摘要
根据益生菌生物特性并结合国内外发展及应用状况,讨论了益生菌菌株的选择,发酵剂设计,生产与保藏过程中品质的控制等产品开发中的关键问题.
The paper discussed the selection of probiotic strain, the design of probiotic yogurt culture and affecting factors during the production and storage depending on the basis of probiotics physiological characteristics and recent applications in home and abroad.
关键词
益生菌
酸乳
菌株
发酵剂
品质控制
Probiotics
Yogurt
Probiotic strain
Culture
Affecting factor
