【摘要】 鉴于适宜的收获期、优良的产酸、产黏、产香特性是衡量发酵剂质量的重要工业指标,本实验采用传统方法对嗜酸乳杆菌进行了以上指标的研究。结果表明,所测试的嗜酸乳杆菌表现出较强的产酸、产黏特性。更多还原

【Abstract】 The characteristics of lactic acid bacteria with proper harvesting period and high producing acidity ,viscosity and aroma were of importance for starter culture .The traditional method was adopted to research the L.acidophilus. The tested L.acidophilus behaves the obvious characteristic of producing acidity and viscosity.更多还原