【摘要】 在食醋的酿造过程中,乳酸菌代谢产生的乳酸与酵母菌代谢产生的乙醇合成酯,能增加食醋的酯香气味。分析乳酸菌的种类特征和发酵类型,从增香、防腐、增效三个方面论述乳酸菌在食醋中的应用效果,以期为乳酸菌在食醋中的应用提供思路。更多还原

【Abstract】 In vinegar brewing process,the lactic acid produced by the metabolism of lactic acid bacteria and the ethanol produced by the metabolism of saccharomycetes synthesize ester,which can increase the fragrant of ester.Based on the analysis of lactic acid bacteria species characteristic and the type of fermentation,this paper discusses the application effect of lactic acid bacteria in the vinegar from three aspects of aroma-enhancing,anti-corrosion,and efficiency-increasing,with a view to providing ideas for the application of lactic acid bacteria in the vinegar.更多还原