| 乳酸菌及其发酵乳制品的发展趋势 |
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| 引用本文： | 李成涛,吕嘉枥.乳酸菌及其发酵乳制品的发展趋势[J].中国酿造,2005(8):5-7. |
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| 作者姓名： | 李成涛 吕嘉枥 |
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| 作者单位： | 陕西科技大学,生命科学与工程学院,陕西,咸阳,712081 |
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| 摘 要： | 综述了乳酸菌的生物学特性、功能及用于乳制品发酵生产的乳酸菌种类。概述了发酵乳制品的种类、生产流程、特点、功能及其发展趋势，以及乳酸菌发酵乳制品保健功能、风味物质及其生产技术的发展趋势。
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| 关 键 词： | 乳酸菌 乳制品 发展趋势 风味 功能 |
| 文章编号： | 0254-5071(2005)08-0005-03 |
| 修稿时间： | 2005年1月26日 |
Development of lactic acid bacteria and fermented dairy products |
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| LI Cheng-tao,Lü Jia-li.Development of lactic acid bacteria and fermented dairy products[J].China Brewing,2005(8):5-7. |
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| Authors: | LI Cheng-tao Lü Jia-li |
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| Abstract: | This paper summarized the characteristics and functions of lactic acid bacteria and the kinds of lactic acid bacteria applied in fermented dairy products. The variety, production procedure, characteristics, function, and development trend of the fermented dairy products were also summarized briefly. Then the developing trend of the health function, flavour materials and production technology of fermented dairy products were mainly discussed. |
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| Keywords: | lactic acid bacteria dairy product developing trend flavour function |
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