突出饮料中的乳酸细菌:多样性,发酵,挑战和未来的前景
1Department of Food Science & Nutrition, College of Agricultural and Marine Sciences, Sultan Qaboos University, Al-Khod 123, Muscat P.O. Box 34, Oman.
Foods (Basel, Switzerland)
|June 26, 2025
概括
乳酸细菌 (LAB) 是多功能的微生物,可以生产各种行业的生物活性化合物. 本综述探讨了饮料中的LAB,包括它们的多样性,发酵和健康益处.
科学领域:
- 微生物学 微生物学
- 食品科学 食品科学 食品科学
- 生物技术是生物技术.
背景情况:
- 乳酸细菌 (LAB) 是具有历史意义的微生物,具有多种应用.
- 实验室生产广泛的生物活性化合物,用于食品,制药,营养,农业和工业.
研究的目的:
- 审查各种饮料类型 (乳制品,非乳制品,混合饮料) 的LAB现有知识.
- 讨论LAB在发酵中的作用,感官属性,健康益处,保质期延长和饮料的安全性.
- 突出LAB在新型饮料开发和其他应用中的新兴趋势和未来前景.
主要方法:
- 关于饮料中的LAB研究的综合文献综述.
- 在不同的饮料矩阵中分析LAB多样性.
- 检查与LAB.相关的发酵过程,挑战和结果.
主要成果:
- LAB显著影响饮料的感官特征,无论是积极的还是消极的.
- LAB有助于提高饮料的健康益处,延长保质期,提高饮料的安全性.
- 新兴应用包括基于LAB的新型饮料,生物修复,基因工程和药物输送.
结论:
- 在饮料行业中,LAB对于其功能性质和创新潜力至关重要.
- 对基因工程和新型应用的进一步研究将扩大LAB的实用性.
- 在多个工业部门,LAB提供可持续的解决方案.
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