摘要
对乳酸菌的分类、应用以及传统发酵乳制品中乳酸菌的分离和鉴定方法进行详述,为今后传统发酵乳制品中乳酸菌的分离、鉴定及进一步纯化应用奠定了理论基础。
The classification and application of lactic acid bacteria as well as the isolation and identification methods of lactic acid bacteria in traditional fermented dairy products were reviewed, in order to provided. Theoretical foundation for the separation, identification and further purification of lactic acid bacteria in traditional fermented dairy products in the future.
作者
王淑梅
宋倩倩
王晓磊
胡宝忠
WANG Shu-mei;SONG Qian-qian;WANG Xiao-lei;HU Bao-zhong(College of Food Engineering,Harrin University,Harin 150086,Heilongjiang,China;Lanzhou Huanghe Enterprise Co.,Lth.,Lanzhou 730050,Gansu,China)
出处
《粮食与油脂》
北大核心
2021年第2期5-7,17,共4页
Cereals & Oils
基金
黑龙江省自然科学基金面上项目(C2018039)
国家自然科学基金青年项目(31801516)
中挪国际合作项目“SinagrainⅡ”(CHN-17/0019)。
关键词
传统发酵乳
乳酸菌
分离鉴定
traditional fermented milk
lactic acid bacteria
isolation and identification
