摘要
简要地介绍了乳酸菌的分类。详细介绍了乳酸菌在酿造白酒、葡萄酒、苹果酒、泡菜、酸奶、酸汤中的应用,并论述了乳酸菌和乳酸菌发酵饮料的种类、营养与保健作用以及乳酸菌发酵饮料的现状与发展趋势。
The classification of lactobacillus was introduced briefly in this paper. Besides, the application of lactobaciUus in liquor-making, grape wine production, apple fruit wine production, kraut production, and yoghourt production was elaborated. The species, the nutrition, and the health functions of beverage fermented by lactobacillus and the present status and the development trend of lactob acillus-fermented beverage were also illustrated.（Tran, by YUE Yang）
出处
《酿酒科技》
北大核心
2007年第4期90-93,共4页
Liquor-Making Science & Technology
关键词
乳酸菌
酿酒
苹果酸-乳酸发酵
lactobacillus
liquor-making
malic acid-lactic acid fermentation
