乳酸细菌:科学知识和食品创新的不尽之源
Luis M Medina1, Fernando Pérez-Rodríguez1
1Food Science and Technology Department, ENZOEM, Competitive Research Unit on Zoonoses and Emerging Diseases of the University of Cordoba, International Agrifood Campus of Excellence (ceiA3), Charles Darwin Annex Building, Campus de Rabanales, E-14071 Cordoba, Spain.
Foods (Basel, Switzerland)
|March 13, 2025
概括
乳酸细菌 (LAB) 是传统发酵食品中必不可少的微生物,有助于它们独特的风味和保存. 它们的古老作用凸显了它们在食品科学和生物技术中的重要性.
科学领域:
- 食品科学和微生物学
- 生物技术和发酵过程
背景情况:
- 乳酸细菌 (LAB) 在食品发酵中使用的历史悠久,有助于生产各种传统食品.
- 这些微生物对于发酵产品的感觉特性,保质期和安全性至关重要.
研究的目的:
- 调查LAB在传统食品加工中的不同角色.
- 突出LAB在食品生物技术中的科学意义.
主要方法:
- 对食品中LAB的历史和科学数据的文献综述.
- 分析LAB的代谢途径和功能性质.
主要成果:
- 在全球范围内,LAB是各种发酵食品生产的组成部分.
- 特定的LAB物种赋予不同的风味,纹理和防腐品质.
结论:
- 在传统的食品保存和创新中,LAB是必不可少的.
- 了解LAB功能可以推动食品生物技术和食品安全的进步.
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