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乳酸菌酸胁迫应答机制研究进展 被引量:5

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摘要 乳酸菌作为益生菌经常被用于乳制品等发酵食品中。乳酸菌具有产酸特性,其伴随食物进入消化道后还需经历胃部酸环境,即乳酸菌在食品的生产、销售及人体消化过程中一直处于低pH值的酸性环境。因此,耐酸性是评价乳酸菌的1个重要指标。对于乳酸菌的耐酸机制研究已有诸多报道。本文根据已有的研究结果,对乳酸菌的几种耐酸机制进行综述。
出处 《中国乳业》 2011年第11期32-35,共4页 China Dairy
基金 "十一五"国家科技支撑计划(2009BADB9B06)
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参考文献34

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同被引文献98

  • 1苏勇,毛胜勇,姚文,朱伟云.大豆黄酮、脱脂乳对猪源芽孢乳杆菌S1耐受酸和胆盐的影响[J].南京农业大学学报,2005,28(1):128-130. 被引量:3
  • 2杨福愉.ATP合酶:一个最小的蛋白质分子转动马达[J].医学分子生物学杂志,2005,2(4):243-249. 被引量:16
  • 3贺稚非,向瑞玺,李洪军,谢丽源,项锦欣,方明强.泡菜活性直投式乳酸菌发酵剂的研究[J].食品科学,2006,27(8):191-197. 被引量:43
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