发酵乳中乳酸菌计数方法研究进展  

Developing of fermented milk Lactic acid bacteria count

作　　者：宋继宏[1] 王记成[1] 其木格苏都[1] 张和平[1] 

机构地区：[1]内蒙古农业大学乳品生物技术与工程教育部重点实验室,呼和浩特010018

出　　处：《中国乳品工业》2014年第12期27-33,共7页China Dairy Industry

基　　金：农业部现代农业产业技术体系建设项目(CARS-37)

摘　　要：乳酸菌的保健作用是公认的,以发酵乳为代表的活性乳酸菌制品中乳酸菌数量多少已成为人们判断其质量优劣的重要依据和指标。本文就发酵乳中乳酸菌数量测定方法的研究现状和发展趋势进行了论述。Health care function of Lactic acid bacteria is a recognized, and in fermented milk as the representative of Lactic acid bacteria products the quantity of Lactic acid bacteria has become an important basis and indicators for people to judgment its quality. This paper is introduced the research status and development trend of the quantity measurement methods of Lactic acid bacteria in fermented milk.

关 键 词：乳酸菌 发酵乳 乳酸菌计数 

分 类 号：Q939.117[生物学—微生物学]