发酵食品中乳酸菌的作用探讨

摘 要：乳酸菌作为一种常见的食品发酵微生物，不仅具有改善发酵食品风味、增强食品品质的优点，还能有效延长食品的保藏期。乳酸菌还能在人体消化系统的不同部位快速繁殖，改善人体肠道菌群结构。本文从发酵食品与乳酸菌概述着手，探讨了发酵食品中乳酸菌的作用，旨在为发酵食品中的乳酸菌产业发展提供理论方面的参考。

关键词：发酵食品；乳酸菌；作用

Discussion on the Function of Lactic Acid Bacteria in Fermented Food

JIANG Dacheng， HAO Peiyan， CHENG Wen， LI Panxian， FANG Shuguang*

（Weikang Probiotics （Suzhou） Co.， Ltd.， Suzhou 215200， China）

Abstract： As a common food fermentation microorganism， lactic acid bacteria can not only improve the flavor of fermented food and enhance the quality of food， but also effectively extend the shelf life of food. Lactic acid bacteria can also rapidly reproduce in different parts of the human digestive system， improving the structure of human intestinal flora. This paper starts with the overview of fermented food and lactic acid bacteria， discusses the role of lactic acid bacteria in fermented food， and aims to provide theoretical reference for the development of lactic acid bacteria industry in fermented food.

Keywords： fermented food; lactic acid bacteria; function

发酵食品中的乳酸菌对食品风味和质地的改善有着积极影响，如植物乳酸杆菌菌株可显著提高发酵食品的口感和产量，并对各种致病菌的生长起到良好的抑制作用。（剩余4148字）