发酵乳杆菌及其益生特性研究进展  

Research Progress of Lactobacillus fermentum and Its Probiotic Characteristics

作　　者：敖晓琳[1] 蒲彪[1] 蔡义民 胡爱华[1] 陈岑[1] 陈安均[1] 

机构地区：[1]四川农业大学食品学院,四川雅安625014 [2]日本国际农林水产研究中心

出　　处：《食品与生物技术学报》2015年第2期121-127,共7页Journal of Food Science and Biotechnology

基　　金：国家"十二五"科技支撑计划项目(2012BAD31B04);四川省科技支撑计划项目(2012NZ0002)

摘　　要：发酵乳杆菌作为传统发酵食品中的优势乳酸菌具有安全性及遗传稳定的特点。作者着重阐述了发酵乳杆菌在传统食品中的分布以及应用,及其作为益生菌在耐受动物肠道不利条件、胆固醇降解、对腐败及病原菌的抑制、对人体的免疫增强作用等方面的益生特性及其机制的研究现状,并对菌株安全性方面的研究进行了综述,以期对发酵乳杆菌作为高品质的益生食品发酵剂奠定一定的理论基础。Following the functional foods were constantly pursued,the probiotic microorganisms in traditional food are continuously developed and utilized.L.fermentum,as dominant lactic acid bacteria in traditional fermented food,has the characteristics of security and genetic stability.This paper emphatically describes the distribution of L.fermentum in traditional foods,and the probiotic characteristics and mechanism of L.fermentum on tolerance to the adverse environment in animal intestine,degradating of cholesterol,inhibiting spoilage and pathogenic bacteria,improving the body＇s immunity,and so on.The safety aspect of L.fermentum is research as well.These what has done above will offer theory basis about L.fermentum as high quality probiotic food starter culture.

关 键 词：发酵乳酸杆菌 益生 特性 机制 

分 类 号：TQ920.1[轻工技术与工程—发酵工程]