益生菌干酪成熟过程中微生态变化的研究进展

Advance of microecological changes of probiotic cheese during ripening

中文关键词:  益生菌干酪  益生菌存活  微生态变化  组学方法

英文关键词:probiotic cheese  probiotic survival  microecological changes  omics methods

中文摘要:

      随着人们健康意识及对益生菌产品需求的增强, 有关益生菌干酪的研究和加工也不断增多。益生菌干酪在成熟过程中, 由于受到益生菌的作用, 干酪会发生一系列复杂的微生态理化反应, 从而影响到产品的风味、质构、安全性和功能性等特性。本文重点综述了益生菌干酪在成熟过程中微生态变化的研究进展, 包括益生菌在干酪基质中的存活、益生菌干酪在益生菌作用下发生的理化特性变化以及组学方法在益生菌干酪中的应用等, 以期为提升干酪加工技术水平、推动益生菌干酪产品的研制以及促进我国干酪产业的发展提供参考。

英文摘要:

      With increased awareness of human health and demands for probiotic products, research and processing of probiotic cheese also increased constantly. Probiotic cheese usually generated a series of complex microecological physicochemical reactions during its ripening, which could influence the flavor, texture, safety and functionality characteristics of final product. This paper mainly reviewed the advance of the microecological changes of probiotic cheese during ripening, including the survival of probiotics in cheese matrix, the effect of probiotics on physicochemical changes of probiotic cheese, and the application of omics methods in probiotic cheese, in order to provide references for enhancing the processing technology of cheese products and developing probiotic cheese products, as well as promoting the development of cheese industry in China.