乳酸菌的研究现状及其应用

乳酸菌是发酵糖类主要产物为乳酸的一类无芽孢、革兰染色阳性细菌的总称。凡是能从葡萄糖或乳糖的发酵过程中产生乳酸的细菌统称为乳酸菌。乳酸菌是一种存在于人类体内的益生菌,它能够调节机体胃肠道正常菌群、保持微生态平衡,提高食物消化率和生物价,降低血清胆固醇,控制内毒素,抑制肠道内腐败菌生长繁殖和腐败产物的产生,制造营养物质,刺激组织发育,从而对机体的营养状态、生理功能、细胞感染、药物效应、毒性反应、免疫反应、肿瘤发生、衰老过程和突然的应急反应等产生作用。而在体外研究中发现,依靠细胞的应急和pH环境条件,乳酸菌可以吸收基因毒性和致癌原。综述了乳酸菌的生理特性、生物学功能及其在工业中的应用,并对其研究进展及发展前景进行了展望。

Advances in the research and application of Lactobacillus

Lactobacillus is a class of non-spore,Gram-positive bacteria which mainly ferment sugars into lactic acid.All the bacteria fermenting glucose or lactose into lactic acid can be referred to Lactobacillus.Lactobacillus is a probiotic presenting in human’s body,it can regulate the bacterium’s balance,improve food’s digestibility and biological value,lower serum cholesterol,control the produce of endotoxin,inhibit the growth of intestinal spoilage bacteria and the produce of corrupt products,make nutrients,stimulate tissue’s growth,therefore,it can effect the body’s nutritional status,physical function,cell infection,drug effects,toxic response,immune response,tumor’s presence,aging process and emergency response.Vitro studies found that Lactobacillus could absorb genotoxic and carcinogen relying on the emergency and pH environments of cells.This article reviews the Lactobacillus’ physiological characteristics,biological function and its application in industry,reports the development of relational researches and forecasts the future of this research.