益生菌LGG的益生功效及在乳制品中的应用  

Beneficial functions of probiotics LGG and application in dairy products

作　　者：安颖 王世宾 

机构地区：[1]内蒙古伊利实业集团股份有限公司技术中心,呼和浩特010080 [2]芬兰维利奥有限公司上海代表处,上海200021

出　　处：《食品科技》2006年第7期271-274,共4页Food Science and Technology

摘　　要：LGG(ATCC53103)是一种专利的鼠李糖乳杆菌,由两位美国教授从健康人体内分离而得,也是目前全球研究最多的益生菌之一。功能性方面,LGG具有显著的平衡和改善肠道菌群、预防和治疗腹泻、提高机体免疫力、预防过敏、结合并排除毒素、预防龋齿等功能。此外,作为一种益生菌,LGG还具有耐胃酸、耐胆汁、可定殖于人体肠道、产品保质期内活菌数保持恒定等优点。LGG的应用范围十分广泛,主要包括食品和医药品。在乳制品中主要应用酸奶、牛奶、新鲜干酪、硬质干酪、婴儿食品、乳饮料等产品中。LGG, a patented L. rhamnosus strain （ATCC 53103）, was discovered from healthy person by two American professors. It is the best documentated probiotics in the world. The safety of LGG is verified by many in vitro experiments, animal studies, clinical studies and epidemiological studies. Its functionalities include： improving GI tract function, preventing and cure diarrhea, regulating immune function, preventing allergies, binding and eliminating toxins, preventing dental caries, etc. In addition, compared with many other probiotics, LGG has a lot of advantages, such as it can survive in low pH environment; colonize in GI tract, live LGG remains almost constant in final products during shelf life, etc. LGG has a wide application in dairy products, such as yogurt, milk, cheeses, baby products, drinks, etc.

关 键 词：益生菌 LGG 益生功效 乳制品 

分 类 号：TS201[轻工技术与工程—食品科学]