用于人类消费和健康的发酵母牛奶及其微生物
Francesca Martuzzi1, Piero Franceschi2, Paolo Formaggioni2
1Department of Food and Drug Science, University of Parma, Via delle Scienze, 43124 Parma, Italy.
Foods (Basel, Switzerland)
|February 10, 2024
概括
牛奶,发酵成库米斯,是一种受欢迎的饮料. 研究强调马牛奶产品中的有益微生物,重点关注它们的健康潜力和工业应用.
科学领域:
- 微生物学 微生物学
- 食品科学 食品科学 食品科学
- 人类健康 人类健康 人类健康
背景情况:
- 马牛奶的消费广泛,特别是在亚洲和东欧.
- 发酵马牛奶产品,如库米斯,艾拉格和奇吉,是传统的酒精饮料.
- 最近的研究探讨了马牛奶衍生物的健康益处.
研究的目的:
- 审查最近对发酵马牛奶中的微生物的研究.
- 总结这些微生物的潜在功能性质.
- 评估它们是否适合工业化母马牛奶加工.
主要方法:
- 科学研究的文献综述.
- 孤立和表征的乳杆菌 spp. 和来自库米斯的酵母.
- 评估微生物的功能性质.
主要成果:
- 在发酵的母马牛奶中识别各种乳酸菌种和酵母.
- 初步数据表明这些微生物的潜在益生菌和功能性质.
- 了解米生产中的微生物多样性.
结论:
- 发酵马牛奶中的微生物,特别是乳酸菌和酵母,具有重要的功能性质.
- 这些微生物有潜力开发促进健康的马奶制品.
- 进一步的研究可以利用已识别的微生物菌株优化马牛奶的工业加工.
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