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《China Brewing》 2013-09
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Research progress in light-flavor Douchi

NIU Guangcai;JIA Tingting;WEI Wenyi;ZHU Dan;JIA Jian;GUAN Chen;College of Food Science, Heilongjiang Bayi Agricultural University;College of Life Science and Technology, Heilongjiang Bayi Agricultural University;  
Light-flavor Douchi is a traditional fermented soybean food used as food and medicine with a long history in China.It is very popular because of its many kinds,high nutritional value and unique flavor.The microbial diversity and dominant microbial types which existed in the former(koji-making) and the latter fermentation stage were summarized in the paper.The fermentation technology,active components,healthy functions and its mechanism of different light-flavor Douchi were introduced as well.Finally,its secondary development view which used high technology coupled with modern technology was also analyzed and prospected.
【Fund】: “十二五”国家科技支撑计划项目(2012BAD34B03-4)
【CateGory Index】: TS214.9
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