Cogan T M, Beresford T P, Steele J, Broadbent J, Shah N P, Ustunol Z
Moorepark Food Reseach Centre, Teagasc, Fermoy, Ireland.
J Dairy Sci. 2007 Sep;90(9):4005-21. doi: 10.3168/jds.2006-765.
With 2005 retail sales close to $4.8 million, cultured dairy products are driving the growth of dairy foods consumption. Starter cultures are of great industrial significance in that they play a vital role in the manufacturing, flavor, and texture development of fermented dairy foods. Furthermore, additional interest in starter bacteria has been generated because of the data accumulating on the potential health benefits of these organisms. Today, starter cultures for fermented foods are developed mainly by design rather than by the traditional screening methods and trial and error. Advances in genetics and molecular biology have provided opportunities for genomic studies of these economically significant organisms and engineering of cultures that focuses on rational improvement of the industrially useful strain. Furthermore, much research has been published on the health benefits associated with ingesting cultured dairy foods and probiotics, particularly their role in modulating immune function. The aim of this review is to describe some of the major scientific advances made in starter and non-starter lactic acid bacteria during the past 10 yr, including genomic studies on dairy starter cultures, engineering of culture attributes, advances in phage control, developments in methods to enumerate lactic acid bacteria and probiotics in dairy foods, and the potential role of cultured dairy foods in modulation of immune function.
2005年，发酵乳制品零售额接近480万美元，推动了乳制品消费的增长。发酵剂在发酵乳制品的生产、风味和质地形成中起着至关重要的作用，具有重大的工业意义。此外，由于这些微生物潜在健康益处的数据不断积累，人们对发酵剂细菌的兴趣也与日俱增。如今，发酵食品的发酵剂主要通过设计而非传统的筛选方法和反复试验来开发。遗传学和分子生物学的进展为这些具有经济重要性的微生物的基因组研究以及专注于合理改良工业用菌株的培养物工程提供了机会。此外，关于摄入发酵乳制品和益生菌的健康益处，尤其是它们在调节免疫功能方面的作用，已有大量研究发表。本综述的目的是描述过去10年中发酵剂和非发酵剂乳酸菌取得的一些主要科学进展，包括乳制品发酵剂培养物的基因组研究、培养物特性的工程改造、噬菌体控制的进展、乳制品中乳酸菌和益生菌计数方法的发展，以及发酵乳制品在调节免疫功能方面的潜在作用。
