This invention selects two preponderant bacteria, acid-needing lactobacillus and cheese lactobacillus by studying the stability of shelf life of manifold probiotics of ice cream or snow cake.
本发明通过大量筛选益生菌菌种，以及 选择合理的冰淇淋和雪糕原料配比，使益生菌保持长久、高效的活性。
This invention selects two preponderant bacteria, acid-needing lactobacillus and cheese lactobacillus by studying the stability of shelf life of manifold probiotics of ice cream or snow cake.
本发明通过大量筛选益生菌菌种，以及 选择合理的冰淇淋和雪糕原料配比，使益生菌保持长久、高效的活性。
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