现代食品科技2012，Vol.28Issue(11)：1606-1611,6.
发酵蔬菜中乳酸菌的功能性与安全性研究进展
Advances in the Functionality and Safety of Lactic Acid Bacteria from Fermented Vegetable
摘要
Abstract
Lactic acid bacteria were regarded as the predominant species involved in the processing of fermented vegetable, for participating in lactic acid fermentation through utilizing soluble contents in vegetable, and inhibiting hazard microbes and playing multiple functions. This article reviewed the newest advances in this area. Recently, a new problem has appeared that transferable antibiotic resistance was revealed in the microorganism in food fermentation, and thus received much attention in international society. Based on the practice experience, transferable antibiotic resistance and the investigation in lactic acid bacteria involving in vegetable fermentation were reviewed, and finally discussed the related control strategy.关键词
发酵蔬菜/乳酸菌/细菌素/可转移耐药性/直投式发酵剂Key words
fermented vegetable/ lactic acid bacteria/ bacteriocin/ transferable antibiotic resistance/ directed vat set引用本文复制引用
胡晓清,潘露,王汝毅..发酵蔬菜中乳酸菌的功能性与安全性研究进展[J].现代食品科技,2012,28(11):1606-1611,6.基金项目
江苏省自然科学基金(BK2012114) （BK2012114）
