摘要
叙述了酸奶发酵剂中嗜热链球菌和德氏乳杆菌保加利亚亚种混合菌种在连续培养中的原始合作情况和相互作用；协同生长中共生关系和互补作用。对两种菌的刺激作用和连续发酵工艺予以介绍。
Protocooperation of the mix culture of streptococcus thermophillus and lactobacillus delbrueckii subsp.bulgaricus in continuous fermentation of yoghurt was described.These two types of bacteria have in milk an interaction which is favourable to both.The stimulation of the cocci and the lactobacilli was explained.An impression of the continuous manufacture of yoghurt was introduced.
出处
《中国乳品工业》
CAS
北大核心
1997年第1期18-21,37,共5页
China Dairy Industry
关键词
酸奶
连续发酵
发酵剂
Yoghurt Continuous fermentation
