发酵乳中乳酸菌菌株间互作机制及其对产品特性影响的研究进展  

Interaction Mechanism of Lactic Acid Bacteria in Fermented Milk and Its Effect on Product Characteristics

作　　者：谢佳琪 赵洁[1] XIE Jiaqi;ZHAO Jie(Key Laboratory of Dairy Biotechnology and Engineering,Ministry of Education,Key Laboratory of Dairy Products Processing,Ministry of Agriculture and Rural Affairs,Inner Mongolia Key Laboratory of Dairy Biotechnology and Engineering,Inner Mongolia Agricultural University,Hohhot 010018,China)

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,农业部奶制品加工重点实验室,内蒙古乳品生物技术与工程重点实验室,内蒙古呼和浩特010018

出　　处：《食品工业科技》2023年第17期1-7,共7页Science and Technology of Food Industry

基　　金：内蒙古自治区自然科学基金(2019BS03003);国家自然科学基金(31901670);内蒙古农业大学高层次人才引进科研启动项目(NDYB2018-46)。

摘　　要：乳酸菌作为食品、农业和医药领域重要的微生物资源,具有良好的发展前景。但经过长期的生产实践发现,某些重要的生化反应过程仅靠单种微生物很难实现,需两种或两种以上微生物共同培养来完成,即混合培养。本文简述了发酵乳中不同乳酸菌菌株间的相互作用机制以及乳酸菌混合培养对发酵乳制品感官特性、营养特性等产品特性的影响。了解发酵乳中乳酸菌菌群间的相互作用方式及机制有利于提高产品底物转化率、改善工艺性能等,为乳酸菌共培养在产量调控、产品功能化和资源利用等方面提供一定理论参考。As an important microbial resource in the fields of food,agriculture and medicine,lactic acid bacteria have good development prospects.A long period of production experience has found that some important biochemical reaction process is difficult to complete by one bacterial starter during fermentation,and two or more microbial co-culture,namely mixed culture,are needed.This paper briefly describes the interaction mechanism between different lactic acid bacteria strains in fermented milk and the effect of mixed culture of lactic acid bacteria on the sensory and nutritional characteristics of fermented dairy products.Uncover the interaction mode and mechanism among lactic acid bacteria flora in fermented milk is conducive to improving substrate conversion rate and process performance of product,which provides a theoretical reference for lactic acid bacteria co-culture in yield regulation,product functionalization and resource utilization.

关 键 词：乳酸菌 相互作用 机制 发酵乳 混合培养 

分 类 号：TS201.3[轻工技术与工程—食品科学]