摘要
乳酸菌发酵剂是生产发酵乳制品的基础和关键物质,乳酸菌发酵剂的活性受制于生产、存储及使用过程中多种因数的制约。从近年来的研究资料出发,以乳酸菌发酵剂的生产加工、保藏存储到使用过程为主线,探讨各环节对乳酸菌发酵剂活性的影响因数,以便为提高发酵剂的活性提供借鉴。
The starter culture of lactic acid bacteria dairy products, the activity of starter culture of lactic play a basic and key role in the production of fermented acid bacteria could be influenced by various factors within the process of production, storage and utilization. According to recent researches, the present study was to investigate various impact factors for the activity of starter culture of lactic acid bacteria during the process of production, storage and utilization, provided a consulation for improving the activity of starter culture of lactic acid bacteria.
出处
《食品研究与开发》
CAS
北大核心
2013年第21期131-136,共6页
Food Research and Development
关键词
乳酸菌发酵剂
生产存储
合理使用
活性
starter culture of lactic acid bacteria
production and storage
properly utilized
activity
