摘要
干酪是欧美国家主要的发酵乳制品,也是一个非常复杂的微生态系统。微生物是干酪不可缺少的重要组成部分,不同品种的干酪拥有其独特的微生物菌群,在干酪的加工和成熟过程中起着重要作用。从干酪中微生物的组成、微生物的挖掘、开发及面临的问题等方面对这一复杂的微生态系统进行了综述,期望为我国干酪的研究与开发提供新思路。
Cheese is a popular fermented food in west countries, as well as a very complex microbial ecosystem. Specific microbial flora develops in most cheese varieties. Microorganisms are an essential component of all cheese varieties and play important roles during both cheese manufacture and ripening. Expecting to be as paltform for Chinese cheese industry, the research advances and prospect of cheese microbiology from the flora component, microbial flora mining and development were discussed.
出处
《食品科技》
CAS
北大核心
2009年第11期35-38,共4页
Food Science and Technology
基金
"十一五"国家科技支撑项目
黑龙江省国际合作项目(2007W0055)
