摘要
阐述了乳酸菌对发酵蔬菜汁的作用、目前发酵工艺中的一些关键技术及发酵蔬菜汁稳定性和乳酸菌固定化细胞技术的研究进展。
The effects of lactic acid bacteria (LAB) on the fermentation of vegetable juice and some critical technologies in the process of fermentation are described in the paper In addition, the progress in the research of the stability of fermented vegetable juice and the technology of immobilized cell LAB is reported
出处
《饮料工业》
2003年第6期27-31,共5页
Beverage Industry
关键词
乳酸菌
发酵
蔬菜汁
进展
LAB
fermentation
vegetable juice
progress
