乳酸菌在酱油酿造工业及蔬菜加工中的应用

Application of Lactobacillus in the soy sauce industry and the vegetable processing

简要地介绍了乳酸菌的分类、生理特性和保藏方法 ,较为详细、全面地介绍了乳酸菌在酱油酿造。

This article introduces the lactobacillus's classification, its physiological characteristics and its preservation methods. It also discusses the lactobacillus's application in the soy sauce fermentation and the vegetable processing.