赵龙飞

• 1:商丘师范学院生命科学系

摘要(Abstract)：

文章结合乳酸菌的生物学特性及其功能、机理,综述了其在食品保藏、改善风味、加工乳品、腌制菜类、酿造酒类、酱油等食品方面的应用,并提出了展望。

关键词(KeyWords)： 乳酸菌;生物学特性;保健功能;食品工业;应用

Abstract:

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基金项目(Foundation):

作者(Author): 赵龙飞

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