丹贝发酵食品研究进展

丹贝（Ｔｅｍｐｏ）是起源于印度尼西亚的发酵食品。西方国家已有丹贝产品销售，而我国尚属空白。丹贝生产优势菌株是少孢根霉，具有很强蛋白分解和脂肪分解酶活性。东南亚国家采用传统天然发酵生产丹贝，而规模化生产采用纯培养工艺技术。发酵后大豆丹贝具有较高营养价值和食用安全性。大豆丹贝中存有抑菌作用抗菌素和生物学活性物质—异黄酮。

Recent Development in Tempo Fermentation Research

Tempe is a fermented food which is derived from indonesia.Up to now, tempo is on sale in some western countries, but no product of tempo can be seen on Chinese market.The main strain is Rhizopas oligosporus Saito which possess the more activity of the proteolytic and lipolytic enzyme during fermentation. The natural fermentation made tempo foodin some S. E. A. country, hower, the pure incubatic technology involved in a large scale.The soybean tempo both have the more nourishment and safety, and contain the antimicrobials as well as the biollgical active matter-isoflevane.