Lactic Acid Bacteria and Fermented Fruits and Vegetables

  • Bingyong MaoEmail author
  • Shuang Yan


China has a vast territory and abundant resources with an annual output of hundreds of millions of tons of fruits and vegetables. The per capita consumption and export volume are among the highest in the world. However, China’s annual losses in fruit and vegetable products amount to tens of billions of yuan due to the lag of processing technology and industrialization and the lack of storage and processing methods, and the cost of losses is also at the top in the world. As common microbes in fermented food, lactic acid bacteria not only can improve the flavor and storage of the product but also have certain health functions. Therefore, it can not only facilitate the preservation but also increase the added value and meet the market demand for product diversity by applying lactic acid bacteria to the processing of fruit and vegetables.


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© Springer Nature Singapore Pte Ltd. and Science Press 2019

Authors and Affiliations

  1. 1.Jiangnan UniversityWuxiChina

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