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| 乳酸菌对中国传统主食馒头质量的影响 | |
| 引用本文： | 马先红,刘景圣,张文露,陈翔宇. 乳酸菌对中国传统主食馒头质量的影响[J]. 中国酿造, 2015, 34(11): 10. DOI: 10.11882/j.issn.0254-5071.2015.11.003 |
| 作者姓名： | 马先红 刘景圣 张文露 陈翔宇 |
| 作者单位： | 1.吉林化工学院生物与食品工程学院，吉林吉林132022；2.吉林农业大学食品科学与工程学院，吉林长春130118；3.小麦和玉米深加工国家工程试验室，吉林长春130118 |
| 基金项目： | 十二·五支撑计划（2012BAD37B05）；吉林省科技发展计划项目（20130305027NY） |
| 摘 要： | 传统馒头发酵剂由多种微生物群体组成，乳酸菌是馒头传统发酵剂中的重要微生物类群，其种类和数量与馒头的品质存在内在联系。该文针对馒头传统发酵剂中乳酸菌菌群的发展过程以及乳酸菌发酵与馒头品质的关系进行了综述，为馒头发酵剂的研究提供参考。关键词：中图分类号：TS211.4 文献标识码：A 文章编号：0254-5071（20１5）11-0010-04doi: |
| 关 键 词： | 馒头 发酵剂 乳酸菌 品质 |
Effects of lactic acid bacteria on the quality of Chinese steamed bread |
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| MA Xianhong,LIU Jingsheng,ZHANG Wenlu,CHEN Xiangyu. Effects of lactic acid bacteria on the quality of Chinese steamed bread[J]. China Brewing, 2015, 34(11): 10. DOI: 10.11882/j.issn.0254-5071.2015.11.003 | |
| Authors: | MA Xianhong LIU Jingsheng ZHANG Wenlu CHEN Xiangyu |
| Affiliation: | 1.College of Biotechnology and Food Engineering, Jilin Institute of Chemical Technology, Jilin 132022, China; 2.College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China; 3.National Engineering Laboratory of the Wheat-corn Deep Processing, Changchun 130118, China |
| Abstract: | Traditional steamed bread starter is composed of a variety of microorganism. Lactic acid bacteria are the dominant microbial groups in the process of traditional steamed bread fermentation. The type and quantity of lactic acid bacteria are directly related to the quality of the product. In this paper, the development of lactic acid bacteria in steamed bread and the internal relation between lactic acid bacteria and the product quality were reviewed. The paper can provide reference for the study of starter culture of steamed bread. |
| Keywords: | steamed bread starter culture lactic acid bacteria quality |
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