摘要
论述了乳酸菌在榨菜加工中的作用以及对榨菜产品的品质影响和作用机理,提出了在传统榨菜加工工艺中应用乳酸菌关键技术,分析了对改进传统榨菜加工工艺和解决存在问题的可行性,并阐述了该技术的发展前景。
Application of lactic acid bacteria in pickled mustard tuber processing and the effects of lactic acid bacteria on the characteristics and qualities of products were reviewed in this paper. The feasibility of applying lactic acid bacteria key technology to solve the problems in traditional production of pickled mustard tuber had been pointed out. The development of lactic acid bacteria technology applied to pickled mustard tuber processing was also elucidated.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2005年第8期73-76,共4页
Food and Fermentation Industries
基金
浙江省宁波市科技攻关项目(No.2004C100037)
国家级星火计划项目(No.2005EA701026)。
