佛山大学学报（自然科学版）2026，Vol.44Issue(4)：28-33,6.
豆瓣酱中微生物及其功能菌株调控的研究进展
Research progress of microorganisms and functional strains regulation in broad bean paste
摘要
Abstract
The characteristic flavor of broad bean paste arises from the synergistic metabolism of molds,bacteria,and yeasts.During the koji-making stage,molds secrete enzyme systems that degrade raw materials to generate flavor precursors.In the mid-fermentation stage,bacteria produce acids to create an antimicrobial environment and promote ester synthesis.In the late stage,yeasts generate aroma compounds via esterification and related reactions.In recent years,the introduction of directed regulation of functional strains has optimized enzyme activities and metabolic pathways;however,most studies focus on single species,and quantitative analyses of multi-species interactions and process adaptability remain insufficient.This paper systematically reviews the roles of the three microbial groups in flavor formation and highlights the limitations of current regulation strategies,providing a theoretical reference for process optimization of broad bean paste and the modernization of traditional fermented foods.关键词
豆瓣酱/微生物/功能菌株调控Key words
broad bean paste/microorganisms/functional strains regulation分类
轻工纺织引用本文复制引用
麦志健,洪婷婷,洪嘉植,叶曼诗,刘嘉毅,黄桂东..豆瓣酱中微生物及其功能菌株调控的研究进展[J].佛山大学学报（自然科学版）,2026,44(4):28-33,6.基金项目
广东省农业厅乡村振兴战略专项种业振兴行动项目资助(2023WPY00002) （2023WPY00002）
广东省自然科学基金重点项目资助(2021B1515120042) （2021B1515120042）
