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

HOU Tuan-wei; DUAN Jian-ping; WU Xiao-hong

doi:10.13386/j.issn1002-0306.2020030171

Volume 42 Issue 1

Dec. 2020

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Science and Technology of Food Industry > 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

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

Chateland(Shanghai) Food Technology Co., Ltd., Shanghai 201103, China

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Received Date: March 15, 2020
Available Online: January 07, 2021

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Abstract

Abstract

Dairy products starter culture plays a significant role in the dairy industry. For more scientific,efficient and economical use of dairy products starter culture,it is essential to have thorough understanding of these starters. Based on this statement,this paper summarizes the common types and probiotic function of dairy starter(Lactobacillus,Strptococcus,Bifidobacterium,Leuconostoc and Lactococcus),the factors affecting fermentation(selection of fermentation,phage and antibiotics)and cooperation fermentation(symbiosis and commensalism),in order to provide some references for its application in dairy products.
- starter culture,
- probiotic function,
- factors,
- cooperation fermentation

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References

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