豆制品发酵微生物是食品制作中指参与豆类发酵的微生物。
指出通过筛选不同的微生物菌株，可望实现发酵豆制品高产GABA，为发酵豆制品成为获得GABA的新资源提供了新的思路。
It was hopeful to improve the yield of GABA in fermented soybean products by screening novel microbial strains, which supplied a new prospective pathway to obtain GABA from fermented soybean products.
腐乳和豆豉是中国的传统发酵豆制品，它们都是大豆经微生物发酵酿制的产品。
Sufu and lobster sauce are Chinese traditional fermented soybean products, which are fermented by microorganisms.
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