【摘要】 酸汤子是一种由纯玉米发酵的传统特色美食，其口感与风味独特，深受广大消费者的喜爱。酸汤子独特的口感及风味主要源于其丰富的微生物种类，优势菌属有乳酸菌和酵母菌，优势乳酸菌主要指是L.paracaseiR094、L.pentosus124-2、L.plantarumNBRC15891、L.curvatusDSM20019和L.paracaseiNBRC15889。将酸汤子中的优势乳酸菌与酵母菌复合发酵制作面包，不仅能够提升面包品质，降低面包的老化速度，还可以推动我国传统特色食品的继承和发展。更多还原

【Abstract】 Sour soup is a kind of traditional characteristic food fermented by pure corn, its taste and flavor is unique, deeply loved by the majority of consumers.The unique taste and flavor of sour soup is mainly due to its rich microbial species, the dominant bacteria are lactic acid bacteria and yeast.The dominant lactic acid bacteria were L.paracaseiR094,L.pentosus124-2,L.plantarumNBRC15891,L.curvatusDSM20019 and L.paracaseiNBRC15889.Fermentation of dominant lactic acid bacteria and yeast in sour soup can not only improve the quality of bread, reduce the aging rate of bread, but also promote the inheritance and development of Chinese traditional characteristic food.更多还原