| 西藏传统酸乳中乳酸菌的研究进展 |
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| 引用本文： | 文华英.西藏传统酸乳中乳酸菌的研究进展[J].现代农业科技,2020(23). |
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| 作者姓名： | 文华英 |
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| 作者单位： | 西藏自治区农牧科学院农产品开发与食品科学研究所 |
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| 基金项目： | 不同生态环境下西藏传统酸奶中乳酸菌多样性分析及低温乳酸菌特性研究 |
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| 摘 要： | 目前乳酸菌已与慢性疾病以及肠道微生物菌群等人类健康话题相关,涉足食品、医药等领域。地处“第三极”的西藏地区蕴含着丰富且独特的乳酸菌资源,分布于传统发酵酸乳等发酵制品中。针对西藏乳酸菌的研究从未停止。本文对西藏传统酸乳中优势乳酸菌多样性、发酵性能以及益生特性研究进行综述,为开发具备自主知识产权的我国发酵剂提供理论依据。
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| 关 键 词： | 西藏传统酸乳 优势菌多样性 发酵性能 益生特性 研究进展 |
| 收稿时间： | 2020/7/13 0:00:00 |
| 修稿时间： | 2020/7/13 0:00:00 |
Research progress of lactic acid bacteria in Tibetan traditional yogurt |
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| Abstract: | At present, lactic acid bacteria has been related to some human health topics, for example, chronic diseases and intestinal microflora, and has been gradually applied to food, medicine and other industries. There are abundant and unique lactobacillus resources distributed in Tibetan traditional yogurt and other fermented products in Tibet which is called "the third pole". Research on Lactobacillus has never been stopped. In this paper, the diversity, fermentation performance and probiotics of the dominant lactic acid bacteria in Tibetan traditional yogurt were summarized, aimed to develop starter cultures with independent intellectual property rights in China. |
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| Keywords: | Tibetan traditional yogurt diversity of dominant lactic acid bacteria fermentation performance probiotics research progress |
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