摘要
乳酸菌的种类和活力直接影响发酵乳的品质和保健功能。本文结合国内外的研究进展,概述了常用于发酵乳中乳酸菌的种类,对发酵乳制品中乳酸菌的生理功能进行了分析总结,并对影响乳酸菌存活力的因素进行了综述,为发酵乳制品的科研发展提供理论依据。
Species and viability of lactic acid bacteria affect quality and health function of fermented milk directly. According to the research progress at home and abroad, the species of lactic acid bacteria applied in fermented milk and its health function was summarized. Factors which impact the viability of lactic acid bacteria were also analyzed. This review provided reference for further development of fermented milk products.
出处
《中国乳业》
2013年第5期54-57,共4页
China Dairy
关键词
乳酸菌
益生菌
保健功能
存活力
lacticacid bacteria
probiotics
health function
viability
