| 传统腌酵调味食品中真菌的概述 |
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| 引用本文： | 张智文,李长田.传统腌酵调味食品中真菌的概述[J].菌物研究,2013,11(1):57-62. |
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| 作者姓名： | 张智文 李长田 |
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| 作者单位： | 1. 吉林农业大学教育部食药用菌工程研究中心,长春130118;吉林农业大学中药材学院,长春130118
2. 吉林农业大学教育部食药用菌工程研究中心,长春,130118 |
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| 基金项目： | 吉林省科技发展计划项目(21200253) |
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| 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。
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| 关 键 词： | 发酵食品 腌酵食品 调味品 真菌 |
Fungi of Traditional Salt-Store Fermented Condiment |
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| ZHANG Zhi-wen,LI Chang-tian.Fungi of Traditional Salt-Store Fermented Condiment[J].Journal of Fungal Research,2013,11(1):57-62. |
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| Authors: | ZHANG Zhi-wen LI Chang-tian |
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| Institution: | 1(1.Engineering Research Center of Chinese Ministry of Education for Edible and Medicinal Fungi,Jilin Agricultural University,Changchun 130118,China;2.College of Chinese Medicinal Materials,Jilin Agricultural University,Changchun 130118,China) |
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| Abstract: | 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. |
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| Keywords: | fermented food salt-store fermented food condiment fungus |
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