乳酸菌抑菌特性及其在发酵乳制品中应用

Bacteriostatic Characteristics of Lactic Acid Bacteria and Its Application in Fermented Dairy Products

乳酸菌具有良好的抑菌特性,可有效抑制腐败菌和病原菌的生长,保证食品的品质。乳酸菌的抑菌机制复杂,其发酵产生的抑菌物质发挥了主要的抑菌作用,而抑菌作用也受到多因素的影响。乳酸菌作为天然食品发酵剂应用在发酵乳制品工业中,抑制腐败菌的生长,从而达到延长食品保质期的目的。文章对以上内容分别加以论述,并对乳酸菌未来发展趋势进行简要介绍。

Lactic acid bacteria have good bacteriostatic properties,and it can effectively inhibit the growth of spoilage bacteria and pathogenic bacteria,and ensure the quality of food.The bacteriostatic mechanism of lactic acid bacteria is complex.The bacteriostatic substances produced by the fermentation of lactic acid bacteria play the main bacteriostatic effect,and the bacteriostatic effect is also affected by many factors.As a natural food starter,lactic acid bacteria are used in fermented dairy products industry to inhibit the growth of spoilage bacteria,so as to extend the shelf life of food.This paper discusses the above contents respectively,and briefly introduces the development of lactic acid bacteria in the future.