摘要
就乳酸菌（ＬＡＢ）的有关特性，影响ＬＡＢ生长的环境因素，苹果酸－乳酸发酵（ＭＬＦ）对酒质的影响，ＭＬＦ的发生与终止，与ＭＬＦ有关的代谢反应机理，以及ＬＡＢ分子生物学等方面进行了综述。
In this paper,the characteristics of lactic acid bacteria (LAB), the effects of various environmental factors on the growth of LAB,the roles of malolactic fermentation (MLF) for improving wine quality,the starting and ending of MLF,the mechanism of metobolic reactions on MLF and the molecular biological studies on LAB are reviwed.What is more is the recent advances in metobolic mechanism of MLF introduced in this paper.
出处
《西北农业大学学报》
CSCD
1996年第6期92-98,共7页
Journal of Northwest Sci-Tech University of Agriculture and Forestry（Natural Science Edition)
基金
陕西省科委"八五"攻关项目
关键词
乳酸菌
苹果酸
乳酸发酵
葡萄酒
酿造
lactic acid bacteria,malolactic fermentation,wine making
