| 乳酸菌发酵制品研究的现状与发展 |
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| 引用本文： | 杨汝德,陈琼,陈惠音.乳酸菌发酵制品研究的现状与发展[J].现代食品科技,2003,19(Z1):79-83. |
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| 作者姓名： | 杨汝德 陈琼 陈惠音 |
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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： | 本文介绍了主要乳酸菌的生物学特性和生理作用, 综述了三大类乳酸菌发酵制品研究的现状与发展, 内容包括乳酸菌发酵食品的特点、主要品种和研究方向, 乳酸菌类畜禽用微生态制剂存在的主要问题、研究现状和发展趋势, 药用乳酸菌活菌制剂的种类和双歧杆菌制剂的研发趋势等.
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| 关 键 词： | 乳酸菌 双歧杆菌 发酵制品 微生态制剂 |
| 文章编号： | 1007-2764(2003)增刊-0024-079 |
Progress in Fermented Goods of Lactobacillus |
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| Yang Rude,Chen Qiong,Chen Huiyin.Progress in Fermented Goods of Lactobacillus[J].Modern Food Science & Technology,2003,19(Z1):79-83. |
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| Authors: | Yang Rude Chen Qiong Chen Huiyin |
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| Abstract: | The biological characteristics and physiological function of main Lactobacillus were introduced in this paper. Three kinds of fermented goods of Lactobacillus were also reviewed. The content included: the feature, main species and development of fermented food of Lactobacillus; the main questions, practical use and development of Lactobacillus microecologics in animal feeding; the species of Lactobacillus microecologics in medicine and direction in microecologics of Bifidobacterium. |
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| Keywords: | Lactobacillus Bifidobacterium fermented goods microecologics |
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