摘要
该文对从泡菜中分离出的三株乳酸菌H-1,G-1,X-1,选择了其最适扩大培养基,研究了乳酸发酵蔬菜汁生产中的甜味剂、酸味剂、抗氧化剂、稳定剂对不同株乳酸菌生长的影响,并对乳酸发酵蔬菜汁工艺进行了优选。
Three lactic acid bacteria named H-1, G-1, X-1, were isolated from krauts. Effect of additive on the growth of three bacteria was studied in fermented vegetable juice, and the technology of fermented vegetable juice by lactic acid bacteria was optimised.
出处
《中国酿造》
CAS
北大核心
2002年第6期28-30,共3页
China Brewing
关键词
泡菜
乳酸菌
发酵蔬菜汁
工艺优选
kraut
lactic acid bacteria
fermented vegetable juice
