生物产业技术Issue(1)：82-90,9.DOI:10.3969/j.issn.1674-0319.2017.01.013
中国传统发酵调味食品微生物功能分析与菌种选育技术
Functional analysis and breeding methods of microorganisms for Chinese traditional fermented condiments
摘要
Abstract
Chinese traditional fermented condiments, including soy sauce, vinegar, pickled tofu, bean sauce, pickled cabbage, have a long history and are always produced with special techniques. The fermentations of them are usually performed in an opening environment using cereals and beans as raw materials. Many microorganisms are contained in the system to accomplish the degradation of polymolecules, such as starch, protein and cellulose and the conversion of organic acids, amino acids, polysaccharides, alcohols, esters and so on, giving the special characterizations of traditional fermented condiments. This paper illustrated the composition and functions of microorganisms in traditional fermented condiments, and some methods for strains breeding are also reviewed.关键词
传统发酵调味食品/微生物功能/微生物代谢/菌种选育Key words
traditional fermented condiments/microorganism functions/microorganism metabolism/strains breeding引用本文复制引用
郑宇,谢三款,于松峰,张祥龙,吴艳芳,王敏..中国传统发酵调味食品微生物功能分析与菌种选育技术[J].生物产业技术,2017,(1):82-90,9.基金项目
国家自然科学基金（31471722，31671851），国家重点研发计划（2016YFD0400505），国家“863”计划项目（2013AA102106），天津市科技支撑计划 （）
