泡菜乳酸菌发酵蔬菜汁研究  

Study on Fermented Vegetable Juice by Lactic Acid Bacteria from Kraut

作　　者：冉艳红[1] 于淑娟[1] 杨春哲 

机构地区：[1]华南理工大学食品与生物工程学院,广州510641 [2]广东省加多宝食品饮料有限公司,广州510641

出　　处：《中国酿造》2002年第6期28-30,共3页China Brewing

摘　　要：该文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甜味剂、酸味剂、抗氧化剂、稳定剂对不同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。Three lactic acid bacteria named H-1, G-1, X-1, were isolated from krauts. Effect of additive on the growth of three bacteria was studied in fermented vegetable juice, and the technology of fermented vegetable juice by lactic acid bacteria was optimised.

关 键 词：泡菜 乳酸菌 发酵蔬菜汁 工艺优选 

分 类 号：TS255.53[轻工技术与工程—农产品加工及贮藏工程]