乳酸菌抑菌特性及其在发酵乳制品中应用
Bacteriostatic Characteristics of Lactic Acid Bacteria and Its Application in Fermented Dairy Products
王淑梅 1王露云 2方蕾 1徐微 1蔺彬彬 1单艺1
作者信息
- 1. 哈尔滨学院食品工程学院(哈尔滨 150086)
- 2. 深圳九行星科技有限公司(深圳 518129)
- 折叠
摘要
乳酸菌具有良好的抑菌特性,可有效抑制腐败菌和病原菌的生长,保证食品的品质.乳酸菌的抑菌机制复杂,其发酵产生的抑菌物质发挥了主要的抑菌作用,而抑菌作用也受到多因素的影响.乳酸菌作为天然食品发酵剂应用在发酵乳制品工业中,抑制腐败菌的生长,从而达到延长食品保质期的目的.文章对以上内容分别加以论述,并对乳酸菌未来发展趋势进行简要介绍.
Abstract
Lactic acid bacteria have good bacteriostatic properties,and it can effectively inhibit the growth of spoilage bacteria and pathogenic bacteria,and ensure the quality of food.The bacteriostatic mechanism of lactic acid bacteria is complex.The bacteriostatic substances produced by the fermentation of lactic acid bacteria play the main bacteriostatic effect,and the bacteriostatic effect is also affected by many factors.As a natural food starter,lactic acid bacteria are used in fermented dairy products industry to inhibit the growth of spoilage bacteria,so as to extend the shelf life of food.This paper discusses the above contents respectively,and briefly introduces the development of lactic acid bacteria in the future.
关键词
乳酸菌/抑菌特性/细菌素Key words
lactic acid bacteria/bacteriostatic characteristics/bacteriocins引用本文复制引用
基金项目
黑龙江省自然科学基金联合引导项目(LH2022C055)
黑龙江省博士后科研启动基金(LBH-Q21107)
哈尔滨学院青年博士科研启动基金项目(HUDF2021113)
出版年
2024
NETL
NSTL
万方数据