Interaction Mechanism of Lactic Acid Bacteria in Fermented Milk and Its Effect on Product Characteristics

被引：0
|
作者：
Jiaqi X. [1 ]
Jie Z. [1 ]
机构：
[1] Key Laboratory of Dairy Biotechnology and Engineering, Ministry of Education, Key Laboratory of Dairy Products Processing, Ministry of Agriculture and Rural Affairs, Inner Mongolia Key Laboratory of Dairy Biotechnology and Engineering, Inner Mongolia Agric
来源：
Science and Technology of Food Industry | 2023年 / 44卷 / 17期
关键词：
fermented milk; interaction; lactic acid bacteria; mechanism; mixed culture;
D O I：
10.13386/j.issn1002-0306.2022090021
中图分类号：
学科分类号：
摘要：
As an important microbial resource in the fields of food, agriculture and medicine, lactic acid bacteria have good development prospects. A long period of production experience has found that some important biochemical reaction process is difficult to complete by one bacterial starter during fermentation, and two or more microbial co-culture, namely mixed culture, are needed. This paper briefly describes the interaction mechanism between different lactic acid bacteria strains in fermented milk and the effect of mixed culture of lactic acid bacteria on the sensory and nutritional characteristics of fermented dairy products. Uncover the interaction mode and mechanism among lactic acid bacteria flora in fermented milk is conducive to improving substrate conversion rate and process performance of product, which provides a theoretical reference for lactic acid bacteria co-culture in yield regulation, product functionalization and resource utilization. © The Author(s) 2023.
引用
收藏
页码：1 / 7
页数：6
相关论文
共 52 条
  • [1] GB 19302-2010 Food safety national standard fermented milk, (2010)
  • [2] GARCIA-BURGOS M, MORENO-FERNANDEZ J, ALFEREZ M J M, Et al., New perspectives in fermented dairy products and their health relevance[J], Journal of Functional Foods, 72, (2020)
  • [3] SHARMA H, OZOGUL F, BARKIENE E, Et al., Impact of lactic acid bacteria and their metabolites on the techno-functional properties and health benefits of fermented dairy products[J], Critical Reviews in Food Science and Nutrition, 30, pp. 1-23, (2021)
  • [4] TARRAH A, CASTILHOS J, Et al., Probiotic potential and biofilm inhibitory activity of Lactobacillus casei group strains isolated from infant feces[J], Journal of Functional Foods, 54, pp. 489-497, (2019)
  • [5] ZUO M N, LIU W, QUAN Q, Et al., Research progress of high density culture of lactic acid bacteria[J], Food Industry Science and Technology, 43, 19, (2022)
  • [6] CUCICK A, GIANNI K, TODOROV S D, Et al., Evaluation of the bioavailability and intestinal effects of milk fermented by folate producing lactic acid bacteria in a depletion/repletion mice model [J], Journal of Functional Foods, 66, pp. 103-785, (2020)
  • [7] LI Q W, ZHANG K P, ZHAO Y H, Et al., Research progress on key factors of cholesterol metabolism regulated by lactic acid bacteria[J], Journal of Chinese Institute of Food Science and Technology, 21, 1, (2021)
  • [8] WANG S M, DI W, TUO Y F, Et al., Research progress on immune regulation of probiotics[J], Cereals & Oils, 34, 5, pp. 23-26, (2021)
  • [9] YONEZAWA S, XIAO J Z, ODAMAKI T, Et al., Improved growth of Bifidobacteria by cocultivation with Lactococcuslactis subspecies lactis[J], Journal of Dairy Science, 93, 5, pp. 1815-1823, (2010)
  • [10] ZHAO C Y, QU X J, CUI Y H, Et al., Research progress on symbiotic mechanism of Lactobacillus bulgaricus and Streptococcus thermophiles[J], Journal of Dairy Science and Technology, 38, 4, (2015)
123456