乳酸菌在果蔬及谷物制品中的应用  

Applications of Lactic Acid Bacteria in Fruit,Vegetable and Corn Products

作　　者：苗君莅[1] 陈有容[1] 齐凤兰[1] 郭本恒 

机构地区：[1]上海水产大学食品学院,上海200090 [2]上海光明乳业技术中心,上海200072

出　　处：《现代食品科技》2005年第4期129-132,共4页Modern Food Science and Technology

摘　　要：乳酸菌作为一种益生菌,具有多种生理功能,用其发酵食品更是具有改善风味、延长保质期等特点,因此乳酸菌在各类食品中得到了广泛应用。鉴于乳酸菌在乳制品中的应用历史较为悠久,且有广泛的报导,本文仅列举了近些年乳酸菌较新的应用领域,阐述了其应用现状及益处,并对今后发展提出了建议。乳酸菌可实现多种果汁、蔬菜汁及谷物制品的发酵,通过乳酸发酵,实现了菠萝皮、麦麸等的利用,改善了原料口味,提高了利用价值。As one kind of probiotics, lactic acid bacteria have many physiological functions, and its fermentation products have shown to be able to improve flavor and prolonging shelf life and so on. Hence lactic acid bacteria are used in all kinds of foods. The applications of lactic acid bacteria in milk products have been reported extensively. And this report only reviews the applications and benefits of lactic acid bacteria in fruit ＆ vegetable products, corn, their application nowadays and development trend in the future. Through fermentation of lactic acid bacteria, the usage of husk of pineapple, bran etc. is realized.

关 键 词：乳酸菌 食品 应用 谷物制品 乳酸菌 应用 果蔬 发酵食品 延长保质期 生理功能 乳酸发酵 利用价值 

分 类 号：TS201.3[轻工技术与工程—食品科学]