| 提高双歧杆菌活性的研究进展 |
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| 引用本文： | 余倩.提高双歧杆菌活性的研究进展[J].饮料工业,2011,14(3):17-20. |
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| 作者姓名： | 余倩 |
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| 作者单位： | 仲恺农业工程学院,广东广州,510225 |
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| 摘 要： | 阐述了双歧杆菌的种类、特性和活性条件,重点总结了双歧杆菌活性的抑制因素及提高其活性的方法,对双歧杆菌酸奶的生产和研究提供了一定的理论指导。
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| 关 键 词： | 双歧杆菌 活性 影响因素 |
Progress in research on improvement of viability of Bifidobacteria |
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| YU Qian.Progress in research on improvement of viability of Bifidobacteria[J].Beverage Industry,2011,14(3):17-20. |
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| Authors: | YU Qian |
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| Affiliation: | YU Qian(Zhongkai University of Agriculture and Engineering,Guangzhou 510225,Guangdong,China) |
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| Abstract: | The variety,properties and viable conditions of Bifidobacteria are described,with emphasis on the summary of factors inhibiting their viability and ways of improving it,so as to provide some theoretical references for the production of and research on Bifidobacteria yoghurt. |
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| Keywords: | Bifidobacteria viability influencing factor |
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