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;