乳酸菌在发酵食品中的应用及健康功效探讨
Application and Health Effects of Lactic Acid Bacteria in Fermented Foods
贾素中1
作者信息
- 1. 上海交大昂立股份有限公司,上海 200000
- 折叠
摘要
乳酸菌是食品工业中应用最为广泛的菌种制剂.在食品生产过程中,乳酸菌不仅能够改善食品风味、营养、质地等,还能有效延长食品的货架期.乳酸菌发酵食品能平衡肠道菌群并增加其多样性,对机体健康具有多种益处.本文对乳酸菌进行了概述,探讨了乳酸菌在常见发酵食品中的应用,分析了发酵食品中乳酸菌的健康功效,以期为乳酸菌在发酵食品中进一步研究和应用提供理论基础和实际指导.
Abstract
Lactic acid bacteria are the most widely used bacterial preparations in the food industry.In the food production process,lactic acid bacteria can not only improve the flavor,nutrition,texture of fermented food,but also effectively extend the shelf life of food.Fermented foods with lactic acid bacteria can balance the gut microbiota and increase its diversity,which has various benefits for the body's health.This article provides an overview of lactic acid bacteria,explores their application in common fermented foods,and analyzes the health effects of lactic acid bacteria in fermented foods,providing theoretical basis and practical guidance for further research and application of lactic acid bacteria in fermented foods.
关键词
发酵食品/乳酸菌/健康功效Key words
fermented food/lactic acid bacteria/health effects引用本文复制引用
出版年
2024
NETL
NSTL
万方数据