【摘要】 乳酸菌(Lactic Acid Bacteria)是一类能发酵碳水化合物产生乳酸的细菌,广泛应用于发酵食品中,是发酵蔬菜中的有益菌群。泡菜主要是由乳酸菌发酵形成的发酵蔬莱。从食品安全的角度出发,研究市售的20种发酵菜样品(白菜类、黄瓜类、萝卜类、辣椒类)中乳酸菌的数量多少,得出其与蔬菜种类、加工和包装方法的关系。不同类别中,黄瓜类的乳酸菌数量较多,萝卜类的乳酸菌数量较少;同一类别中,散装的较袋装的乳酸菌数量多。更多还原

【Abstract】 Lactic acid bacteria(Lactic Acid Bacteria) is a kind of fermentation of carbohydrates to produce lactic acid bacteria,which are widely used in fermented foods. It is a beneficial flora in Fermented vegetables. Kimchi is mainly formed by the fermentation of lactic acid bacteria fermented vegetables.This study,on food safety point of view,determines the amount of lactic acid bacteria from samples of 20 kinds of fermented vegetables(Chinese Cabbage,cucumber,radish,pepper ) .更多还原