摘要
文章介绍了乳酸菌在中国传统酿造调味品酱油、食醋、豆酱、腐乳、泡菜生产中的应用,主要介绍了乳酸菌在酿造过程中的作用,对产品风味的影响,以及酿造过程中乳酸菌的变化情况及分离到的优良菌株。
To summarize the application of lactobacillus in Chinese traditional brewing condiment, such as soybean sauce, vinegar, soybean paste,sufu and pickled vegetable. The effect of lactobacillus on the brewing process and the flavor of the products, the changing conditions of the lactobacillus during the brewing process and the superior lactobacillus isolated from the products were introduced in detail.
出处
《中国调味品》
CAS
北大核心
2009年第9期24-26,共3页
China Condiment
基金
北京市优秀人才培养资助(20081D0105500030)
北京市自然科学基金(6093022)
关键词
乳酸菌
中国传统酿造调味品
应用
Lactobacillus
Chinese traditional brewing condiment
application
