The method for yoghurt starter cultures fixed to make Ca alginate jelly bead and influence factors in relation to the quality of jelly bead were described.

• 探讨了对酸奶发酵剂固化在包埋剂（海藻酸钙凝胶）中的方法和影响海藻酸钙凝胶珠质量的几个因素。