摘要
文中对豆酱、酱油、腐乳等主要的传统盐腌发酵调味食品的真菌进行了归纳总结。为发酵食品生产中有益真菌菌种的开发应用以及发酵过程中微生态的研究提供了数据,并为食品安全标准的制定、有害真菌的识别与防治提供了相关依据。
Traditional salt-store fermented condiments are important part in people’s diet.This paper summarizes fungus of traditional soybean fermentation condiments,for example,douchi,bean sauce,liquid of soy sauce and beancurd.we hope it provide the basis for the using of beneficial fungi with the development and provide some data for the study of microecology in the process of fermentation,identification and control of harmful fungi,in the future production of fermented food.
出处
《菌物研究》
CAS
2013年第1期57-62,共6页
Journal of Fungal Research
基金
吉林省科技发展计划项目(21200253)
关键词
发酵食品
腌酵食品
调味品
真菌
fermented food
salt-store fermented food
condiment
fungus
