米酒乳杆菌素分离纯化条件研究

高玉荣1,2，贾士儒1,*，谭之磊1

Study on Isolation and Purification Technology of Sakacin from Fermentation Broth of Lactobacillus sake G2

GAO Yu-rong1,2，JIA Shi-ru1,*，TAN Zhi-lei1

食品科学 . 2009, (11): 151 -154 . DOI: 10.7506/spkx1002-6630-200911033