乳酸菌在干酪生产中的应用  

The Application of Lactic Acid Bacteria in Cheese-Making

作　　者：朱莹丹 萨如拉[2] 田文静[1] 岳林芳 张和平[1] 王俊国[1] 

机构地区：[1]内蒙古农业大学乳品生物技术与工程教育部重点实验室,呼和浩特010018 [2]内蒙古农业大学食品科学与工程学院,呼和浩特010018

出　　处：《中国食品学报》2016年第8期195-204,共10页Journal of Chinese Institute Of Food Science and Technology

基　　金：中国科学院"西部之光"人才培养计划项目;国家自然科学基金项目(31160315);内蒙古自然科学基金项目(2015MS0306)

摘　　要：乳酸菌在干酪生产加工中的应用及消费有着悠久的历史,人们普遍认为它是安全的。随着人们对乳酸菌生理学研究的不断深入,加工技术和研究方法的不断进步,使得乳酸菌在干酪生产中的应用超越传统的发酵剂,并赋予食品安全、营养、健康等新作用。本文综述了干酪加工中乳酸菌种类、作用、研究现状以及益生乳酸菌在干酪中的应用及其发展前景。Lactic acid bacteria（LAB） have a long history of application and consumption in cheese processing thus being generally regarded as safe. Increasing knowledge of LAB physiology, together with new developments in processing technology and research techniques, is leading to their application beyond traditional starter culture application, namely in new food safety roles and direct health applications. This paper reviews the current knowledge about the kinds of lactic acid bacteria employed in cheese-making and their role in cheese processing and ripening, and the application of probiotic LAB in cheese-making was described too. The scopes of future directions of research are summarized.

关 键 词：干酪生产 乳酸菌 应用 益生乳酸菌 

分 类 号：TS252.53[轻工技术与工程—农产品加工及贮藏工程]