食品科学 ›› 2010, Vol. 31 ›› Issue (21): 413-416.doi: 10.7506/spkx1002-6630-201021093
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王卫东1,2，陈安徽1，杨万根1，李 超1
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WANG Wei-dong1,2，CHEN An-hui1，YANG Wan-gen1，LI Chao1
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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。
关键词: 乳酸菌, 纯种发酵, 发酵蔬菜
Abstract:
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.
Key words: lactic acid bacteria, pure fermentation, fermented vegetables
中图分类号:
TS255.53
王卫东1,2，陈安徽1，杨万根1，李 超1. 人工发酵蔬菜的研究进展[J]. 食品科学, 2010, 31(21): 413-416.
WANG Wei-dong1,2，CHEN An-hui1，YANG Wan-gen1，LI Chao1. Advances in Inoculated Fermented Vegetables[J]. FOOD SCIENCE, 2010, 31(21): 413-416.
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