乳酸菌对中国传统主食馒头质量的影响  

Effects of lactic acid bacteria on the quality of Chinese steamed bread

作　　者：马先红[1,2] 刘景圣[2,3] 张文露[1] 陈翔宇[1] 

机构地区：[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

出　　处：《中国酿造》2015年第11期10-13,共4页China Brewing

基　　金：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。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.

关 键 词：馒头 发酵剂 乳酸菌 品质 

分 类 号：TS211.4[轻工技术与工程—粮食、油脂及植物蛋白工程]