植物乳杆菌应用于鲜枣发酵的技术研究

Study on technology of fermenting fresh jujubes with LP

以鲜枣为原料,经植物乳杆菌发酵,使枣内的一部分糖转化成乳酸,提高了鲜枣的保藏性,同时改善了枣的风味。

Fresh jujubes were fermented with LP（Lactobacillus Plant arum） to convert part of fermentable sugar into lactic acid, which could help to improve their preservability and flavor.