摘要
乳酸菌是食品发酵工业中一类重要的菌种,准确快速的乳酸菌分类鉴定是十分必要的。本文对目前使用的乳酸菌表型特征鉴定和基因型特征鉴定乳酸菌方法及各种方法的优缺点进行了综述。
Lactic acid bacteria （LAB） is one of the most important groups of bacteria to the food fermentative industry. The correct species identification of LAB is very important. This paper provides an overview of phenotypic and genotypic techniques that are currently used for identification of LAB,and the merit and shortcoming of all kinds of methods are described.
出处
《食品工业科技》
CAS
CSCD
北大核心
2007年第2期242-244,共3页
Science and Technology of Food Industry
基金
国家"十五"科技攻关项目资助课题(2001BA302B-03)
关键词
乳酸菌
食品
鉴定
lactic acid bacteria （LAB）
food
identification
