植物乳杆菌发酵牛乳的研究进展  

Research Progresses on Fermentation of Milk by Lactobacillus Plantarum

作　　者：江远智 石阳阳 严利文 李瑞 赵建新[1] 陈卫[1] 张灏[1,2] 杭锋 JIANG Yuanzhi;SHI Yangyang;YANLiwen;LI Rui;ZHAO Jianxin;CHEN Wei;ZHANG Hao;HANG Feng(School of Food Science and Technology Jiangnan University,Wuxi 214122,China;Food Biotechnology Instituteof Jiangnan University,Yangzhou 225004,China)

机构地区：[1]江南大学食品学院,江苏无锡214122 [2]江南大学(扬州)食品生物技术研究所,江苏扬州225004

出　　处：《中国乳品工业》2020年第4期40-44,50,共6页China Dairy Industry

摘　　要：牛乳含有丰富的营养物质,拥有广阔的市场,也是益生菌生长和代谢的良好载体。随着益生菌研究领域的发展,对于部分乳酸菌菌株的理化特性和生理功能研究越来越透彻,开发具有功能明确的发酵乳成为益生菌开发的一个重要方向。植物乳杆菌具有较强的耐酸、耐胆盐和耐渗透压的能力,可以清除有害因子、降低胆固醇水平和调节肠道菌群等功能。因此,本文综述植物乳杆菌的功能、应用和研究现状,乳酸菌中酪蛋白的水解机制和肽转运系统,以及植物乳杆菌在牛乳中生长的限制因子和解决方法。Milk,importing aplenty nutrient substance and owning broad market,is a great carrier for the growth and metabolize of probiotics.With the development of probiotics research,the physical and chemical characteristics and physiological functions of some lactic acid bacteria strains have been studied more thoroughly.Research of fermented milk with Clear function has an important direction of probiotic development.Lactobacillus plantarum possesses acid,bile salt and osmotic pressure resistance,which all may help to eliminate harmful factors,reduce cholesterol levels and adjust gut micro-flora.Therefore,this paper reviews the function,application and research status of L.plantarum,the hydrolysis mechanism of casein and peptide transport system in Lactic acid bacteria,the growth restriction factors and solutions of L.plantarum in milk.

关 键 词：乳酸菌 益生菌 植物乳杆菌 功能 应用 增殖 肽转运系统 

分 类 号：TS252.54[轻工技术与工程—农产品加工及贮藏工程]