植物乳植杆菌的益生特性及其在发酵食品中的应用进展

Probiotic Characteristics of Lactiplantibacillus plantarum and Its Applications in Fermented Foods

XINShanshan，LIYan （Jinan Center for Food and Drug Control， Jinan 250102， China）

Abstract： Lactobacillus plantans，asan important probiotic，is widely used in the field of food fermentation due to its excellent intestinal colonization ability， environmental tolerance and metabolic diversity.This paper systematically analyzes the probiotic characteristics of this strain，focuses onreviewing its application status in traditional fermented foods such as dairy products，soyproducts，grains and meat products，and explores its potential value in the development of new fermented products and the synergistic effect of probiotics.By revealing the mechanism of actionofthis strain in enhancing thenutritional function，sensoryqualityand healthcare characteristics offood，itisexpected toprovideatheoreticalbasis fortechnologicalinnovationandhealthfunctiondevelopmentin the food industry， and promote public health and industry development.

Keywords： Lactiplantibacilus plantarum; probiotic properties; fermented food; gut microbiota

近年来，伴随健康导向的消费趋势升级，功能性食品市场因消费者对营养强化、低糖低脂等品质需求的持续提升而显著扩大。（剩余4748字）