乳酸菌发酵在食品加工中的应用

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	英文篇名：Application of Lactobacillus Fermentation in Food Processing 作者：胡红芹 ; 张桂红 英文作者：Hu Hongqin;Zhang Guihong;Nutritional Cooking Department of Luohe Vocational College of Food; 关键词：乳酸菌 ; 发酵 ; 食品加工 英文关键词：Lactic acid bacteria;;Fermentation;;Food processing 中文刊名：SPXD 英文刊名：Modern Food 机构：漯河食品职业学院营养烹饪系; 出版日期：2019-03-30 出版单位：现代食品 年：2019 语种：中文; 页：SPXD201906009 页数：3 CN：06 ISSN：41-1434/TS 分类号：27-29

摘要

乳酸菌是一类可将碳水化合物代谢为乳酸的不具有芽孢结构的革兰氏阳性菌,大多数为有益菌,由于其特殊的代谢特点,乳酸菌属的不同菌种常被广泛用于食品加工,对我国食品加工行业的贡献不容小觑。本文归纳总结了乳酸菌发酵在食品加工中的实际应用。
        Lactic acid bacteria are a kind of Gram-positive bacteria which metabolize carbohydrates to lactic acid without spore structure. Most of the strains in this genus belong to beneficial bacteria. Because of their special metabolic characteristics, different strains of Lactic acid bacteria are often used in food processing industry, involving a wide range of foods, and their contribution to food processing industry in China can not be underestimated. The practical application of fermentation in food processing was summarized.

引文

[1]袁世龙.豆豉中高产胞外多糖乳酸菌及其在发酵乳中发酵特性的研究[D].南宁:广西大学,2015.
    [2]李晓红.乳酸菌发酵在乳品加工中的应用[J].农村新技术:加工版,2010(1):23-25.
    [3]马霞,韩迪,张吉,等.乳酸菌在发酵果蔬中的应用[J].中国乳品工业,2013(1):40-42.