| 益生菌酸乳开发中的关键问题 |
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| 引用本文： | 田金河,曾庆孝. 益生菌酸乳开发中的关键问题[J]. 现代食品科技, 2003, 19(Z1): 63-66 |
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| 作者姓名： | 田金河 曾庆孝 |
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| 作者单位： | 华南理工大学食品与生物工程学院,广州,510641 |
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| 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.
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| 关 键 词： | 益生菌 酸乳 菌株 发酵剂 影响因素 |
| 文章编号： | 1007-2764(2003)增刊-0019-063 |
The Critical Problems in Developing Probiotic Yogurt |
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| Tian Jinhe,Zeng Qingxiao. The Critical Problems in Developing Probiotic Yogurt[J]. Modern Food Science & Technology, 2003, 19(Z1): 63-66 |
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| Authors: | Tian Jinhe Zeng Qingxiao |
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| Abstract: | 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. |
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| Keywords: | Probiotics Yogurt Probiotic strain Culture Affecting factor |
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