食品与发酵工业2011，Vol.37Issue(8)：218-221,4.
利用纳豆菌和乳酸菌共同发酵奶液的研究
Research About Fermentation Milk with Bacillus natto and Lactobacillus
摘要
Abstract
This research was about fermentation milk with Bacillus natto and lactobacillus, studied the changes of color and texture, acidity, microbial counts and Nattokinase during the fermentation. The result showed that the sampie that was fermented with Bacillus natto fermentation 8 h before lactobacillus is the best.关键词
纳豆菌/乳酸菌/纳豆激酶/发酵奶液Key words
Bacillus natto/Lactobacillus/Nattokinase/fermentation milk分类
轻工纺织引用本文复制引用
黎婉园,夏枫耿,陈中,张素娟..利用纳豆菌和乳酸菌共同发酵奶液的研究[J].食品与发酵工业,2011,37(8):218-221,4.基金项目
广州市重大科技专项计划项目 （）
酶制剂的大规模制备. （）
