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《China Condiment》 2019-02
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Research Progress on Analysis Methods of Microbial Diversity in Soy Sauce Brewing Process

ZHANG Shu-tai;ZHOU Bin;TONG Xing;ZHOU Qi-yang;Foshan Haitian(Gaoming)Flavoring & Food Co.,Ltd.;Guangdong Haitian Innovative Technology Co.,Ltd.;  
As a traditional fermented condiment,soy sauce is very popular with consumers for its color,aroma,taste and body.The quality of soy sauce is determined by microbial community composition,succession and functional metabolism in the brewing process.In this paper,the recent advances in the research methods of microbial diversity in soy sauce brewing and other traditional fermented food and the technical principles,advantages and disadvantages of various methods are reviewed in order to explore new ideas for research on the microbial diversity and interactions in soy sauce brewing and the effects on soy sauce quality.
【Fund】: 广东省调味食品先进制造工程技术研究中心项目(gc001886)
【CateGory Index】: TS264.21
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Chinese Journal Full-text Database 10 Hits
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