发酵剂在乳品中应用的影响因素及协同发酵的研究进展

侯团伟 段剑平 吴晓红

侯团伟, 段剑平, 吴晓红. 发酵剂在乳品中应用的影响因素及协同发酵的研究进展[J]. 食品工业科技, 2021, 42(1): 378-386. doi: 10.13386/j.issn1002-0306.2020030171
引用本文: 侯团伟, 段剑平, 吴晓红. 发酵剂在乳品中应用的影响因素及协同发酵的研究进展[J]. 食品工业科技, 2021, 42(1): 378-386. doi: 10.13386/j.issn1002-0306.2020030171
HOU Tuan-wei, DUAN Jian-ping, WU Xiao-hong. Recent Progress of Influence Factors and Synergistic Fermentation of Starters in Dairy Products[J]. Science and Technology of Food Industry, 2021, 42(1): 378-386. doi: 10.13386/j.issn1002-0306.2020030171
Citation: HOU Tuan-wei, DUAN Jian-ping, WU Xiao-hong. Recent Progress of Influence Factors and Synergistic Fermentation of Starters in Dairy Products[J]. Science and Technology of Food Industry, 2021, 42(1): 378-386. doi: 10.13386/j.issn1002-0306.2020030171

发酵剂在乳品中应用的影响因素及协同发酵的研究进展

doi: 10.13386/j.issn1002-0306.2020030171
详细信息
    通讯作者:

    侯团伟(1988-),男,硕士研究生,中级工程师,研究方向:乳制品、食品胶体及食用油脂,E-mail:houtuanwei1212@163.com。

  • 中图分类号: TS201.1

Recent Progress of Influence Factors and Synergistic Fermentation of Starters in Dairy Products

  • 摘要: 发酵剂因在乳品工业中扮演着重要角色而被广泛关注。为了更加科学、高效、经济的使用乳品发酵剂,需要对其有更深的认知。因此本文对乳品发酵剂的常见类型(乳杆菌属、链球菌属、双歧杆菌属、明串珠菌属及乳球菌属)及益生作用,影响发酵的因素(菌种的选择、噬菌体及抗生素)及协同发酵(共生、偏利)进行了概述,以期对其在乳品中的应用提供一定的参考。
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