Research Progress of Microbial Enzymes in Traditionally Brewed Paste and Soy Sauce
Brewed condiment is an important kind of traditional food in China.The fermentation process mainly depends on the life movement of microorganisms.The interaction between microorganisms and metabolic enzymes gives fermented food a unique flavor and style.In this paper,the brewing technology of traditional soybean paste and soy sauce,the main brewed microorganisms,the functional characteristics of microbial enzymes and the development trend at home and abroad are discussed.At the same time,the application prospect of microbial enzymes in food industry is analyzed and prospected,in order to provide theoretical basis for the production of nutritious,healthy and delicious traditionally fermented food.
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