乳源乳酸菌在发酵乳制品中的应用

Lactic acid bacteria from raw milk for fermented dairy products

为了满足市场需求,全球乳品加工企业都在努力提高产品的多样化程度,并且希望从原料乳或以生鲜乳发酵的乳制品中找到一些潜在的发酵剂来开发新产品。针对这一情况,对乳酸菌在不同发酵乳制品中的主要作用进行了分类综述,并介绍了乳源乳酸菌在发酵乳制品的应用研究现状。

Most of fermented dairy products are started by lactic acid bacteria, but other bacteria, yeasts and moulds also involved. In the whole world the dairy industry is keen to explore new possibilities for enhancing the diversity of its product range in order to meet demand of peo- ple. For most researchers, it is a new interest in searching for potential starter organisms from the pool, which exist at the time of raw milk and its fermentation. In this paper, we give an over view on the main role of lactic acid bacteria in different dairy products and current use of microbes from the raw milk and fermented dairy product.