摘要
乳酸菌是发酵糖类且主要产物为乳酸的一类无芽孢、革兰氏阳性细菌的总称,其广泛存在于人、畜、禽的肠道、许多食品物料以及少数临床样品中。益生乳酸菌能提高食品的营养价值、改善食品风味、提高食品的保藏性和附加值。综述了益生乳酸菌在果蔬饮品中的应用和乳酸果蔬饮品的益处,并讨论了发酵乳酸果蔬饮品存在的问题及发展前景。
Lactic acid bacteria is a kind of Gram-positive and no spore micro-organisms which can ferment sugar to produce lactic acid, distributing in the gastrointestinal tract of human and domestic animals, many materials and a few clinical samples. Probiotic lactic acid bacteria can improve the nutritional value of foods and the flavor of foods, and enhance the keeping property and value of foods added. The aim of this review is to summary application of probiotic lactic acid bacteria in functional fruit and vegetable drink and their probiotic roles, and to discuss the problems in this field and the future prospect.
出处
《食品工业》
CAS
北大核心
2014年第7期223-229,共7页
The Food Industry
基金
国家自然科学基金资助(31272217
31372116)
广东省科技攻关项目(2010B011000016
2012B020316004)
关键词
益生乳酸菌
发酵果蔬饮品
益生作用
probiotic lactic acid bacteria
functional fruit and vegetable drink
probiotic roles
