低温乳酸菌的研究与应用现状

Research and Application of Low Temperature Lactic Acid Bacteria

生长于低温环境中的乳酸菌,在0℃可以生长,但其优势生长温度会低于乳酸菌的正常生长温度,多数在20-30℃之间。低温乳酸菌主要利用乳酸菌的保鲜、抑菌和益生功能。低温乳酸菌具备诸多益生特性,被应用于发酵乳制品、肉制品、泡菜、饲料等,其代谢产物细菌素也被用于食物的储藏。论文综述了低温乳酸菌的生物学特性、筛选培养及在食品生产中的应用。为今后利用分子生态与传统培养等技术手段开发低温乳酸菌及利用低温乳酸菌开发生物保护剂或接种剂奠定基础。

Lactic acid bacteria grown in low temperature environment, which can grow at 0℃, but the dominant growth temperature will be lower than the normal growth temperature of Lactic acid bacteria, most of which is be- tween 20℃ and 30℃. Low temperature Lactic acid bacteria mainly use Lactic acid bacteria preservation, antibacte- rial and probiotic function. Low temperature Lactic acid bacteria have many beneficial properties, are used in fer- mented dairy products, meat products, pickles, feed, etc., the metabolites bacteria are also used for food storage. This paper reviewed the biological characteristics, prebiotic effect, screening and application of low temperature Lactic acid bacteria and their application in food production. For the future use of molecular ecology and traditional culture and other technical means to develop low temperature Lactic acid bacteria and the use of low temperature Lactic acid bacteria to develop biological protective agent or inoculant lay the foundation.