| 乳酸菌在酱油酿造工业及蔬菜加工中的应用 |
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| 引用本文： | 李金红. 乳酸菌在酱油酿造工业及蔬菜加工中的应用[J]. 江苏调味副食品, 2004, 21(4): 11-13,19 |
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| 作者姓名： | 李金红 |
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| 作者单位： | 扬州三和四美酱菜有限公司,扬州,225009 |
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| 摘 要： | 简要地介绍了乳酸菌的分类、生理特性和保藏方法，较为详细、全面地介绍了乳酸菌在酱油酿造、蔬菜加工中的应用概况。
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| 关 键 词： | 乳酸菌 分类 生理特性 应用 |
| 文章编号： | 1006-8481(2004)04-0011-03 |
Application of Lactobacillus in the soy sauce industry and the vegetable processing |
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| LI Jin hong. Application of Lactobacillus in the soy sauce industry and the vegetable processing[J]. Jiangsu Condiment and Subsidiary Food, 2004, 21(4): 11-13,19 |
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| Authors: | LI Jin hong |
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| Affiliation: | Sanhesimei Preserved Vegetable Limited Company Yangzhou 225009 |
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| Abstract: | This article introduces the lactobacillus's classification, its physiological characteristics and its preservation methods. It also discusses the lactobacillus's application in the soy sauce fermentation and the vegetable processing. |
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| Keywords: | lactobacillus classification physiological characteristics application |
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