干酪乳杆菌在乳制品中的应用研究进展  

Review on the Probiotic Properties of Lactobacillus casei in Dairy Products

作　　者：陈冲[1] 宋丽菊 齐盼盼[1] 王敏[1] 冯甦[1] 张杰[1] 赵建[1] 

机构地区：[1]四川大学生命科学学院生物资源与生态环境教育部重点实验室,四川成都610064

出　　处：《食品与发酵科技》2015年第4期88-91,共4页Food and Fermentation Science & Technology

基　　金：四川省科技支撑计划(2013GZX0161);教育部新世纪人才和川大优秀青年学者项目(NCET-13-0397;2013SCU04B14);四川省农业科技转化资金和科技成果转化项目(2013SCNZ007;2015KJT0001-2014N)

摘　　要：干酪乳杆菌是一种具有调节肠道菌群、促进人体消化吸收以及增强免疫等多种功能的益生菌,受到人们广泛关注。文章介绍了干酪乳杆菌的分类和生物学特性,分析了干酪乳杆菌的益生特性,综述了该菌种在乳制品中的应用研究进展。Lactobacillus casei is a kind of probiotics, which can regulate intestinal flora, promote human digestion and absorption,enhance immune and has other heahh effects, extensive concern to the people. In the article, the classification and biological characteristics of LactobaciUus casei were briefly introduced, the probiotic properties of the species were analyzed, and the progress of the application of bacteria in the dairy products was concluded.

关 键 词：干酪乳杆菌 乳制品 应用 

分 类 号：TS252.34[轻工技术与工程—农产品加工及贮藏工程]