摘要
阐述了发酵型酸乳中益生菌的种类、特性和活性条件。重点讨论了益生菌的 (特别是酸乳中常用的乳酸细菌 )保健功能 ,探讨了酸乳中益生菌活性抑制因素和提高益生菌活性的方法。目的在于探求和开发生产高质量、高活性益生菌酸乳途径。
The variety, properties and viable conditions of probiotic bacteria in yoghurt are described, with emphasis on the health functions derived from them (particularly lactic acid bacteria commonly used in yoghurt). The factors inhibiting the viability of probiotic bacteria in yoghurt and the ways of improving their viability are studied with a view of giving quality yoghurt with high viability of probiotic bacteria.
出处
《饮料工业》
2002年第3期32-37,共6页
Beverage Industry
关键词
酸乳
益生菌
乳酸菌
活性因素
fermentative yoghurt
probiotic bacteria
lactic acid bacteria
factor of viability
