{"title":"乳酸菌的微生物保存与发酵。","authors":"M. Patnaik.","doi":"10.35248/1948-5948.21.13.470","DOIUrl":null,"url":null,"abstract":"LAB plays essential role in fermentation of milk and milk products. Various LAB strains are used as initiator cultures in milk industry. During fermentation process Lactic Acid Bacteria (LAB) manufactures anti-microbial metabolites, include organic acids like propionic, acetic acid and lactic acids as final products. They generate unfavorable environment to corrosion and pathogenic microorganism’s growth.","PeriodicalId":16453,"journal":{"name":"Journal of Microbial & Biochemical Technology","volume":"214 1","pages":"1-1"},"PeriodicalIF":0.0000,"publicationDate":"2021-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Microbial Preservation and Fermentation by Lactic Acid Bacteria.\",\"authors\":\"M. Patnaik.\",\"doi\":\"10.35248/1948-5948.21.13.470\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"LAB plays essential role in fermentation of milk and milk products. Various LAB strains are used as initiator cultures in milk industry. During fermentation process Lactic Acid Bacteria (LAB) manufactures anti-microbial metabolites, include organic acids like propionic, acetic acid and lactic acids as final products. They generate unfavorable environment to corrosion and pathogenic microorganism’s growth.\",\"PeriodicalId\":16453,\"journal\":{\"name\":\"Journal of Microbial & Biochemical Technology\",\"volume\":\"214 1\",\"pages\":\"1-1\"},\"PeriodicalIF\":0.0000,\"publicationDate\":\"2021-01-01\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Journal of Microbial & Biochemical Technology\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://doi.org/10.35248/1948-5948.21.13.470\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"\",\"JCRName\":\"\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Journal of Microbial & Biochemical Technology","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.35248/1948-5948.21.13.470","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
Microbial Preservation and Fermentation by Lactic Acid Bacteria.
LAB plays essential role in fermentation of milk and milk products. Various LAB strains are used as initiator cultures in milk industry. During fermentation process Lactic Acid Bacteria (LAB) manufactures anti-microbial metabolites, include organic acids like propionic, acetic acid and lactic acids as final products. They generate unfavorable environment to corrosion and pathogenic microorganism’s growth.
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