乳酸菌发酵酸乳理化性质及微生物代谢研究进展

Recent Progress in Research on the Physicochemical Properties and Microbial Metabolism of Yogurt Fermented by Lactic Acid Bacteria

乳酸菌是一类能够将糖类发酵为乳酸的微生物,其广泛应用于酸乳制品的生产。不同的乳酸菌在发酵过程中表现出不同的特性,这些独特的特性不仅改变了酸乳的理化性质,同时还对其营养价值产生了重要影响。本文综述酸乳制品与微生物代谢之间的关系,特别关注微生物在酸乳制作过程中的作用和影响。酸乳的制作依赖于特定微生物(如乳酸菌)的发酵作用,这些微生物不仅能转化乳糖生成乳酸,从而改变酸乳的pH值和质感,还能合成一系列生物活性物质,如维生素,这对消费者的健康具有积极影响。通过分析近些年国内外学者对于酸乳发酵机制的研究,揭示微生物多样性对产品特性的贡献。此外,探讨酸乳中微生物代谢产物的健康益处,包括改善肠道健康、增强免疫力等,为酸乳制品的研发与创新提供科学依据和技术指导。

Lactic acid bacteria,a group of microorganisms that can ferment sugars into lactic acid,are widely used in the production of yogurt products.Different lactic acid bacteria exhibit different fermentation characteristics,which not only alter the physicochemical properties of yogurt but also have a significant impact on its nutritional value.This paper reviews the relationship between yoghurt products and microbial metabolism with a special focus on the role and influence of microorganisms in yoghurt making.The production of yogurt relies on the fermentation of specific microorganisms,such as lactic acid bacteria,which not only convert lactose to lactic acid,change the pH and texture of yogurt,but also synthesize a range of bioactive substances,such as vitamins,thereby having a positive impact on the health of consumers.This paper summarizes recent advances in understanding the fermentation mechanism of yoghurt,revealing the contribution of microbial diversity to product characteristics.In addition,this paper also discusses the health benefits of microbial metabolites in yogurt,including improving intestinal health and enhancing immunity.It is hoped that this review will provide a scientific basis and technical guidance for the research and development of yogurt products.