乳酸菌在肉制品、酿造业等领域的应用  

The Applications of Lactic Acid Bacteria in Meat Products, Brewing Industry etc.

作　　者：苗君莅[1] 陈有容[1] 齐凤兰[1] 郭本恒 

机构地区：[1]上海水产大学食品学院,上海200090 [2]光明乳业技术中心,上海200072

出　　处：《乳业科学与技术》2005年第2期49-53,共5页JOURNAL OF DAIRY SCIENCE AND TECHNOLOGY

摘　　要：乳酸菌作为一种益生菌,具有多种生理功能,用其发酵食品更是具有改善风味、延长保质期等特点,近些年乳酸菌在食品中的应用范围,不再限于传统的发酵乳制品。文中列举了乳酸菌的较新应用领域,即在肉制品(包括水产品)、酿造业等方面的应用,简述了工艺流程,并提出了不足之处和改进意见。As one kind of probiotics, lactic acid bacteria has many physiological functions, and its fermented foods have more characters in improving the flavor , prolonging the shelf life, and so on. So the application of lactic acid bacter ia is enlarged these years. This report particularizes such applications mainly in meat products (including aquatic products), brewing industry etc., then simpl y depicts the process flow, and finally puts forward the disadvantages and some helpful advices.

关 键 词：乳酸菌 肉制品 酿造业 发酵食品 工艺流程 

分 类 号：TS201.3[轻工技术与工程—食品科学]