醋酸菌产膜机理及膜对食醋发酵品质的影响

Mechanism of production of pellicle by acetic acid bacteria and its effect on fermentation quality of vinegar

主要综述了醋酸菌产膜机理的研究进展,菌膜对食醋发酵的影响,醋酸菌产膜的条件,以及国内外有关菌膜在食品中的研究热点,为提高菌膜产量,改善生产菌膜的方法,解决发酵中产菌膜的问题及开发高价值菌膜食品提供参考。

The research progress on mechanism of production of pellicle by acetic acid bacteria, the effect of pellicle on fermentation vinegar quality, conditions for pellicle growing, and the domestic and international research focus on the pellicle in food field are represented in this paper. Its purpose is to provide reference to increase pellicle production and improve the methods of growing pellicle, further solve the problems of growing pellicle in the fermentation and develop high-value foods.