乳酸菌饮料菌类特性、发酵机理和工艺优化研究进展

Research Progress on Characteristics,Fermentation Mechanism and Process Optimization of Lactic Acid Bacteria Beverage

乳酸菌指发酵糖类主要产物为乳酸的一类无芽孢、革兰氏染色阳性细菌的总称,这类细菌具有丰富的物种多样性,广泛分布于自然界中。它们不仅能用于学术研究,作为研究遗传、分子生物学的理想材料,而且在食品、工业、医药、农牧业等与人类生活密切相关的领域也具有极高的应用价值。在食品行业中常用于发酵果蔬饮料、乳制品。本文根据国内外研究成果,对乳酸菌的菌种鉴定,乳酸菌与酵母菌的相互关系,发酵的机理、应用、工艺优化等方面进行了阐述,并提出了现阶段存在的问题,以期为乳酸菌发酵的广泛应用提供理论依据。

Lactic acid bacteria refer to a kind of non-spore and Gram-positive bacteria whose main product of fermentation sugar is lactic acid.These bacteria have rich species diversity and are widely distributed in nature.They can not only be used in academic research,as ideal materials for studying genetics and molecular biology,but also have a high application value in food,industry,medicine,agriculture,animal husbandry and other fields closely related to human.In the food industry they are often used to ferment fruit and vegetable drinks,dairy products.According to the research results at home and abroad,the identification of lactic acid bacteria,the relationship between lactic acid bacteria and yeast,the mechanism,application and process optimization of fermentation were described.This paper also puts forward the existing problems at present,in order to provide theoretical basis for the wide application of lactic acid bacteria fermentation。