功能性乳酸菌发酵剂在食品发酵工业中的应用  

Lactic acid bacteria as functional starter cultures for the food fermentation industry

作　　者：李元莉[1] 吕欣[1] 陈晓红[1] 姜梅[1] 董明盛[1] 

机构地区：[1]南京农业大学食品科技学院,江苏南京210095

出　　处：《中国乳品工业》2006年第1期35-38,共4页China Dairy Industry

基　　金：国家863高技术研究发展计划项目(2002AA248041);江苏高技术研究发展计划项目(BJ2002322);南京农业大学SRT项目(0508A07)

摘　　要：功能性乳酸菌发酵剂是具有一种或几种固有功能特性的发酵剂,其在感官、技术、营养或健康方面的各种优势使之在食品发酵工业中的应用潜力巨大:它可用于食品防腐、提高食品安全性,改善食品质构和风味,加速奶酪成熟,可产生功能因子、去除毒副因子从而使食品具有保健功效;某些抗噬菌体发酵剂还可解决乳品工业中的噬菌体污染问题。通过基因工程或菌株筛选可以获得所需的功能性发酵剂,它使人们可以更好地控制发酵过程,为消费者提供新型健康食品,此外还有利于食品企业的多样化生产。Functional starter cultures are starters that possess at least one inherent functional property, They can offer several organoleptic, technological, nutritional or health advantages and have great potential in food fermentation industry： they can be applied for food preservation, improve food safety, texture and flavour, accelerate the maturation process of cheese and give functionalities to the end product by producing nutraceutieals and reducing toxic or antinutritive factors, The use of phage resistant starter cultures also offers a solution for phage contamination in dairy industry, The desired functional starters may be obtained by genetic engineering or as wild-type organisms. They provide better control during ferrnentation and new healthy food for consumers. They may further contribute to the development and product diversification of food companies.

关 键 词：功能性发酵剂 乳酸菌 应用 

分 类 号：TS201.3[轻工技术与工程—食品科学]