豆制品发酵过程中微生物演替及其对品质的影响
关键词：豆制品，微生物演替，品质，调控方法
Abstract:
This paper delves into the impact of microbial succession on the quality and regulatory mechanisms during the fermentation of soybean products. Significant changes in microbial populations occur during the fermentation process, directly affecting the flavor, texture, and nutritional value of the products. Through a systematic analysis of the dynamic microbial succession during the fermentation of soy milk yogurt, tofu, and tofu cheese, unique microbial succession patterns were observed for different soybean products. Meanwhile, this study revealed the multifaceted effects of microbial succession on the quality of soybean products, including improving taste, enhancing flavor, and boosting nutritional value. Based on these findings, we further explored methods to control microbial succession by regulating fermentation conditions and optimizing fermentation strains, aiming to enhance the quality and processing efficiency of soybean products. The results of this study not only enrich the theoretical knowledge of fermentation microbiology of soybean products but also provide important practical guidance for their production and processing.
Keywords: soybean products, microbial succession, quality, regulatory methods
目录
1. 绪论 2
1.1 研究背景与意义 2
1.2 国内外研究现状 3
1.3 研究内容与目的 3
2. 豆制品的发酵过程 5
2.1 发酵定义与分类 5
2.2 豆制品发酵的基本过程 5
2.3 发酵微生物的种类与功能 6
3. 豆制品发酵过程中微生物演替的研究 7
3.1 微生物演替的定义与类型 7
3.2 豆制品发酵过程中微生物演替的动态变化 7
3.3 微生物演替对豆制品品质的影响 8
4. 豆制品发酵过程中微生物演替对品质的影响 9
4.1 发酵菌群演替对豆腐品质的影响 9
4.2 发酵菌群演替对豆腐乳品质的影响 9
4.3 发酵菌群演替对豆浆酸奶品质的影响 10
5. 结论 11
