【摘要】 综述了当前主要的豆制品、米制品、蔬菜制品等传统发酵食品在其生产工艺、微生物分布、营养生理功能等方面存在的安全隐患及需要解决的实际问题;从发酵食品的工业用菌可能造成的安全问题、常用的评估菌种的安全性方法、有益菌的安全性原则等方面对食品的安全性评价进行了具体阐述,并对这些问题提出了相应的解决思路和措施。更多还原

【Abstract】 This paper summarized hidden security troubles and practical problems demanded settle about bean product,rice product and vegetable product,these problems mainly occurred in their production,microbes distributing and nutritional function.It estimated the security of fermented food from the direction of the security of microbes used in industry,the general estimate method for microbes’ security,and the security principle of useful microbes.And this paper also put forward some ideas and measurements for these security problems.更多还原