Interaction Mechanism of Lactic Acid Bacteria in Fermented Milk and Its Effect on Product Characteristics

XIE Jiaqi; ZHAO Jie

doi:10.13386/j.issn1002-0306.2022090021

Volume 44 Issue 17

Aug. 2023

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Science and Technology of Food Industry > 2023 > 44(17): 1-7. > DOI: 10.13386/j.issn1002-0306.2022090021

XIE Jiaqi, ZHAO Jie. Interaction Mechanism of Lactic Acid Bacteria in Fermented Milk and Its Effect on Product Characteristics[J]. Science and Technology of Food Industry, 2023, 44(17): 1−7. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2022090021.

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Interaction Mechanism of Lactic Acid Bacteria in Fermented Milk and Its Effect on Product Characteristics

XIE Jiaqi,
ZHAO Jie^,

Key Laboratory of Dairy Biotechnology and Engineering, Ministry of Education, Key Laboratory of Dairy Products Processing, Ministry of Agriculture and Rural Affairs, Inner Mongolia Key Laboratory of Dairy Biotechnology and Engineering, Inner Mongolia Agricultural University, Hohhot 010018, China

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Received Date: September 04, 2022
Available Online: July 03, 2023

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Abstract

Abstract

As an important microbial resource in the fields of food, agriculture and medicine, lactic acid bacteria have good development prospects. A long period of production experience has found that some important biochemical reaction process is difficult to complete by one bacterial starter during fermentation, and two or more microbial co-culture, namely mixed culture, are needed. This paper briefly describes the interaction mechanism between different lactic acid bacteria strains in fermented milk and the effect of mixed culture of lactic acid bacteria on the sensory and nutritional characteristics of fermented dairy products. Uncover the interaction mode and mechanism among lactic acid bacteria flora in fermented milk is conducive to improving substrate conversion rate and process performance of product, which provides a theoretical reference for lactic acid bacteria co-culture in yield regulation, product functionalization and resource utilization.
- lactic acid bacteria,
- interaction,
- mechanism,
- fermented milk,
- mixed culture

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References (52)

References

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