摘要
传统馒头发酵剂由多种微生物群体组成,乳酸菌是馒头传统发酵剂中的重要微生物类群,其种类和数量与馒头的品质存在内在联系。该文针对馒头传统发酵剂中乳酸菌菌群的发展过程以及乳酸菌发酵与馒头品质的关系进行了综述,为馒头发酵剂的研究提供参考。
Traditional steamed bread starter is composed of a variety of microorganism. Lactic acid bacteria are the dominant microbial groups in the process of traditional steamed bread fermentation. The type and quantity of lactic acid bacteria are directly related to the quality of the product. In this paper, the development of lactic acid bacteria in steamed bread and the internal relation between lactic acid bacteria and the product quality were reviewed. The paper can provide reference for the study of starter culture of steamed bread.
出处
《中国酿造》
CAS
北大核心
2015年第11期10-13,共4页
China Brewing
基金
十二.五支撑计划(2012BAD37B05)
吉林省科技发展计划项目(20130305027NY)
关键词
馒头
发酵剂
乳酸菌
品质
steamed bread
starter culture
lactic acid bacteria
quality
