| 保加利亚乳杆菌和嗜热链球菌相互作用的研究进展 |
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| 引用本文： | 黄艳娜,游春苹,刘振民.保加利亚乳杆菌和嗜热链球菌相互作用的研究进展[J].乳业科学与技术,2016,39(6):25-28. |
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| 作者姓名： | 黄艳娜 游春苹 刘振民 |
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| 作者单位： | 光明乳业股份有限公司乳业研究院,上海乳业生物工程技术研究中心,乳业生物技术国家重点实验室,上海 200436 |
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| 基金项目： | “十二五”国家科技支撑计划项目(2013BAD18B01,2013BAD18B02); 上海市闵行区领军人才项目(201443); 上海市科委项目(16DZ2280600) |
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| 摘 要： | 本文从保加利亚乳杆菌和嗜热链球菌混合发酵的特征、相互作用的机理以及混合发酵对胞外多糖和风味物质合成的影响等几个方面对目前的研究进展进行了阐述,旨在为其应用和菌株筛选提供参考.
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| 关 键 词： | 保加利亚乳杆菌 嗜热链球菌 相互作用 |
Progress in Understanding of the Interaction between Lactobacillus bulgaricus and Streptococcus thermophilus |
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| HUANG Yanna,YOU Chunping,LIU Zhenmin.Progress in Understanding of the Interaction between Lactobacillus bulgaricus and Streptococcus thermophilus[J].JOURNAL OF DAIRY SCIENCE AND TECHNOLOGY,2016,39(6):25-28. |
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| Authors: | HUANG Yanna YOU Chunping LIU Zhenmin |
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| Institution: | (State Key Laboratory of Dairy Biotechnology, Shanghai Engineering Research Center of Dairy Biotechnology,
Dairy Research Institute, Bright Dairy and Food Co. Ltd., Shanghai 200436, China) |
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| Abstract: | This article summarizes the current progress in understanding the characteristics of mixed culture fermentation
and interaction mechanism of Lactobacillus bulgaricus and Streptococcus thermophilus as well as the influences of mixed
culture fermentation on the synthesis of exopolysaccharides and flavor substances. The aim of this review is to provide
useful information for researchers to apply them and screen starter cultures. |
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| Keywords: | Lactobacillus bulgaricus Streptococcus thermophilus interaction |
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