| 泡菜乳酸菌发酵蔬菜汁的研究 |
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| 引用本文： | 冉艳红,杨春哲,于淑娟,高大维. 泡菜乳酸菌发酵蔬菜汁的研究[J]. 食品工业科技, 2002, 23(8): 64-66 |
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| 作者姓名： | 冉艳红 杨春哲 于淑娟 高大维 |
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| 作者单位： | 1. 华南理工大学食品与生物工程学院,广州,510641
2. 山东省酿酒葡萄科学研究所,济南,250100 |
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| 摘 要： | 对从泡菜中分离出的三株乳酸菌H-1,G-1,X-1,选择了其最适扩大培养基,研究了乳酸发酵蔬菜汁生产中的添加剂对三株乳酸菌生长的影响,并对乳酸发酵蔬菜汁工艺进行了优选。
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| 关 键 词： | 泡菜 乳酸菌 发酵蔬菜汁 |
| 文章编号： | 1002-0306(2002)08-0064-03 |
| 修稿时间： | 2002-03-12 |
Study on vegetable juice fermented by lactic bacteria isolated from pickle |
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| Ran Yanhong et.al. Study on vegetable juice fermented by lactic bacteria isolated from pickle[J]. Science and Technology of Food Industry, 2002, 23(8): 64-66 |
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| Authors: | Ran Yanhong et.al |
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| Affiliation: | Ran Yanhong et.al |
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| Abstract: | This research selected the scale-up culture medium for three pickle lactic bacteria H-1 G-1 and X-1 studied the effect of several food additives on the growth of three strains and optimized the technical process for lactic acid fermentation of vegetable juice. |
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| Keywords: | pickle lactic bacteria fermented vegetable juice |
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