摘要
综述了近5年来利用基因工程技术改良乳酸菌发酵剂蛋白质水解能力、产生双乙酰能力、合成胞外多糖能力、抗杂菌病源菌污染能力4个方面研究的最新进展,并简要介绍了基因食品可能存在的不安全问题及解决方法。
In the last five years,there had been recent progress on genetically enhanced lactic acid bacteria starter.A review is given on the strategy,results,conclusion,prospects of genetic modifying,which consists of four parts:protelysis,diacetyl production,exopolysaccharide,bacterin producation.Factors accounting for the unsafety of genetic foods were introduced,and so did the method to solve the problem.
出处
《中国乳品工业》
CAS
北大核心
2003年第5期34-37,共4页
China Dairy Industry
