泡菜的研究.doc.docVIP

发酵泡菜的研究 中职教师硕士08食品科学 周信科 摘要：主要介绍了发酵泡菜的类型；常见的微生物菌种；发酵条件对微生物的影响；目前功能性泡菜的研究成果；发酵泡菜的制作机理以及目前可以运用于工业化生产的乳酸菌新菌种 关键词：泡菜 微生物 发酵条件 乳酸菌 功能性泡菜 制作 新菌种 Research of Fermenting Pickles Abstract: Mainly introduced to ferment the type of pickles; the familiar microorganism germ grows; the influence of the fermenting conditions upon the microorganism; currently the research result of functional pickles; the mechanism of pickling pickles of fermenting and the new lactobacillus germ grows that it can be made use of to industrialization production currently Keys: the pickles; microorganism; conditions of fermenti