文档介绍：第 5 卷第 4 期食品安全质量检测学报 Vo l. 5 No. 4
2014 年 4 月 Journal of Food Safety and Quality Apr. , 2014
功能性乳酸菌的应用研究
湛剑龙 1, 胡萍 1*, 陈韵 1, 李立郎 1, 朱秋劲 1, 王晓宇 2, 谢和 2
(1. 贵州大学酿酒与食品工程学院, 贵阳, 550025; 2. 贵州大学生命科学学院, 贵阳, 550025)
摘要: 乳酸菌是革兰氏阳性, 无芽孢, 厌氧, 利用碳水化合物产生乳酸的一类细菌, 是一种宝贵的微生物资
源, 和我们的健康息息相关。本文介绍了乳酸菌的增强免疫、抗氧化、降胆固醇、抗高血压、抗菌、改善风味
等功能, 这些功能目前主要被应用于食品和医疗上; 还介绍了乳酸菌的一些应用技术, 基因工程乳酸菌, 乳酸
菌产酶, 乳酸菌制剂, 乳酸菌淀粉包埋以及富硒乳酸菌, 为功能性乳酸菌进一步的开发利用提供参考。
关键词: 乳酸菌; 功能; 应用技术
Research on application of functional lactic acid bacteria
ZHAN Jian-Long1, HU Ping1*, CHEN Yun1, LI Li-Lang1,, ZHU Qiu-Jin1, WANG Xiao-Yu2, XIE He2
(1. College of Liquor Making and Food Engineering, Guizhou University, Guiyang 550025, China;
2. College of Life Science, Guizhou University, Guiyang 550025, China)
ABSTRACT: Lactic acid bacteria are gram-positive, non-spore, anaerobic, a class of bacteria using carbohy-
drates to produce lactic acid, which are valuable resource of anisms, and are closely related to our
health. This paper described the function of lactic acid bacteria on improving immune, antioxidant, decreasing
cholesterol, antihypertensive, antibacterial, and improving the flavor functions, which were currently being
used in food and medicines. Some applications were also described such as lactic acid bacteria, ic engi-
neering lactic acid, lactic acid producing enzyme, lactobacillus, lac