| 乳酸菌分类、生理特性及在食品酿造工业上的应用 |
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| 引用本文： | 施安辉,周波. 乳酸菌分类、生理特性及在食品酿造工业上的应用[J]. 中国调味品, 2001, 0(11): 3-8 |
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| 作者姓名： | 施安辉 周波 |
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| 作者单位： | 1. 山东大学微生物技术国家重点实验室山东济南 250100
2. 山东农业大学生命科学学院山东泰安 271018 |
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| 摘 要： | 本文扼要地介绍了乳酸菌的分类、生理特性和保藏方法，又较为详细全面地介绍了乳酸菌在乳品加工、乳酸菌制剂和饮料、酒类酿造、酱油酿造及腌制酸菜等领域的应用概况。
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| 关 键 词： | 乳酸菌 分类 生理特性 应用 食品 酿造工业 |
| 文章编号： | 1000-9973(2001)11-0003-06 |
| 修稿时间： | 2001-07-16 |
Classification and physiologic character of Lactobacillus and application in production |
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| SHI An-hui ,ZHOU Bo. Classification and physiologic character of Lactobacillus and application in production[J]. China Condiment, 2001, 0(11): 3-8 |
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| Authors: | SHI An-hui ZHOU Bo |
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| Affiliation: | SHI An-hui 1,ZHOU Bo 2 |
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| Abstract: | At first we make brife introduction of lactobacillus'classification and physiologic characters and preservation methods in front of this article,soon after comprehensive and detailed discussion was made on application of lactobacillus in milk process?lactobacillus preparation?beverage?vino brewage?soy brewage and Chinese sauerkraut curing and so on. |
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| Keywords: | lactobacillus classification physiologic character application |
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