8-2
关键词
生物技术
腐乳
豆豉
酱油
biotechnology
Sufu
Douchi
soy sauce
