机构地区: 广东省农业科学院
出 处: 《食品科技》 2010年第6期47-49,53,共4页
摘 要: 概述了腌制食品的分类、制作方法,腌制食品中微生物种群及菌相的变化规律,并探讨了腌制过程中微生物对产品品质的影响。 The classification and production methods of pickled foods,the microbial populations and the changes of bacteria phase in pickled foods were summarized,and the microorganism which influenced on the quality of the product in the pickling process was discussed。