食品安全质量检测学报
食品安全質量檢測學報
식품안전질량검측학보
FOOD SAFETY AND QUALITY DETECTION TECHNOLOGY
2014年
4期
990-994
,共5页
益生菌干酪%益生菌存活%微生态变化%组学方法
益生菌榦酪%益生菌存活%微生態變化%組學方法
익생균간락%익생균존활%미생태변화%조학방법
probiotic cheese%probiotic survival%microecological changes%omics methods
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。
隨著人們健康意識及對益生菌產品需求的增彊，有關益生菌榦酪的研究和加工也不斷增多。益生菌榦酪在成熟過程中，由于受到益生菌的作用，榦酪會髮生一繫列複雜的微生態理化反應，從而影響到產品的風味、質構、安全性和功能性等特性。本文重點綜述瞭益生菌榦酪在成熟過程中微生態變化的研究進展，包括益生菌在榦酪基質中的存活、益生菌榦酪在益生菌作用下髮生的理化特性變化以及組學方法在益生菌榦酪中的應用等，以期為提升榦酪加工技術水平、推動益生菌榦酪產品的研製以及促進我國榦酪產業的髮展提供參攷。
수착인문건강의식급대익생균산품수구적증강，유관익생균간락적연구화가공야불단증다。익생균간락재성숙과정중，유우수도익생균적작용，간락회발생일계렬복잡적미생태이화반응，종이영향도산품적풍미、질구、안전성화공능성등특성。본문중점종술료익생균간락재성숙과정중미생태변화적연구진전，포괄익생균재간락기질중적존활、익생균간락재익생균작용하발생적이화특성변화이급조학방법재익생균간락중적응용등，이기위제승간락가공기술수평、추동익생균간락산품적연제이급촉진아국간락산업적발전제공삼고。
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 microecologi-cal 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 probi-otic cheese, in order to provide references for enhancing the processing technology of cheese products and de-veloping probiotic cheese products, as well as promoting the development of cheese industry in China.
