关于豆豉微生物多样性和挥发性成分检测技术及其关联分析的研究进展

摘要：豆豉作为我国的一种传统发酵豆制品，因其独特的风味和促进健康的特点深受人们的青睐。文章对目前豆豉微生物多样性和挥发性成分的检测技术和进展及两者的相关性分析进行了综述，较全面地对有关豆豉的研究现状进行了总结，以期对进一步研究豆豉的核心风味功能菌群和相关行业提供一定的参考。

关键词：豆豉;微生物多样性;挥发性成分;相关性分析

中图分类号：TS264.29 文献标志码：A 文章编号：1000-9973（2023）01-0210-05

Abstract： As a traditional fermented soybean product， fermented soybeans are favored by people for their unique flavor and health-promoting characteristics. In this paper， the detection techniques and progress of the microbial diversity and volatile components of fermented soybeans and their correlation analysis are reviewed. The research status of fermented soybeans is comprehensively summarized， in order to provide certain references for the further research on the core flavor functional flora of fermented soybeans and related industries.

Key words： fermented soybeans; microbial diversity; volatile components; correlation analysis

基金项目：山东省重点研发计划项目（2019YYSP026）

作者简介：张彦赠（1996-），男，硕士，研究方向：食品加工与安全。（剩余12900字）