PDF(Pubmed)
Abstract：
This review examines the techno-functional properties of lactic acid bacteria (LABs) in the food industry, focusing on their potential health benefits. We discuss current findings related to the techno-functionality of LAB, which includes acidification, proteolytic and lipolytic features, and a variety of other biochemical activities. These activities include the production of antimicrobial compounds and the synthesis of exopolysaccharides that improve food safety and consumer sensory experience. LABs are also known for their antioxidant abilities, which help reduce oxidative reactions in foods and improve their functional properties. In addition, LABs\' role as probiotics is known for their promising effects on gut health, immune system modulation, cholesterol control, and general wellbeing. Despite these advantages, several challenges hinder the effective production and use of probiotic LABs, such as maintaining strain viability during storage and transport as well as ensuring their efficacy in the gastrointestinal tract. Our review identifies these critical barriers and suggests avenues for future research.
摘要：
这篇综述研究了食品工业中乳酸菌（LABs）的技术功能特性，关注他们潜在的健康益处。我们讨论与LAB技术功能相关的最新发现，其中包括酸化，蛋白水解和脂肪分解特征，和各种其他生化活动。这些活动包括抗微生物化合物的生产和胞外多糖的合成，以改善食品安全和消费者的感官体验。LABs也以其抗氧化能力而闻名，这有助于减少食品中的氧化反应并改善其功能特性。此外,LABs作为益生菌的作用因其对肠道健康的有希望的作用而闻名，免疫系统调节，胆固醇控制,和总体福祉。尽管有这些优势,一些挑战阻碍了益生菌LABs的有效生产和使用，例如在储存和运输期间保持菌株的活力以及确保它们在胃肠道中的功效。我们的评论确定了这些关键障碍，并为未来的研究提供了途径。
