摘要
发酵蔬菜是一种重要的蔬菜制品。本文总结发酵蔬菜中的微生物类型及其在发酵中所起的作用,并总结近年来人工发酵的研究成果,比较其与自然发酵的优缺点。
Fermented vegetables are important products.In this article,microorganism types and their functions during the fermentation process of vegetables are summarized.Based on the current research achievements of inoculated fermented vegetables,the advantages and disadvantages of inoculated fermentation are discussed and compared with the natural fermentation.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2010年第21期413-416,共4页
Food Science
关键词
乳酸菌
纯种发酵
发酵蔬菜
lactic acid bacteria
pure fermentation
fermented vegetables
