摘要
概述了乳酸菌的特性、分类和其产生乳酸的机理,同时对其在食品工业中应用及前景做了综述。对乳酸菌 的研究和应用提供借鉴和帮助。
The paper summarized the lactobacillus' properties, sort and mechanism. The application and prospect in food industry have been referred. So the article provided much use for research of lactobacillus.
出处
《食品研究与开发》
CAS
2004年第4期22-25,共4页
Food Research and Development
