摘要
该文扼要地介绍了乳酸菌的分类、生理特性和保藏方法,较详细地介绍了乳酸菌在酱油酿造、蔬菜加工中的应用概况。指出了乳酸菌参与酱油酿造有不同程度的增香效果;应用于蔬菜加工中,不仅改善了产品的风味,而且提高了营养价值。
The classification, physiology and conservation of lactic acid bacteria (LAB) were briefly introduced, and the application of LAB in soy sauce brewing and vegetable processing was introduced in detail. LAB could increase aroma of soy sauce, and improve flavor and nutrition value of vegetable products.
出处
《中国酿造》
CAS
北大核心
2004年第10期8-10,共3页
China Brewing
关键词
乳酸菌
分类
生理特性
应用
lactic acid bacteria
classification
physiology
application
