摘要
研究了用乳酸菌生物酸化法生产啤酒的主要工艺过程,确定了其主要工艺参数。实验证明乳酸菌生物酸化法生产的啤酒在品质上与传统方法生产的啤酒无明显差异。
This article studied bio-acidified technology of Lactobacillus applied in beer＇s production and determined the main technological parameters. It is showed that the beer＇s qualities of bio-acidified technology were similar to those of traditional technology.
出处
《食品工业》
北大核心
2007年第6期22-25,共4页
The Food Industry
关键词
乳酸菌
生物酸化技术
啤酒
Lactobacillus
bio-acidifiedtechnology
beer
