乳酸菌在食品加工中的研究进展  

Research Progress of Lactic Acid Bacteria in Food Processing

作　　者：吴兴壮[1] 李潇 王琛[1] 张晓黎[1] 韩艳秋[1] 高雅[1] 张锐[1] 李莉峰[1] 张华[1] WU Xing-zhuang;LI Xiao;WANG Chen;ZHANG Xiao-li;HAN Yan-qiu;GAO Ya;ZHANG Rui;LI Li-feng;ZHANG Hua(Institute of Food and Processing,Liaoning Academy of Agricultural Sciences,Shenyang,Liaoning 110161)

机构地区：[1]辽宁省农业科学院食品与加工研究所,辽宁沈阳110161

出　　处：《辽宁农业科学》2023年第1期60-63,共4页Liaoning Agricultural Sciences

基　　金：沈阳市科学技术计划项目(21-116-3-25)。

摘　　要：乳酸菌具有助消化,改善肠道微生态环境,抑制腐败菌生长,对人体有益的活性微生物,有着广阔的应用前景。本文综述了乳酸菌的种类、生理功能及其乳酸菌在食品加工领域的应用,为乳酸菌发酵水平的研究和产业化提供一定理论依据,以期实现发酵食品加工行业持续健康的发展。Lactic acid bacteria are active microorganisms that are beneficial to the human body.They can help digestion,improve the intestinal micro-ecological environment,and inhibit the growth of spoilage bacteria,which have broad application prospects.In this paper,the types and functions of lactic acid bacteria and their applications in food processing were reviewed,which could provide a certain theoretical basis for the research and development of lactic acid bacteria fermented products,and to realize the sustainable and healthy development of the food processing industry.

关 键 词：乳酸菌 食品 应用 

分 类 号：TS201.3[轻工技术与工程—食品科学]