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中国精品科技期刊2020
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韩雪, 雷鹏, 樵飞, 吴先帆, 赫佳康, 刘蕾, 胡彤, 刘采云. 发酵乳制品中乳酸菌与酵母菌相互作用研究进展[J]. 食品工业科技, 2014, (07): 388-391. DOI: 10.13386/j.issn1002-0306.2014.07.074
引用本文: 韩雪, 雷鹏, 樵飞, 吴先帆, 赫佳康, 刘蕾, 胡彤, 刘采云. 发酵乳制品中乳酸菌与酵母菌相互作用研究进展[J]. 食品工业科技, 2014, (07): 388-391. DOI: 10.13386/j.issn1002-0306.2014.07.074
shu
HAN Xue, LEI Peng, QIAO Fei, WU Xian-fan, HAO Jia-kang, LIU Lei, HU Tong, LIU Cai-yun. Research progress on symbiotic between yeasts and Lactic Acid Bacteria in fermented dairy products[J]. Science and Technology of Food Industry, 2014, (07): 388-391. DOI: 10.13386/j.issn1002-0306.2014.07.074
Citation: HAN Xue, LEI Peng, QIAO Fei, WU Xian-fan, HAO Jia-kang, LIU Lei, HU Tong, LIU Cai-yun. Research progress on symbiotic between yeasts and Lactic Acid Bacteria in fermented dairy products[J]. Science and Technology of Food Industry, 2014, (07): 388-391. DOI: 10.13386/j.issn1002-0306.2014.07.074
shu

发酵乳制品中乳酸菌与酵母菌相互作用研究进展

Research progress on symbiotic between yeasts and Lactic Acid Bacteria in fermented dairy products

    摘要
  • 摘要: 综述了发酵乳制品中乳酸菌与酵母菌的相互作用、共生机理及共生产生的风味物质变化,通过对乳酸菌与酵母菌之间相互关系的详尽阐述,可为深入研究乳酸菌与酵母菌共同发酵机理及新型发酵乳制品的开发提供理论基础。 

     

    Abstract: The relationship and symbiotic mechanism of yeasts and lactic acid bacteria were reviewed. In addition the changes of flavor during yeast combined with lactic acid bacteria fermented products were also stated.The aim of this review was to provide the basic theory for development of new dairy product and further study of fermentation mechanisms of lactic acid bacteria and yeasts.

     

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