鼠李糖乳酸菌长效酸奶的研发进展

The Progress of Research and Development of Long-acting Yoghurt with Lactobacillus Rhamnosus

用鼠李糖乳杆菌发酵制备的第三代酸奶是目前酸奶研发和生产的趋势,与其他各种乳酸菌相比,鼠李糖乳杆菌具有功能多样、风味独特、活菌数稳定、耐胃酸和胆汁性、可在人体内定殖(存活)等优势,可有效改善调整人体胃肠道菌群群落,对人体健康非常有益。分析了第一代和第二代酸奶的产品特性与功能缺陷,以及含有鼠李糖乳杆菌第三代酸奶产品的优势和目前存在的工艺研发瓶颈,系统阐述了鼠李糖乳杆菌在酸奶发酵过程中的性能参数,为开发鼠李糖乳酸菌长效酸奶产品奠定了一定的理论基础。

The third generation of yoghurt prepared by lactobacillus rhamnosus fermentation is the development and production trend of yoghurt at present. Compared with other kinds of lactic acid bacteria,lactobacillus rhamnosus has the advantages of various functions,unique flavor,stable viable count,gastric acid and bile tolerance,and colonization(survival) in the human body,can effectively improve and regulate the bacteria community of human gastrointestinal tract,which is very beneficial to human health. This paper analyzes product characteristics and functional defects of the first and second generation yogurt,advantages of the third generation yogurt products with lactobacillus rhamnosus,and bottleneck of process research and development,systematically describes the performance parameters of lactobacillus rhamnosus in yogurt fermentation,which lays a certain theoretical foundation for the development of long-acting yogurt products with lactobacillus rhamnosus.