The roles of Leuconostoc in fermented dairy products were summarized based on citrate-metabolization, aroma-forming compounds and cheese-accelerated ripening.

 
  • 从柠檬酸代谢和风味化合物的生成、加速干酪熟化过程等方面,阐述了明串珠菌在发酵乳制品当中的重要作用;
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