摘要
综述了乳酸菌胞外多糖的研究,包括胞外多糖分类、生物合成、影响合成因素,并讨论了乳酸菌胞外多糖对酸乳品质的影响。
The studies on exopolysaccharides produced by lactic acid bacteria were summarized which include exopolysaccharides classification ,biosynthesis, factors of influenceing biosynthesis and discuss on Latic acid bacteria exopolysaccharides impact on yogurt quality.
出处
《食品工业科技》
CAS
CSCD
北大核心
2007年第6期233-236,共4页
Science and Technology of Food Industry
关键词
乳酸菌
胞外多糖
生物合成
酸乳
Latic acid bacteria
exopolysaccharides
biosynthesis
yogurt
