摘要
讨论了发酵乳制品,免疫特性的研究进展、免疫机理及发展趋势。分析研究表明,目前对发酵乳制品的免疫特性的研究主要集中在益生菌菌株的筛选、益生菌在肠道中的附着性及其存活能力、益生菌活细胞及其在发酵过程中的产物、食品添加剂及其分子生物学技术的应用等方面。同时还简要介绍了目前在加拿大Guelph大学进行的利用生物发光基因技术,检测益生菌在活体或离体实验中的研究进展。
The article discussed the imunomodulation of fermented dairy products,outlines development,mechanism an d tends on studies about immunomodulation o f fermented dairy products.Results show at present time,main research w ork about im-munomodulation of fermented dairy p roducts focus on the strains,the adhesion of probiotics to the intestinal track and their sur-vival,the viable probiotics and substances released during fermentation,food supplements and applicatio n of molecular biology technology .At the same time,the article also simply introduce a possibl e new method(Bioluminescence)to monitor the probiotics in vivo and vitro that we researching now in the Univesity of Guelph,Canad a.
出处
《中国乳品工业》
CAS
北大核心
2003年第3期53-56,共4页
China Dairy Industry
