乳酸菌发酵蔬菜汁的研究进展  

Progress in research of lactic acid bacteria fermented vegetable juice

作　　者：张菊华 单杨 李高阳 

机构地区：[1]湖南省农产品加工研究所,湖南长沙410125

出　　处：《饮料工业》2003年第6期27-31,共5页Beverage Industry

摘　　要：阐述了乳酸菌对发酵蔬菜汁的作用、目前发酵工艺中的一些关键技术及发酵蔬菜汁稳定性和乳酸菌固定化细胞技术的研究进展。The effects of lactic acid bacteria (LAB) on the fermentation of vegetable juice and some critical technologies in the process of fermentation are described in the paper In addition, the progress in the research of the stability of fermented vegetable juice and the technology of immobilized cell LAB is reported

关 键 词：乳酸菌 发酵 蔬菜汁 进展 

分 类 号：TS275[轻工技术与工程—农产品加工及贮藏工程]