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发酵食品中乳酸菌的耐药性研究进展 被引量:1

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摘要 随着人们生活水平的提高,发酵食品在消费市场中备受欢迎,发酵食品的工艺制造过程中少不了乳酸菌的参与。那么如何应对乳酸菌的耐药性来解决食品潜在的质量安全问题令人深思。本文从市场上常见的发酵食品出发,对乳酸菌耐药性研究进展进行相关论述,意在提供一些建议。
作者 田澳
出处 《食品安全导刊》 2020年第6期160-160,共1页 China Food Safety Magazine
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