豆瓣酱中微生物及其功能菌株调控的研究进展OA

The characteristic flavor of broad bean paste arises from the synergistic metabolism of molds,bacteria,and yeasts.During the koji-making stage,molds secrete enzyme systems that degrade raw materials to generate flavor precursors.In the mid-fermentation stage,bacteria produce acids to create an antimicrobial environment and promote ester synthesis.In the late stage,yeasts generate aroma compounds via esterification and related reactions.In recent years,the introduction of directed regulation of functional strains has optimized enzyme activities and metabolic pathways;however,most studies focus on single species,and quantitative analyses of multi-species interactions and process adaptability remain insufficient.This paper systematically reviews the roles of the three microbial groups in flavor formation and highlights the limitations of current regulation strategies,providing a theoretical reference for process optimization of broad bean paste and the modernization of traditional fermented foods.