Exploitation and Utilization of Microbial Resources in Chinese Traditional Fermented Soybean Products

摘要

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