益生菌对发酵乳品质影响的研究进展  

Research on the Effect of Probiotics on the Quality of Fermented Milk

作　　者：戴一佳 赵亮[1,2] DAI Yijia;ZHAO Liang(College of Food Science and Nutritional Engineering,China Agricultural University,Beijing 100083,China;Probiotics Research Center,China Agricultural University,Department of Nutrition and Health,China Agricultural University,Beijing 100190,China)

机构地区：[1]中国农业大学食品科学与营养工程学院,北京10083 [2]中国农业大学益生菌研究中心,中国农业大学营养与健康系,北京100190

出　　处：《食品工业科技》2024年第8期388-396,共9页Science and Technology of Food Industry

基　　金：国家自然科学基金(32072196)。

摘　　要：发酵乳营养丰富、风味独特,市场发展迅速,是益生菌在食品领域的重要产品应用形式。与嗜热链球菌、德氏乳杆菌保加利亚亚种等发酵菌株相比,益生菌在主发酵过程中参与度较低,但通过协同发酵对发酵乳的质构、风味、后酸化程度等产生一定作用,影响发酵乳品质。本文综述了益生菌对发酵乳质构、风味品质、后酸化进程的影响;分析了益生菌利用代谢及产EPS维持发酵乳的质构,通过产生风味化合物改善发酵乳的风味品质,以及通过影响商业发酵剂的生长而影响发酵乳后酸化进程的相关机理;总结提出了提高益生菌在发酵乳中稳定性的相关技术,以期为功能性发酵乳的研发和品质提升提供参考。Fermented milk is an important application form of probiotics in the food industry,which is rich in nutrition and unique in flavor,and has rapid market development.Compared with Streptococcus thermophilus and Lactobacillus delbrueckii subsp.bulgaricus and other fermentation strains,probiotics have a lower participation in the main fermentation process,but they have a certain effect on the texture,flavor and post-acidification of fermented milk through synergistic fermentation,affecting the quality of fermented milk.This paper reviews the effects of probiotics on the texture,flavor quality and post-acidification process of fermented milk,and analyzes the mechanisms of probiotics maintaining the texture of fermented milk by metabolism and producing EPS,improving the flavor quality of fermented milk by producing flavor compounds,and affecting the post-acidification process by affecting the growth of commercial starter cultures,and summarizes the relevant technologies to improve the stability of probiotics in fermented milk,in order to provide reference for the development and quality improvement of functional fermented milk.

关 键 词：益生菌 发酵乳 风味 质构 菌株活性 

分 类 号：TS201.3[轻工技术与工程—食品科学]