| 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]. 中国酿造, 2004, 0(10): 8-10 |
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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,江苏,扬州,225009 |
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| 摘 要： | 该文扼要地介绍了乳酸菌的分类、生理特性和保藏方法，较详细地介绍了乳酸菌在酱油酿造、蔬菜加工中的应用概况。指出了乳酸菌参与酱油酿造有不同程度的增香效果；应用于蔬菜加工中，不仅改善了产品的风味，而且提高了营养价值。
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| 关 键 词： | 乳酸菌 分类 生理特性 应用 |
| 文章编号： | 0254-5071(2004)10-0008-03 |
Application of lactic acid bacteria in soy sauce industry and vegetable processing |
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| LI Jin-hong. Application of lactic acid bacteria in soy sauce industry and vegetable processing[J]. China Brewing, 2004, 0(10): 8-10 |
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| Authors: | LI Jin-hong |
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| Abstract: | The classification, physiology and conservation of lactic acid bacteria (LAB) were briefly introduced, and the application of LAB in soy sauce brewing and vegetable processing was introduced in detail. LAB could increase aroma of soy sauce, and improve flavor and nutrition value of vegetable products. |
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| Keywords: | lactic acid bacteria classification physiology application |
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