传统发酵乳制品中乳酸菌和酵母菌的互作关系

Interaction between lactic acid bacteria and yeastsin traditional fermented milks

论述了传统发酵乳制品(酸马奶酒、开菲尔、西藏灵菇)的产品特点、微生物分布规律,并对国内外传统发酵乳制品中乳酸菌和酵母菌的互作关系的研究进展进行综述,期望为我国研究乳酸菌和酵母菌的共生机理提供新的思路。

The paper reviewied the characteristics,distribution patterns of microorganisms of traditional fermated milks（Kummis,Kefir,Tibetan Mushroom）,the interaction and development between LAB and yeasts from world Traditional fermented milks were discussed.