采用多菌种酿造海鲜酱油技术及应用于工业生产的研究进展
Research Progress on the Technology of Brewing Seafood Soy Sauce with Multiple Strains and Its Application in Industrial Production
陈迪 1杨颖 2韩萌萌1
作者信息
- 1. 青岛中海海洋生物资源开发有限公司,山东 青岛 266108
- 2. 上海拜谱生物科技有限公司,上海 201100
- 折叠
摘要
随着全球食品工业的快速发展和消费者对食品品质要求的提升,传统的单菌种酿造技术已逐渐难以满足现代酱油生产的高标准需求.在此背景下,多菌种酿造技术应运而生,成为酱油产业技术创新的重要方向.
Abstract
With the rapid development of the global food industry and the improvement of consumers'requirements for food quality,the traditional single strain brewing technology has gradually failed to meet the high standard needs of modern soy sauce production.Under this background,multi-strain brewing technology came into being and has become an important direction of technological innovation in soy sauce industry.
关键词
多菌种/高盐稀态/低盐固态/工艺/酿造Key words
multi-species/high salt dilute/low salt solid/technology/brew引用本文复制引用
出版年
2024
NETL
NSTL
万方数据