关键词: 芹菜汁, 保加利亚乳酸杆菌, 嗜热酸链球菌, 乳酸发酵

Abstract: Studied one processing method of lactic acid fermentation of celery juice beverage. In the experiment, we used celery and sugar as raw materials and utilized L. bulgaricus and St.thermophilus for fermentation. As a result of trials we found the technical process and main technical data to produce the beverage. The beverage was clear and transparent with no precipitation.The color of the beverage was light green as that of celery. Acidity and sweet ness of the beverage were pleasing and it also had some special fragrance produced by celery itself and lactic acid fermentation as well.

Key words: Celery juice L. bulgaricus Streptococcus Lactic acid fermentation