益生乳酸菌在乳制品中的应用研究进展
益生乳酸菌是一类能利用碳水化合物发酵产生大量乳酸, 且对宿主有益的微生物。乳制品在人类膳食结构中占有十分重要的地位, 随着消费者对乳品品质和健康要求的提升, 具有各种健康功能的益生乳酸菌在乳品中的应用及相关加工技术和功能产品的研发日益受到关注。通过添加益生乳酸菌等活性因子获得功能性乳制品, 是增强乳品健康功效的有效方法。本文综述了近年来有关益生乳酸菌在发酵乳、干酪、乳饮料、冰淇淋和奶粉等乳制品中的应用研究现状, 重点介绍了益生乳酸菌发挥功能的主要代谢产物酶类和胞外多糖的应用研究, 包括在不同乳制品中益生乳酸菌及其产物发挥的作用, 常用的益生乳酸菌菌株种类, 生产加工过程中存在的主要问题及解决方法, 为益生乳酸菌在乳制品中的应用开发提供参考。
Probiotic lactic acid bacteria is a kind of microbes, which can ferment carbohydrate to produce a lot of lactic acid and be beneficial to the host. Dairy products are considered as important nutritious sources in human diets. With the increase of customers' demands for high quality and health beneficial products, there has been growing interest in nutritional and probiotic dairy products. There is one of the effective methods to enhance the dairy health benefits, by adding active lactic acid bacteria for functional dairy products. This paper reviewed the recent advance researches about applications of probiotic lactic acid bacteria in dairy products, such as yoghurt, cheese, milk beverage, ice cream and milk powder. It focused on the applications of enzymes and exopolysaccharide, which were the main metabolites of probiotic lactic acid bacteria. Major contents of the study included the roles of probiotic lactic acid bacteria and their products, the commonly used types of strains in different dairy products, and the main problems and solving methods in the process. The aim is to provide a reference for the further research and development of probiotic dairy products.
标题：益生乳酸菌在乳制品中的应用研究进展
英文标题：Research advances on applications of probiotic lactic acid bacteria in dairy products
作者：
姜云芸 北京工商大学食品添加剂工程技术研究中心,北京工商大学食品质量与安全北京实验室
张健 北京工商大学食品添加剂工程技术研究中心,北京工商大学食品质量与安全北京实验室
杨贞耐 北京工商大学食品添加剂工程技术研究中心,北京工商大学食品质量与安全北京实验室
中文关键词:益生乳酸菌,乳制品,酶,胞外多糖,
英文关键词:probiotic lactic acid bacteria,dairy products,enzymes,exopolysaccharides,
发表日期：2017-01-16
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