摘要
对乳酸菌的分类、生理生化特性及自然分离的乳酸菌在食品发酵工业中的一些缺陷进行了简要叙述,在此基础上介绍了基因工程乳酸菌的研究现状,并对基因工程乳酸菌在肉品工业中的应用现状及其发展前景进行了探讨。
Classification, physiological and biochemical characters of lactobacillus and defects of nat- ural lactobacillus in food fermentation industry were summarized in the paper. On the basis of this study, research situation of genetic engineering lactobacillus was introduced, and application status of genetic engineering lactobacillus in meat industry and its developing prospect were also explored.
出处
《肉类工业》
2012年第4期24-26,29,共4页
Meat Industry
基金
河南省科技攻关计划项目(102102110166)
关键词
基因工程
乳酸菌
肉品
应用
genetic engineering
lactobacillus
meat
application
