作为发酵剂的益生菌:现状,潜在的见解和未来的前景
Shijie Liu1,2, Lijun Zhao1,2, Miaoyun Li1,2
1College of Food Science and Technology, Henan Agricultural University, Zhengzhou, 450002, PR China.
Food chemistry: X
|May 27, 2024
概括
益生菌Bacillus菌株通过改善风味,营养和安全性来增强发酵食品. 这些未充分利用的药物为先进的食品发酵技术提供了潜力.
科学领域:
- 食品科学 食品科学 食品科学
- 微生物学 微生物学
- 益生菌 益生菌 益生菌
背景情况:
- 传统的发酵菌株如Lactobacillus和Bifidobacterium在功能基因和代谢能力方面存在局限性,导致淡淡的味道和漫长的发酵时间等问题.
- 益生菌菌株因其在食品发酵中的潜力而越来越受认可,但缺乏对其作用的系统评估.
研究的目的:
- 系统地评估益生菌菌株作为食品发酵剂的作用和潜力.
- 审查益生菌*Bacillus*在各种发酵状态中的参与及其对发酵食品质量的贡献.
主要方法:
- 对食品发酵中的益生菌*Bacillus*进行文献综述和现有研究的分析.
- 检查益生菌*Bacillus*菌株的生物化学活动和功能特性.
主要成果:
- 益生菌*Bacillus*菌株参与液体,半固体和固体发酵,在固体发酵食品中显著存在.
- 这些菌株产生大量的蛋白酶,脂酶,抗真菌脂和细胞外聚合物.
- 益生菌 *Bacillus* 的活性增强了发酵食品的风味,营养价值和安全性.
结论:
- 益生菌 * 细菌 * 菌株是未充分利用的,但在食品发酵中具有高度有效的作用.
- 它们的酶和抗微生物活性为改善发酵食品和推进发酵技术提供了巨大的潜力.
- 将益生菌*Bacillus*与传统发酵技术相结合,可以带来创新的食品开发.
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