| 中式干酪生产用菌种的筛选 |
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| 引用本文： | 鄂卫峰.中式干酪生产用菌种的筛选[J].乳业科学与技术,2005,27(2):54-55,69. |
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| 作者姓名： | 鄂卫峰 |
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| 作者单位： | 德信行《珠海》香精有限公司,上海,201203 |
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| 摘 要： | 概述中式干酪的特点及生产用菌种所需具备的特性，对已有的四种菌株进行发酵性能和生化试验，优选出两株优良菌株为嗜热链球菌(Streptococcus thermophilus)和保加利亚德氏乳杆菌(Lactobacillus bulgaricus)，并进行两菌株实际的干酪生产，证明表现良好。
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| 关 键 词： | 发酵 干酪 菌种筛选 |
| 文章编号： | 1671-5187(2005)02-0054-03 |
Selection of Chinese Cheese Strains |
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| E Weifeng.Selection of Chinese Cheese Strains[J].JOURNAL OF DAIRY SCIENCE AND TECHNOLOGY,2005,27(2):54-55,69. |
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| Authors: | E Weifeng |
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| Abstract: | This paper summarized the Chinese cheese's feature and possessed prope rty in the selection of strains. The most excellent two strains, Streptococcus t hermophilus and Lactobacillus bulgaricus, were obtained after fermenting perform ance and biochemistry test. They behaved well in cheese practical manufacture. |
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| Keywords: | fermentation cheese selection of strains |
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