Research states of lactic acid bacteria in Chinese traditional pickles

XU Dan-ping; PU Biao; AO Xiao-lin; CHEN An-jun; ZHUO Zhi-hang

doi:10.13386/j.issn1002-0306.2013.19.057

XU Dan-ping, PU Biao, AO Xiao-lin, CHEN An-jun, ZHUO Zhi-hang. Research states of lactic acid bacteria in Chinese traditional pickles[J]. Science and Technology of Food Industry, 2013, (19): 369-372. DOI: 10.13386/j.issn1002-0306.2013.19.057

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Research states of lactic acid bacteria in Chinese traditional pickles

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As an important strain in the Chinese traditional pickles, the Lactic Acid Bacteria (LAB) is a research focus today.The LAB, including its influence to the flavor and quality of traditional pickles and its variation in the process of fermentation were summarized in this article.Besides, classification and identification of LAB, development of good inoculant were also elaborated.The article looked forward to the research directions in the future at the end of it.

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Research states of lactic acid bacteria in Chinese traditional pickles

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