| 国外优质干酪中乳酸菌的分离鉴定与应用 |
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| 引用本文： | 闫波,刘丽波,李艳,刘宁. 国外优质干酪中乳酸菌的分离鉴定与应用[J]. 中国乳品工业, 2006, 34(12): 22-25 |
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| 作者姓名： | 闫波 刘丽波 李艳 刘宁 |
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| 作者单位： | 1. 东北农业大学,乳品科学教育部重点实验室,黑龙江,哈尔滨,150030
2. 黑龙江省完达山乳业股份有限公司,黑龙江,哈尔滨,150090 |
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| 摘 要： | 对进口干酪中乳酸菌进行初步分离鉴定。同时利用其中优良菌株进行风味干酪生产小试，结果较好。
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| 关 键 词： | 进口干酪 乳酸菌 分离鉴定 应用 |
| 文章编号： | 1001-2230（2006）12-0022-04 |
| 收稿时间： | 2006-01-13 |
| 修稿时间： | 2006-01-13 |
Separation and identification and application of lactic acid bacteria in import cheese |
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| YAN Bo,LIU Li-bo,LI Yan,LIU Ning. Separation and identification and application of lactic acid bacteria in import cheese[J]. China Dairy Industry, 2006, 34(12): 22-25 |
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| Authors: | YAN Bo LIU Li-bo LI Yan LIU Ning |
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| Affiliation: | 1.Key Laboratory of Douiry Science Northeast Agricultural University, Harbin 150030,China;2. Heilongjiang Province Wondersun Dairy Co., Ltd, Harbin 150090, China |
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| Abstract: | In this study lactic acid bacteria in cheese was separated and identified, at the same time two lactic acid bacteria was used to produced flavor cheese, the flavor of production was better. |
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| Keywords: | import cheese lactic acid bacteria separation and identification application |
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