乳酸菌发酵制备竹笋膳食纤维的研究

Study on the preparation of bamboo dietary fiber by fermented lactic bacteria

介绍了以竹笋为原料，利用微生物发酵法制备竹笋膳食纤维的工艺。与非发酵同类产品相比，此膳食纤维的粗纤维含量和持水力均有较大的提高。此法对产品无污染，简单易行。

This article introduce a method,which uses bamboo shoots as raw meterial and makes use of microbe fermentation to produce dietary fiber of bamboo shoots.Compared its dietary fiber with similar product of non fermentation,the rough fiber content and the water maintenance have been improved to a certain degree.This simple and easy method will not pollute the product.Fur thermore,by using this method,we can develop bamboo shoots lactic acid fermentation drink.