Food and Fermentation Industries >

2014 , Vol. 40 >Issue 02: 170 - 173

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.2014.02.044

Food and Fermentation Industries

Effects of lactic acid bacteria on flavor of traditional Paocai

  • XU Dan-ping ,
  • PU Biao ,
  • ZHUO Zhi-hang
Expand

Online published: 2014-02-25

Fold

Abstract

As dominant flora in traditional Paocai,the Lactic Acid Bacteria( LAB) has an important impact on the formation of the unique flavor of Paocai. The species and function of LAB and the kinds of flavor substances in Paocai were summarized in this article. Mechanisms of flavor substances produced by LAB were elaborated. This paper finally gave an outlook on the research directions in the future.

Key words： traditional Paocai; lactic acid bacteria; flavor

Cite this article

XU Dan-ping , PU Biao , ZHUO Zhi-hang . Effects of lactic acid bacteria on flavor of traditional Paocai[J]. Food and Fermentation Industries, 2014 , 40(02) : 170 -173 . DOI: 10.13995/j.cnki.11-1802/ts.2014.02.044

Options
Outlines

/

〈 〉

Powered by Beijing Magtech Co. Ltd,.