乳制品中益生菌研究进展

Research Progress of Probiotic in Dairy Products

对益生菌的概况、来源、种类和特点,以及其在乳制品中的应用等研究进展进行概述。益生菌具有抑制病原菌、刺激免疫功能、降低胆固醇及心血管疾病风险、抗肿瘤和其他健康效应等特点,结合乳本身的营养价值,为其综合开发和利用奠定一定基础。益生菌具有利于人体生长发育的营养和生理功能,其在功能乳制品开发方面的重要性应加以重视。

This article summarizes research progress of probiotics such as its source, type and characteristics as well as its application in dairy products. Probiotics have the advantages of inhibiting pathogens, stimulating immune function, reducing cholesterol and cardiovascular disease risk, anti-tumor and other health effects, etc., combined with the nutritional value of milk, which contributes to the foundation of the research on its comprehensive development and utilization. As probiotics benefit for human growth, and physiological functions, they are of importance in the development of functional dairy products. We should take it into account.