【摘要】 甜面酱是中国传统酿造酱制品，在甜面酱发酵过程中，微生物群落结构与代谢功能对其营养品质及风味特征的形成起着至关重要的作用。文章在阐明甜面酱发酵机理的基础上，综述了发酵过程中霉菌、酵母菌、芽孢杆菌及乳酸菌的多样性、主要功能及其与风味、营养物质形成的关系，旨在为甜面酱品质改良与功能性菌株的开发提供参考。更多还原

【Abstract】 Sweet soybean paste is a traditional brewed paste product in China. During the fermentation of sweet soybean paste, the microbial community structure and metabolic function play an essential role in the formation of its nutritional quality and flavor charateristics. On the basis of elucidating the fermentation mechanism of sweet soybean paste, in this paper, the diversity and main functions of molds, yeasts, Bacillus and lactic acid bacteria as well as their relationship with the formation of flavor and nutrients during fermentation are reviewed, aiming to provide references for improving the quality of sweet soybean paste and developing functional strains.更多还原