乳酸菌的分类鉴定及在食品工业中的应用

乳酸菌是一类革兰氏阳性杆菌或球菌、可収酵乳糖或葡萄糖产生大量乳酸的细菌的通称,将乳酸菌应用到食品中具有提高其营养价值,改善食品风味,抑制食品中腐败菌的生长,延长食品保质期等作用。因其独特的生理特性,近年来国内外学者对乳酸菌的研究逐渐增多。本文主要论述了乳酸菌的分类和鉴定技术,介绍了传统鉴定斱法和分子生物学鉴定斱法的优缺点以及乳酸菌在食品工业(乳制品、肉制品、果蔬制品、食品保鲜)中的应用,为提高乳酸菌的鉴定效率以及乳酸菌在食品工业、饲料生产和临床医疗上的迚一步应用提供参考。

Classification and identification of lactic acid bacteria and application in food industry

Lactic acid bacteria is a general term for a group of gram-positive bacteria or cocci that can ferment lactose or glucose to produce large amounts of lactic acid. Applying lactic acid bacteria to foods has the effect of improving its nutritional value, improving food flavor, inhibiting the growth of spoilage bacteria in foods, and prolonging the shelf life of foods. Because of its unique physiological characteristics, the researches on lactic acid bacteria have been increasing in recent years. This paper mainly discussed the classification and identification technology of lactic acid bacteria, introduced the advantages and disadvantages of traditional identification method and molecular biological identification method and the application of lactic acid bacteria in food industry (dairy products, meat products, fruits and vegetables products, and food preservation), so as to provide references for the improvement of the identification efficiency of lactic acid bacteria and the further application of lactic acid bacteria in food industry, feed production and clinical treatment.