保加利亚乳杆菌在酸奶制品中的应用及其研究进展

Influence of Lactobacillus bulgaricus on the fermentation process of yogurt and the application prospects

摘要: 保加利亚乳杆菌是酸奶发酵剂中常用的菌种,对酸奶发酵有重要的影响。本文介绍了保加利亚乳杆菌发酵和保健特性,并对其抗冻性、抗氧化性及微量元素富集等方面的研究进展进行综述。保加利亚乳杆菌对酸奶的加工过程、后酸化过程及风味、粘度亦有较大影响,在酸奶制品中应用广泛。

Abstract: Lactobacillus bulgaricus is commonly used in yogurt fermentation, and it has important effects on the yogurt fermentation.The fermentation and healthy characteristics of Lactobacillus bulgaricus and the progress of its frost resistance, oxidation resistance and enrichment of trace elements were introuduced in this article.Lactobacillus bulgaricus affects the process of yogurt, post- acidification and flavor, viscosity, and is widely used in yogurt products.