Review on the Impact of Microbial Diversity Characteristics of Tofu Fermented with <i>Physalis </i><i>alkekengi</i> on Quality

本文综述了酸浆豆腐发酵过程中微生物多样性的作用及其研究进展。酸浆豆腐是一种传统发酵豆制品，其独特的风味和质地主要归功于发酵过程中复杂的微生物群落。文章详细阐述了酸浆豆腐发酵的基本原理，分析了发酵过程中细菌、酵母菌和霉菌等主要微生物类群的作用。同时，探讨了微生物多样性对酸浆豆腐品质的影响，包括风味物质形成、质地改善和营养价值提升等方面。最后，总结了当前研究现状，并展望了未来研究方向，为酸浆豆腐的工业化生产和质量控制提供了理论依据。This paper reviews the role of microbial diversity and research progress in the fermentation process of sour lees tofu. It is a traditional fermented soybean product, whose unique flavor and texture are primarily attributed to the complex microbial community involved in the fermentation process. The article elaborates on the fundamental principles of sour lees tofu fermentation and analyzes the roles of major microbial groups such as bacteria, yeasts, and molds during the fermentation process. Additionally, it explores the impact of microbial diversity on the quality of sour lees tofu, including the formation of flavor compounds, texture improvement, and enhancement of nutritional value. Finally, the paper summarizes the current research status and prospects for future research directions, providing a theoretical basis for the industrial production and quality control of sour lees tofu.