林文辉¹，虞宗敢²
（1中国水产科学研究院珠江水产研究所 广州 510380；2 中国水产科学研究院渔业机械仪器研究所 上海 200092）

摘要：本文介绍了我国目前发酵豆粕生产的各种不同工艺类型及其对发酵豆粕产品品质的影响。详细阐明了发酵豆粕生产中所使用的各种微生物类型、菌种剂型、发酵类型、发酵容器等的对发酵豆粕品质稳定性影响的细节。
关键词：发酵豆粕，发酵剂，发酵工艺，产品质量

The relationship between the fermentation methods and the production quality as well as the stability of the quality during the fermented soybean manufacture processes

LIIN Wen-hui¹，YU Zong-gan²
( 1 Pearl River Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou 510380, China;
2 Fishery Machinery and Instrument Research Institute, Chinese Academy of Fishery Sciences, Shanghai 200092, China )

Abstract: The paper presented the types of processing method nowadays used in China for the manufactures of fermented soybean, as well as the influences of the method on the quality of the fermented soybean products. The details of the influences of the types of microorganisms, the types of starts, the types of fermentation methods and the types of fermentation containers used in the fermented soybean manufacture on the stability of the products quality also elucidated with particular.
Key words: fermented soybean; fermentation starts; fermention methods; products quality

基金项目：（农业科技成果转化资金项目“发酵豆粕加工工艺及设备中试与示范”）

作者简介：林文辉（1956—），男，副研究员，1988—1989年赴英国斯特灵大学从事水生动物营养与免疫研究，主要从事水产动物安全生产、开放体系微生物生态、 豆粕发酵生产与研究工作。E-mail: whlin2000@tom.com

(来源：《渔业现代化》2010.37(3)：51-54)