摘要
综述了乳酸菌、霉菌和酵母发酵乳过程中产生的天然防腐成分,并分类论述了生物合成途径和抑菌机理,对乳发酵过程中产生的天然防腐成分的进一步应用提供了理论基础。
Review natural preservatives produced from lactic acid bacteria, mould and yeast in fermented milk. The biosynthesis and antimierobial mechanism were classified and stated, and provide theoretical basis for further application of natural preservatives.
出处
《食品工业》
北大核心
2015年第1期161-164,共4页
The Food Industry
关键词
乳发酵
天然
防腐成分
fermentation
natural
preservatives
