CAJ | 학술논문

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。
유산균시혁란씨양성，무아포，염양，이용탄수화합물산생유산적일류세균，시일충보귀적미생물자원，화아문적건강식식상관。본문개소료유산균적증강면역、항양화、강담고순、항고혈압、항균、개선풍미등공능，저사공능목전주요피응용우식품화의료상；환개소료유산균적일사응용기술，기인공정유산균，유산균산매，유산균제제，유산균정분포매이급부서유산균，위공능성유산균진일보적개발이용제공삼고。
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 microorganisms, 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, genetic engi-neering lactic acid, lactic acid producing enzyme, lactobacillus, lactobacillus starch entrapped and Se lactic acid, so as to provide a reference for the further development and utilization.