发酵乳杆菌及其益生特性研究进展

Research Progress of Lactobacillus fermentum and Its Probiotic Characteristics

DOI：10.3969/j.issn.1673-1689.2015.02.002

中文关键词: 发酵乳酸杆菌 益生 特性 机制

英文关键词: L. fermentum,probiotic,characteristics,mechanism

基金项目:

摘要点击次数: 289

全文下载次数: 982

中文摘要:

发酵乳杆菌作为传统发酵食品中的优势乳酸菌具有安全性及遗传稳定的特点。作者着重阐述了发酵乳杆菌在传统食品中的分布以及应用,及其作为益生菌在耐受动物肠道不利条件、胆固醇降解、对腐败及病原菌的抑制、对人体的免疫增强作用等方面的益生特性及其机制的研究现状,并对菌株安全性方面的研究进行了综述,以期对发酵乳杆菌作为高品质的益生食品发酵剂奠定一定的理论基础。

英文摘要:

Following the functional foods were constantly pursued,the probiotic microorganisms in traditional food are continuously developed and utilized. L. fermentum,as dominant lactic acid bacteria in traditional fermented food,has the characteristics of security and genetic stability. This paper emphatically describes the distribution of L. fermentum in traditional foods,and the probiotic characteristics and mechanism of L. fermentum on tolerance to the adverse environment in animal intestine,degradating of cholesterol,inhibiting spoilage and pathogenic bacteria,improving the body's immunity,and so on. The safety aspect of L. fermentum is research as well. These what has done above will offer theory basis about L. fermentum as high quality probiotic food starter culture.

查看全文 查看/发表评论 下载PDF阅读器