Improvement of metabolic status of dairy lactic acid bacteria.

摘要

This article discusses the application of metabolically engineered lactic acid bacteria (including Lactococcus, Lactobacillus and Streptococcus spp.) in the production of fermented milk products. The beneficial effects include enhancement of butter and yoghurt flavour, increased exopolysaccharide and lactic acid production and improved health-promoting effects of functional foods..