淡豆豉发酵前后活性成分变化的研究进展
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摘要
综述淡豆豉发酵前后活性成分(异黄酮、γ-氨基丁酸、纤溶酶等)的变化,从原料、辅料、菌种、发酵工艺等方面,总结影响淡豆豉发酵前后活性成分变化的主要因素,旨在为进一步开展淡豆豉规模生产和研究提供参考。
This paper summarizes the changes of active components(isoflavones, γ-aminobutyric acid, plasminozyme, etc.) before and after fermentation of fermented soybean, and summarizes the main factors affecting the changes of active components before and after fermentation of fermented soybean from the aspects of raw materials, auxiliary materials, bacteria species, fermentation process, etc.,in order to provide reference for further large-scale production and research of fermented soybean.
This paper summarizes the changes of active components(isoflavones, γ-aminobutyric acid, plasminozyme, etc.) before and after fermentation of fermented soybean, and summarizes the main factors affecting the changes of active components before and after fermentation of fermented soybean from the aspects of raw materials, auxiliary materials, bacteria species, fermentation process, etc.,in order to provide reference for further large-scale production and research of fermented soybean.
引文
[1]陈丽艳,夏延,王萍,等.细菌型淡豆豉发酵底物及前酵、后酵工艺研究[J].黑龙江中医药,2017,46(3):42-43.
[2]熊京京,任佳秀,周姝含,等.淡豆豉炮制过程中产γ-氨基丁酸微生物的筛选和鉴定[J].中国中药杂志,2019,44(11):2266-2273.
[3]陈青峰,任佳秀,周姝含,等.淡豆豉炮制中影响γ-氨基丁酸富集的主次因素初步分析[J].中草药,2019,50(11):2583-2588.
[4]陈丽艳,孙银玲,夏延,等.单、双菌发酵淡豆豉不同发酵期纤溶酶活性[J].中国微生态学杂志,2018,30(9):999-1003.
[5]温嘉敏,蔡尤林,黎攀,等.应用中国根霉12发酵制备高溶栓活性淡豆豉的条件优化[J].食品工业科技,2018,39(20):98-104.
[2]熊京京,任佳秀,周姝含,等.淡豆豉炮制过程中产γ-氨基丁酸微生物的筛选和鉴定[J].中国中药杂志,2019,44(11):2266-2273.
[3]陈青峰,任佳秀,周姝含,等.淡豆豉炮制中影响γ-氨基丁酸富集的主次因素初步分析[J].中草药,2019,50(11):2583-2588.
[4]陈丽艳,孙银玲,夏延,等.单、双菌发酵淡豆豉不同发酵期纤溶酶活性[J].中国微生态学杂志,2018,30(9):999-1003.
[5]温嘉敏,蔡尤林,黎攀,等.应用中国根霉12发酵制备高溶栓活性淡豆豉的条件优化[J].食品工业科技,2018,39(20):98-104.