Lactic acid bacteria in traditional fermented Chinese foods

被引：346

作者：

Liu, Shan-na ^{[1
]}

Han, Ye ^{[1
]}

Zhou, Zhi-jiang ^{[1
]}

机构：

[1] Tianjin Univ, Sch Chem Engn & Technol, Tianjin 300072, Peoples R China

来源：

FOOD RESEARCH INTERNATIONAL | 2011年 / 44卷 / 03期

关键词：

Lactic acid bacteria; Fermented Chinese foods; Application; Food safety; QUALITY CHARACTERISTICS; MARES MILK; LACTOBACILLUS; KOUMISS; IDENTIFICATION; SELECTION; SAUSAGE; YEASTS; VACUUM; NOODLE;

D O I：

10.1016/j.foodres.2010.12.034

中图分类号：

TS2 [食品工业];

学科分类号：

100403 [营养与食品卫生学];

摘要：

Food fermentation is a widely practiced and ancient technology in China. Lactic acid bacteria (LAB) are involved in many fermentation processes of Chinese traditional foods, demonstrating their profound effects on improving food quality and food safety. This review article outlines the main types of LAB fermentation as well as their typical fermented foods such as koumiss, suan-tsai, stinky tofu and Chinese sausage. The roles of LAB and the reasons for their common presence are also discussed. (c) 2011 Elsevier Ltd. All rights reserved.

引用

页码：643 / 651

页数：9

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