瑞士乳杆菌的益生功能及应用研究进展  

Research progress on the probiotic function and application of Lactobacillus helveticus

作　　者：徐煜[1] 刘振民[1] 游春苹[1] 

机构地区：[1]乳业生物技术国家重点实验室,上海乳业生物工程技术研究中心,光明乳业股份有限公司乳业研究院,上海200436

出　　处：《食品工业科技》2017年第8期374-378,383,共6页Science and Technology of Food Industry

基　　金：国家“十二五”科技支撑计划(2013BAD18B01);上海市科委项目(16DZ2280600);上海市闵行区领军人才项目(201443)

摘　　要：瑞士乳杆菌具有强大的蛋白水解能力和诸多的益生活性,是当前益生菌研究的热点。本文对瑞士乳杆菌发酵牛乳产生的水解肽的益生活性及相关的蛋白水解系统,瑞士乳杆菌产生的胞外多糖益生活性和瑞士乳杆菌自身的益生活性进行了综述,并总结了瑞士乳杆菌在奶酪发酵中研究进展和新型应用的探索研究。诸多的研究表明,瑞士乳杆菌是一种具有广阔应用前景的益生菌。With a strong ability of protein hydrolysis and many probiotic functions,Lactobacillus helveticus has become a hot spot in research of probiotic bacteria. In this paper, probiotic activities of hydrolyzed peptides originated in L.helveticus fermented milk and the related proteolytic system of L.helveticus, probiotic activities of extracellular polysaccharides produced by L.helveticus and probiotic activities of L.helveticus strains were reviewed.At last, the research progress and new applications of L.helveticus in cheese fermentation were also summarized.Many studies have indicated that Lactobacillus is a kind of probiotics with broad application prospects.

关 键 词：瑞士乳杆菌 水解肽 益生功能 胞外多糖 应用 

分 类 号：TS252.1[轻工技术与工程—农产品加工及贮藏工程]