乳源酵母种类及对乳制品作用的研究进展
Study on dairy-derived yeast species and their effects on dairy products
但霞 1李玲 1黄钰涵 1曾庆坤1
作者信息
- 1. 广西壮族自治区水牛研究所,南宁 530001;广西水牛乳工程技术研究中心,南宁 530001
- 折叠
摘要
酵母是工业化生产中应用较广泛的发酵菌种之一,一直以来被视为乳制品污染微生物,过度生长的酵母会让乳制品出现腐败、胀气等食品问题,但多项研究表明酵母在乳制品发酵中有着重要的作用.基于乳源酵母的研究,综合论述几种有酵母参与发酵的乳制品,介绍几种常见的乳源酵母及其特性,并阐述了酵母对乳制品风味、外观、质构、菌群方面的影响,以及乳源酵母作为益生菌的优势之处,展现酵母在改善乳制品风味和品质,提升生产工艺以及开发功能性产品的巨大潜力.
Abstract
Yeast,one of the most widely used fermentation strains in industrial production,has been regarded as a contaminating microorganism for dairy products.Overgrowth of yeast does cause food problems such as spoilage and flatulence in dairy products,but many studies have shown that yeast plays an important role in dairy fermentation.Based on the research on dairy yeasts,this paper reviewed several dairy products fermented by yeast,introduced several common dairy yeasts and their characteristics,and elaborated the effects of yeast on the flavor,appearance,texture,and microbial community structure of dairy products,as well as the advantages of milk yeast as probiotics.It shows the great potential of yeast in im-proving the flavor and quality of dairy products,enhancing the production process and developing functional products.
关键词
酵母/乳制品/发酵/功能特性Key words
yeast/dairy products/fermentation/features of function引用本文复制引用
基金项目
国家农业产业体系创新团队项目(nycytxgxcxtd-2021-21-02)
广西壮族自治区农业农村厅自筹项目(Z2022179)
广西水牛研究所基本科研业务费专项(水牛基2104)
出版年
2023
NETL
NSTL
万方数据