| 乳酸菌的生理功能及其在发酵果蔬中的应用 |
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| 引用本文： | 赵玲艳,邓放明,杨抚林. 乳酸菌的生理功能及其在发酵果蔬中的应用[J]. 中国食品添加剂, 2004, 0(5): 77-80,100 |
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| 作者姓名： | 赵玲艳 邓放明 杨抚林 |
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| 作者单位： | 湖南农业大学食品科技学院,长沙,410128 |
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| 摘 要： | 乳酸菌(Lactic Acid Bacteria)是一类能发酵碳水化合物产生乳酸的菌。它在自然界和人畜的消化系统中广泛存在。它广泛应用于发酵食品中。本文综述了乳酸菌的生理作用、在发酵果蔬中的应用以及存在的问题和前景。
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| 关 键 词： | 乳酸菌 果蔬 发酵食品 生理功能 生理作用 产生 消化系统 碳水化合物 综述 问题 |
Characters of Lactobacillus and its Application in Fermented Fruits and Vegetables |
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| Zhao Yanling,Deng Fangming,Yang Fulin. Characters of Lactobacillus and its Application in Fermented Fruits and Vegetables[J]. China Food Additives, 2004, 0(5): 77-80,100 |
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| Authors: | Zhao Yanling Deng Fangming Yang Fulin |
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| Abstract: | Lactic Acid Bacteria are a group of related bacteria that produce lactic acid as a result of carbohydrate fermentation. They are widespread in nature and are also found in our digestive systems. These microbes are broadly used in the production of fermented food products. Its biological function and application in fermented fruits and vegetables are briefly introduced in this paper. Its prospect and problem are also presented. |
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| Keywords: | Lactic Acid Bacteria Biological function Application |
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