Lactic add bacteria have a decisive influence on the flavor of fermented dairy products, Lactic acid bacteria metabolism of fats, carbohydrates and proteins produced flavor substances. This article summarized mechanism research that Lactic add bacteria metabolism of fat, sugar, citric acid and amino acid to produce aromatic substances%乳酸菌对发酵乳制品风味有决定性影响,发酵乳制品的风味物质主要是乳酸菌利用脂肪、碳水化合物和蛋白质等物质产生的.文章对乳酸菌代谢脂肪、糖、柠檬酸和氨基酸产生芳香物质的机理进行了综述.
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