益生菌发酵乳低温酸性双重胁迫致益生菌损伤 机制的研究进展
益生菌是一类对宿主有益的活性微生物, 是定植于人体肠道、生殖系统内, 能产生确切健康功效从而改善宿主微生态平衡、发挥有益作用的活性有益微生物的总称。近年, 有关益生菌发酵乳中低温酸性双胁迫致益生菌的损伤, 发酵乳中益生菌活性的保护, 以及组学技术推动下的菌株损伤相关代谢研究取得了一定进展。本文综述了益生菌低温酸性双胁迫下损伤应激和保护机制、菌株特性对发酵乳风味和质量的影响及益生菌发酵乳冷藏过程低温酸性双重胁迫下菌体活性的保护策略, 为研究影响益生菌发酵乳中益生菌存活能力、菌体细胞膜特性及代谢酶活性的因素, 明确益生菌发酵乳基质中益生菌低温酸性双胁迫损伤的分子机制, 建立益生菌发酵乳加工和贮藏过程中益生菌的保护策略提供参考, 也为未来改善益生菌发酵乳的功效和品质提供了科学依据。
Probiotics are a kind of active microorganisms beneficial to the host. They are the general term for active beneficial microorganisms that are located in the human intestines and reproductive system and can produce exact health effects to improve the balance of the micro-ecology of the host and play a beneficial role. In recent years, the prevention of probiotics caused by double stressing from low temperature and acidity in probiotic fermented milk, the protection of probiotic activity in fermented milk, and the research on the damage related to strain damage promoted by omics technology have made some progress. This paper reviewed the damage stress and protection mechanism of probiotics under low temperature and acidic stress, the effect of strain characteristics on the flavor and quality of fermented milk, and protection strategy of bacterial activity under low temperature and acidic double stress in probiotic fermented milk during cold storage, so as to provide references for studying factors affecting the viability of probiotics, cell membrane properties and metabolic enzyme activities in probiotic fermented milk, molecular mechanism of low temperature and acidic double stress damage of probiotics in fermented milk matrix of probiotics and establishing a protective strategy for probiotics during processing and storage of probiotic fermented milk. It also provided a scientific basis for improving the efficacy and quality of probiotic fermented milk in the future.
标题：益生菌发酵乳低温酸性双重胁迫致益生菌损伤 机制的研究进展
英文标题：Research progress of damage mechanism of probiotics induced by double stressing from low temperature and acidity of probiotic fermented milk
作者：
张敏 北京工商大学食品添加剂工程技术研究中心;北京工商大学食品质量与安全北京实验室
姜云芸 北京工商大学食品添加剂工程技术研究中心;北京工商大学食品质量与安全北京实验室
杨贞耐 北京工商大学食品添加剂工程技术研究中心;北京工商大学食品质量与安全北京实验室
中文关键词:酸奶,发酵剂,益生菌,胁迫,保护策略,
英文关键词:fermented milk,starter culture,probiotics,stress,protection strategy,
发表日期：2018-11-19
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