| 乳酸菌及其在食品工业中的应用 |
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| 引用本文： | 康明丽. 乳酸菌及其在食品工业中的应用[J]. 河北工业科技, 2008, 25(6): 391-393,409 |
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| 作者姓名： | 康明丽 |
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| 作者单位： | 河北科技大学生物科学与工程学院,河北石家庄,050018 |
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| 摘 要： | 阐述了乳酸菌的定义、基本特征、分类、营养和保健功能,论述了乳酸发酵的3种类型——同型乳酸发酵、异型乳酸发酵、双歧发酵,综述了乳酸菌在乳制品、植物蛋白饮料、蔬菜深加工、肉制品生产、食品防腐及保鲜中的应用。
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| 关 键 词： | 乳酸菌 分类 发酵特性 应用 |
| 收稿时间： | 2008-05-23 |
| 修稿时间： | 2008-09-15 |
Lactobacillus and its application in food technology |
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| KANG Ming-li. Lactobacillus and its application in food technology[J]. Hebei Journal of Industrial Science & Technology, 2008, 25(6): 391-393,409 |
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| Authors: | KANG Ming-li |
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| Affiliation: | College of Bioscience and Bioengineering;Hebei University of Science and Technology;Shijiazhuang Hebei 050018;China |
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| Abstract: | The definition,basic characteristic,classification,nutritional and healthy function of the lactobacillus were introduced.And three lactic acid patheay types,including homofermentation of lactic acid patheay,heterofermentation of lactic acid patheay,and bifidum patheay,were described.The lactobacillus applications in dairy products,vegetal proteinic beverage,vegetable deep processing,food antisepsis and so on were summarized. |
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| Keywords: | lactobacillus class ferment characteristics application |
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