Science and Technology of Food Industry

ISSN 1002-0306
CN   11-1759/TS
High-quality sci-tech periodicals
Menu
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
shu

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

    Graphical 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.
    • FullText(HTML)
  • loading
    • References (98)
    • Related Articles
  • Supplements (0)

Catalog

    RSS Email Alert

    /

    DownLoad:  Full-Size Img  PowerPoint
    Return
    Return