Research Progress on Microbial Diversity and Its Relationship with Flavor Formation During Fermentation of Sweet Soybean Paste
Sweet soybean paste is a traditional brewed paste product in China.During the fermentation of sweet soybean paste,the microbial community structure and metabolic function play an essential role in the formation of its nutritional quality and flavor charateristics.On the basis of elucidating the fermentation mechanism of sweet soybean paste,in this paper,the diversity and main functions of molds,yeasts,Bacillus and lactic acid bacteria as well as their relationship with the formation of flavor and nutrients during fermentation are reviewed,aiming to provide references for improving the quality of sweet soybean paste and developing functional strains.
万方数据
维普
