凝固酶杆菌
益生菌
食品科学
双歧杆菌
乳酸菌
食品工业
乳酸
生物
食品加工中的发酵
芽孢杆菌(形态)
生物技术
细菌
发酵
微生物学
遗传学
作者
Gözde Konuray,Zerrin Erginkaya
出处
期刊:Foods
[Multidisciplinary Digital Publishing Institute]
日期:2018-06-13
卷期号:7 (6): 92-92
被引量:126
摘要
Probiotic microorganisms are generally considered to beneficially affect host health when used in adequate amounts. Although generally used in dairy products, they are also widely used in various commercial food products such as fermented meats, cereals, baby foods, fruit juices, and ice creams. Among lactic acid bacteria, Lactobacillus and Bifidobacterium are the most commonly used bacteria in probiotic foods, but they are not resistant to heat treatment. Probiotic food diversity is expected to be greater with the use of probiotics, which are resistant to heat treatment and gastrointestinal system conditions. Bacillus coagulans (B. coagulans) has recently attracted the attention of researchers and food manufacturers, as it exhibits characteristics of both the Bacillus and Lactobacillus genera. B. coagulans is a spore-forming bacterium which is resistant to high temperatures with its probiotic activity. In addition, a large number of studies have been carried out on the low-cost microbial production of industrially valuable products such as lactic acid and various enzymes of B. coagulans which have been used in food production. In this review, the importance of B. coagulans in food industry is discussed. Moreover, some studies on B. coagulans products and the use of B. coagulans as a probiotic in food products are summarized.
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