LIBio, Université de Lorraine, F-54000 Nancy, France; email:
Annu Rev Food Sci Technol. 2019 Mar 25;10:285-310. doi: 10.1146/annurev-food-032818-121140. Epub 2019 Jan 11.
The range of foods featuring lactic acid bacteria (LAB) with potential associated health benefits has expanded over the years from traditional dairy products to meat, cereals, vegetables and fruits, chocolate, etc. All these new carriers need to be compared for their efficacy to protect, carry, and deliver LAB, but because of their profusion and the diversity of methods this remains difficult. This review points out the advantages and disadvantages of the main food matrix types, and an additional distinction between dairy and nondairy foods is made. The food matrix impact on LAB viability during food manufacturing, storage, and digestion is also discussed. The authors propose an ideal hypothetical food matrix that includes structural and physicochemical characteristics such as pH, water activity, and buffering capacities, all of which need to be taken into account when performing LAB food matrix design. Guidelines are finally provided to optimize food matrix design in terms of effective LAB delivery.
近年来，具有潜在相关健康益处的乳酸菌（LAB）的食品种类范围从传统乳制品扩展到肉类、谷物、蔬菜和水果、巧克力等。所有这些新载体都需要进行比较，以评估它们保护、携带和输送 LAB 的功效，但由于它们的丰富性和方法的多样性，这仍然很困难。本文指出了主要食品基质类型的优缺点，并对乳制品和非乳制品进行了区分。还讨论了食品基质对 LAB 在食品制造、储存和消化过程中活力的影响。作者提出了一个理想的假设食品基质，其中包括结构和物理化学特性，如 pH 值、水分活度和缓冲能力，在进行 LAB 食品基质设计时都需要考虑这些特性。最后提供了优化食品基质设计以实现有效 LAB 输送的指南。
