食品与发酵工业2017，Vol.43Issue(8)：267-272,6.DOI:10.13995/j.cnki.11-1802/ts.014014
嗜盐四联球菌及其在发酵食品中的应用
Tetragenococcus halophilus and its application in fermented foods
摘要
Abstract
Tetragenococcus halophilus is a kind of halophilic or osmophilic lactic acid bacteria,which widely presents in soy sauce,fish sauce,bean products,sugar thick juice and other fermented foods.Strains from this species are proved to play important roles in formation of flavor substances such as organic acids,aldehydes and esters during food fermentation process.In this review,classification and identification of T.halophilus,the physiological and biochemical characteristics,stress response as well as the functional properties of T.halophilus in fermented foods were discussed.关键词
发酵食品/嗜盐四联球菌/分类/鉴别Key words
fermented foods/Tetragenococcushalophilus/taxonomy/characterization引用本文复制引用
王博,周朝晖,李铁桥,卢丽玲,陈坚,堵国成,方芳..嗜盐四联球菌及其在发酵食品中的应用[J].食品与发酵工业,2017,43(8):267-272,6.基金项目
国家自然科学基金(31371821) （31371821）
广东省科技计划项目(2015B020205002) （2015B020205002）
江南大学自主科研计划重点项目(JUS-RP51734B) （JUS-RP51734B）
