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| 乳酸菌及其在食品工业中的应用与展望 | |
| 引用本文： | 闫波,刘宁. 乳酸菌及其在食品工业中的应用与展望[J]. 食品研究与开发, 2004, 25(4): 22-25 |
| 作者姓名： | 闫波 刘宁 |
| 作者单位： | 东北农业大学食品学院,150030 |
| 摘 要： | 概述了乳酸菌的特性、分类和其产生乳酸的机理，同时对其在食品工业中应用及前景做了综述。对乳酸菌的研究和应用提供借鉴和帮助。 |
| 关 键 词： | 乳酸菌 食品工业 产酸机理 应用前景 |
| 修稿时间： | 2004-04-08 |
LACTOBACILLUS AND ITS APPLICATION AND PROSPECT IN FOOD INDUSTRY |
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| YAN Bo LIU Ning Institution of Food Science and Technology,Northeast Agricultural University. LACTOBACILLUS AND ITS APPLICATION AND PROSPECT IN FOOD INDUSTRY[J]. Food Research and Developent, 2004, 25(4): 22-25 | |
| Authors: | YAN Bo LIU Ning Institution of Food Science Technology Northeast Agricultural University |
| Affiliation: | YAN Bo LIU Ning Institution of Food Science and Technology,Northeast Agricultural University,150030 |
| Abstract: | The paper summarized the lactobacillus' properties, sort and mechanism. The application and prospect in food industry have been referred. So the article provided much use for research of lactobacillus. |
| Keywords: | lactobacillus food industry application prospect |
| 本文献已被 CNKI 维普 万方数据 等数据库收录！ | |