摘要
采用有四十余年连续发酵周期的优质泡菜液为菌源,经系统、严格地菌种选育,优选出二株泡菜乳酸纯种,并成功地应用于年产500吨泡菜的工业化生产。
Adopting high quality pickled vegetables which have forty years continuous formentation as bacteria source Optimum seeking two pickled vegetables lactic bacteria purebred by seed selection systematicly and strictly, and applyirg it to 500 ton pickled vegetabks per year industried production.
出处
《中国调味品》
CAS
北大核心
1996年第10期6-10,27,共6页
China Condiment
关键词
乳酸菌
泡菜
选育
菌种选育
lactic bacteria
pickled vegetables
seed selection
