摘要
本文对β－半乳糖苷酶进行了比较全面的论述，包括β－半乳糖苷酶的研究概况、来源、性质及其应用，比较了细菌、酵母菌、霉菌产生的β－半乳糖苷酶的特性，并对其应用前景进行了分析。
β-Galactosidase was reviewed in this paper, including its researching history, origins, characteristics and application. The properties of β-galactosidase from bacteria, yeast and mold were compared. The estimation about its application prospective was especially analyzed.
出处
《中国食品添加剂》
CAS
2001年第2期30-34,共5页
China Food Additives
