發(fā)酵食品中乳酸菌的作用探討

摘 要：乳酸菌作為一種常見(jiàn)的食品發(fā)酵微生物，不僅具有改善發(fā)酵食品風(fēng)味、增強(qiáng)食品品質(zhì)的優(yōu)點(diǎn)，還能有效延長(zhǎng)食品的保藏期。乳酸菌還能在人體消化系統(tǒng)的不同部位快速繁殖，改善人體腸道菌群結(jié)構(gòu)。本文從發(fā)酵食品與乳酸菌概述著手，探討了發(fā)酵食品中乳酸菌的作用，旨在為發(fā)酵食品中的乳酸菌產(chǎn)業(yè)發(fā)展提供理論方面的參考。

關(guān)鍵詞：發(fā)酵食品；乳酸菌；作用

Discussion on the Function of Lactic Acid Bacteria in Fermented Food

JIANG Dacheng， HAO Peiyan， CHENG Wen， LI Panxian， FANG Shuguang

（Weikang Probiotics （Suzhou） Co.， Ltd.， Suzhou 215200， China）

Abstract： As a common food fermentation microorganism， lactic acid bacteria can not only improve the flavor of fermented food and enhance the quality of food， but also effectively extend the shelf life of food. Lactic acid bacteria can also rapidly reproduce in different parts of the human digestive system， improving the structure of human intestinal flora. This paper starts with the overview of fermented food and lactic acid bacteria， discusses the role of lactic acid bacteria in fermented food， and aims to provide theoretical reference for the development of lactic acid bacteria industry in fermented food.

Keywords： fermented food; lactic acid bacteria; function

發(fā)酵食品中的乳酸菌對(duì)食品風(fēng)味和質(zhì)地的改善有著積極影響，如植物乳酸桿菌菌株可顯著提高發(fā)酵食品的口感和產(chǎn)量，并對(duì)各種致病菌的生長(zhǎng)起到良好的抑制作用。（剩余3885字）