泡菜生产中乳酸菌的发酵条件、机理及意义  

Fermentation Conditions,Mechanism and Significance of Lactic Acid Bacteria in Pickle Production

作　　者：林子昭 Lin Zizhao(No.1 Middle School Affiliated to Central China Normal University,Wuhan　430223,China)

机构地区：[1]华中师范大学第一附属中学,湖北武汉430223

出　　处：《现代食品》2018年第4期136-137,共2页Modern Food

摘　　要：本文主要阐述乳酸菌在泡菜生产中的发酵条件、作用机理和过程,以及乳酸菌发酵泡菜的意义。In this paper,the fermentation conditions,mechanism and process of lactic acid bacteria in kimchi production and the significance of lactic acid bacteria fermentation were discussed.

关 键 词：泡菜 乳酸菌 发酵条件 发酵机理 

分 类 号：TS255.54[轻工技术与工程—农产品加工及贮藏工程]