传统大豆发酵食品中主要功能细菌的研究进展

摘要

.According to product features, characteristics of starters and main enzymes produced, important functional bacteria in bacteria-fermented furu, bacteria-fermented douchi and natto were summarized.%从发酵产品特色、发酵菌株的性质及其分泌的主要酶类等方面对细菌型腐乳、细菌型豆豉及纳豆中的主要功能细菌进行了介绍.