牦牛酸乳中乳酸菌的研究进展及前景展望

The Research Progress and Prospect of Yak Yogurt Lactic Acid Bacteria

牦牛酸乳是青藏高原特有的传统发酵乳制品,由于其营养价值丰富,越来越引起研究者和消费的关注。本研究综述了牦牛酸乳乳酸菌菌种的多样性以及乳酸菌菌种的分离、鉴定的几种主要方法,并介绍了牦牛酸乳中乳酸菌的益生特性和生产特性,同时分析了目前国内对乳酸菌研究中的不足,对今后进一步研究提出展望。

Yak yogurt is the traditional fermented dairy products from the Qinghai-Tibet plateau. Because of the nutritional value the advances in Yak yogurt research of western China was summarized. It has caused more and more attention of researchers and consumption. The yak yogurt the diversity of lactic acid bacteria and some research means and the research progress of the yak yogurt probiotic characteristic and production characteristic was introduced. The present problems in the lactic acid bacteria research in China and future development prospects were also listed.