贵州酸汤的微生物区系及营养成分研究进展
Advance on microbial flora and nutritional composition of Guizhou sour soup
廖乾伟 1张玉龙2
作者信息
- 1. 贵州省疾病预防控制中心,贵阳 550004
- 2. 贵州大学酿酒与食品工程学院,贵阳 550025
- 折叠
摘要
酸汤是贵州地区一种传统的发酵型调味品,具有丰富的营养和保健功能,常见的品种主要分为红酸汤和白酸汤.通过对贵州酸汤进行阐述并针对酸汤的微生物区系、营养成分等进行综述,总结目前酸汤的部分研究情况,为进一步研究和推广贵州酸汤提供参考.
Abstract
Sour soup is a traditional fermented condiment in Guizhou,which has rich nutrients and health care function.The com-mon variety includes red sour soup and white sour soup.In this paper,it is summarized about Guizhou sour soup microbial flora and nutritional composition.All these provide reference for the further research and promotion of sour soup.
关键词
贵州酸汤/微生物区系/营养成分Key words
Guizhou sour soup/microbial flora/nutritional composition引用本文复制引用
出版年
2024
NETL
NSTL
万方数据