摘要
对泡菜生产过程中主要发酵微生物的研究进展进行综述,包括主要发酵微生物的种类、生长特性、发酵原理等方面的因素,为泡菜中微生物研究提供科学依据。
The research progress of main fermentative microorganisms in kimchi production was summarized,including the species,growth characteristics,fermentation principle and other factors of the main fermentative microorganisms,so as to provide scientific basis for the microbial research in kimchi.
作者
熊家卉
李璨
Xiong Jiahui;Li Can(Guizhou Institute of Products Quality Inspection&Testing,Quality Supervision and Inspection Center of National Liquor and Processed Foods,Guiyang 550016,China)
出处
《山东化工》
CAS
2021年第4期87-88,共2页
Shandong Chemical Industry
关键词
泡菜
微生物
乳酸菌
酵母菌
醋酸菌
kimchi
microbes,
lactic acid bacteria
yeast
acetic acid bacteria
