Gao Jie, Li Xiyu, Zhang Guohua, Sadiq Faizan Ahmed, Simal-Gandara Jesus, Xiao Jianbo, Sang Yaxin
College of Food Science and Technology, Hebei Agricultural University, Baoding, China.
School of Life Science, Shanxi University, Taiyuan, China.
Compr Rev Food Sci Food Saf. 2021 Jul;20(4):3937-3982. doi: 10.1111/1541-4337.12755. Epub 2021 May 3.
The past two decades have witnessed a global surge in the application of probiotics as functional ingredients in food, animal feed, and pharmaceutical products. Among food industries, the dairy industry is the largest sector where probiotics are employed in a number of dairy products including sour/fermented milk, yogurt, cheese, butter/cream, ice cream, and infant formula. These probiotics are either used as starter culture alone or in combination with traditional starters, or incorporated into dairy products following fermentation, where their presence imparts many functional characteristics to the product (for instance, improved aroma, taste, and textural characteristics), in addition to conferring many health-promoting properties. However, there are still many challenges related to the stability and functionality of probiotics in dairy products. This review highlights the advances, opportunities, and challenges of application of probiotics in dairy industries. Benefits imparted by probiotics to dairy products including their role in physicochemical characteristics and nutritional properties (clinical and functional perspective) are also discussed. We transcend the traditional concept of the application of probiotics in dairy products and discuss paraprobiotics and postbiotics as a newly emerged concept in the field of probiotics in a particular relation to the dairy industry. Some potential applications of paraprobiotics and postbiotics in dairy products as functional ingredients for the development of functional dairy products with health-promoting properties are briefly elucidated.
在过去二十年中，益生菌作为功能性成分在食品、动物饲料和药品中的应用在全球范围内激增。在食品行业中，乳制品行业是使用益生菌的最大领域，许多乳制品都含有益生菌，包括酸/发酵乳、酸奶、奶酪、黄油/奶油、冰淇淋和婴儿配方奶粉。这些益生菌既可以单独用作发酵剂，也可以与传统发酵剂结合使用，或者在发酵后添加到乳制品中，它们的存在不仅赋予产品许多促进健康的特性，还能赋予产品许多功能特性（例如，改善香气、口感和质地特性）。然而，益生菌在乳制品中的稳定性和功能性仍然存在许多挑战。本综述重点介绍了益生菌在乳制品行业应用的进展、机遇和挑战。还讨论了益生菌赋予乳制品的益处，包括它们在物理化学特性和营养特性方面的作用（临床和功能角度）。我们超越了益生菌在乳制品中应用的传统概念，并讨论了副益生菌和后生元，它们是益生菌领域中一个新出现的概念，特别是与乳制品行业相关的概念。简要阐述了副益生菌和后生元在乳制品中作为功能性成分用于开发具有促进健康特性的功能性乳制品的一些潜在应用。
