Exploitation and Utilization of Microbial Resourcesin Chinese Traditional Fermented SoybeanProducts

摘要

Traditional Chinese fermented soybean products are classified into douchi,sufu,soybean paste and soy sauce etc. The production of the fermented soybean productsneeds one or several microbial fermented course. A series of complicated biochemicalreactions occur during this period, which make the fermented products have characteristicflavor, form and nutrition. This article will simply discuss the main microorganisms in these fourfermented soybean products,as well as their application in commercial exploitation andutilization.