干酪乳杆菌的益生特性及在食品中应用研究进展

Advances in Probiotics and Application of Lactobacillus casei in Food

干酪乳杆菌是重要的益生菌之一。近年来研究发现,干酪乳杆菌在肠道中具有多种益生特性,同时可发酵糖类种类多,在肠道内能存活,利用其良好的发酵特性可生产具有功能特性的益生菌产品。从干酪乳杆菌的抗菌活性、降胆固醇、改善肠道内环境、降血糖、降血压等方面综述了干酪乳杆菌的益生特性,并介绍了干酪乳杆菌在乳品、豆制品、面制品、发酵果蔬制品等生产中的应用,旨在为干酪乳杆菌的深入研究与开发利用提供相关理论依据。

Lactobacillus casei is one of the important probiotics.In recent years,studies have found that it has a variety of probiotics in the intestinal tract and has good fermentation characteristics,which can produce probiotic products with functional characteristics through fermentation.This paper reviewed the probiotics of Lactobacillus casei from the aspects of its antibacterial activity,cholesterol lowering,intestinal environment improving,blood glucose lowering,blood pressure lowering,and introduced the application of Lactobacillus casei in the production of dairy products,soybean products,flour products,fermented fruit and vegetable products,so as to provide reference for the further development and utilization of Lactobacillus casei.