抗氧化乳酸菌在食品中的应用研究进展

doi:10.12377/1671-4393.21.12.21

摘要/Abstract

摘要： 乳酸菌是世界公认的肠道益生菌,同时还具有改善食品风味的功能,其作为天然抗氧化剂在国内食品领域已被广泛应用。根据目前国内学者的研究报道可知,国内对乳酸菌抗氧化活性的应用大多集中在食品生产工艺的优化和风味的改善上。本文对乳酸菌抗氧化活性在食品中的作用以及国内外对其的研究现状进行总结,旨在为食品加工行业更好地利用乳酸菌的抗氧化活性提供理论参考。

关键词: 抗氧化活性, 乳酸菌, 食品工业, 应用现状

Abstract: Lactic acid bacteria is a world-recognized intestinal probiotics,but also has the function of improving food flavor. As a natural antioxidant,lactic acid bacteria has been widely used in the field of domestic food. According to the current research reports of domestic scholars,most of the domestic applications of antioxidant lactobacilli are focused on the optimization of food production processes and flavor improvement. This paper will briefly discuss the role of antioxidant lactic acid bacteria in food and their research status at home and abroad,aiming to provide a theoretical reference for the food processing industry to better utilize the antioxidant activity of lactic acid bacteria.

Key words: antioxidant activity, Lactic acid bacteria, food industry, application status

徐欣维, 费孝桐, 陶红艳, 孙文芮, 李尚霖, 魏嘉. 抗氧化乳酸菌在食品中的应用研究进展[J]. 中国乳业, 2021, 0(12): 116-121.

XU Xinwei, FEI Xiaotong, TAO Hongyan, SUN Wenrui, LI Shanglin, WEI Jia. Research Progress on the Application of Antioxidative Lactic Acid Bacteria in Food[J]. China Dairy, 2021, 0(12): 116-121.

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