在食品,人类健康和农业中探索乳酸细菌
Reona Murata1, Youn Young Shim1,2, Young Jun Kim3
1Department of Food and Bioproducts Science, University of Saskatchewan, Saskatoon, SK, Canada.
Critical reviews in food science and nutrition
|June 5, 2025
概括
乳酸细菌 (LAB) 在食品,健康和农业方面提供多种好处. 这些微生物增强了食品的保存,产生有价值的化合物,支持人类健康,并通过生物控制和生物修复促进可持续农业.
科学领域:
- 微生物学 微生物学
- 生物技术是生物技术.
- 食品科学 食品科学 食品科学
背景情况:
- 乳酸细菌 (LAB) 是多功能微生物,在食品和农业中发挥着既定的作用.
- 它们的代谢适应性,安全性和有益的生物活性是它们广泛使用的关键.
- 最近的研究强调了传统发酵之外的新应用.
研究的目的:
- 综合最近乳酸细菌 (LAB) 应用方面的进展.
- 专注于它们在食品发酵,增值化合物生产,人类健康和可持续农业中的作用.
- 强调应对全球挑战的新兴生物技术应用.
主要方法:
- 关于LAB应用的最新科学进展的综合文献综述.
- 在食品系统,人类健康和农业环境中综合发现.
- 分析LAB在发酵,生物活性化合物生产,生物控制和生物修复中的作用.
主要成果:
- 通过功能性生物分子,如外聚糖和细菌素,LAB可以改善食品的保存,营养特征和保质期.
- 来自LAB的成分显示出具有免疫调节,抗炎,低血糖和低胆固醇作用的治疗潜力.
- 在农业中,LAB促进植物生长,土壤健康和病原体抑制,并协助生物修复.
结论:
- 乳酸细菌 (LAB) 在食品,健康和环境领域具有重要的生物技术实用性.
- 新兴的LAB应用解决了食品安全和农业环境可持续性的关键全球挑战.
- 对LAB多样化能力的进一步研究可以为人类健康和可持续实践提供解决方案.
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