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益生菌和潜在益生菌酵母——特性与食品应用

Probiotic and Potentially Probiotic Yeasts-Characteristics and Food Application.

作者信息

Staniszewski Adam, Kordowska-Wiater Monika

机构信息

Department of Biotechnology, Microbiology and Human Nutrition, University of Life Sciences in Lublin, Skromna 8, 20-704 Lublin, Poland.

出版信息

Foods. 2021 Jun 7;10(6):1306. doi: 10.3390/foods10061306.

DOI:10.3390/foods10061306
PMID:34200217
原文链接:https://pmc.ncbi.nlm.nih.gov/articles/PMC8228341/
Abstract

Probiotics are live microorganisms which when administered in adequate amounts confer a health benefit on the host. Besides the well-known and tested lactic acid bacteria, yeasts may also be probiotics. The subject of probiotic and potentially probiotic yeasts has been developing and arising potential for new probiotic products with novel properties, which are not offered by bacteria-based probiotics available on the current market. The paper reviews the first probiotic yeast var. , its characteristics, pro-healthy activities and application in functional food production. This species offers such abilities as improving digestion of certain food ingredients, antimicrobial activities and even therapeutic properties. Besides var. on this background, novel yeasts with potentially probiotic features are presented. They have been intensively investigated for the last decade and some species have been observed to possess probiotic characteristics and abilities. There are yeasts from the genera , , , , , etc. isolated from food and environmental habitats. These potentially probiotic yeasts can be used for production of various fermented foods, enhancing its nutritional and sensory properties. Because of the intensively developing research on probiotic yeasts in the coming years, we can expect many discoveries and possibly even evolution in the segment of probiotics available on the market.

摘要

益生菌是一类活的微生物,当给予足够数量时,它们会给宿主带来健康益处。除了广为人知且经过检验的乳酸菌外,酵母也可能是益生菌。益生菌酵母和潜在益生菌酵母这一主题一直在发展,具有开发新型益生菌产品的潜力,这些产品具有目前市场上基于细菌的益生菌所没有的新特性。本文综述了第一种益生菌酵母——酿酒酵母变种,及其特性、有益健康的活性以及在功能性食品生产中的应用。该菌种具有改善某些食品成分消化、抗菌活性甚至治疗特性等能力。在此背景下,除了酿酒酵母变种,还介绍了具有潜在益生菌特性的新型酵母。在过去十年中,它们受到了深入研究,并且观察到一些菌种具有益生菌特性和能力。有从食品和环境栖息地分离出的毕赤酵母属、克鲁维酵母属、德巴利酵母属、汉逊酵母属、假丝酵母属等属的酵母。这些潜在的益生菌酵母可用于生产各种发酵食品,增强其营养和感官特性。由于未来几年对益生菌酵母的研究正在密集开展,我们有望在市场上的益生菌领域有许多新发现,甚至可能发生变革。

https://cdn.ncbi.nlm.nih.gov/pmc/blobs/e296/8228341/07b304b74241/foods-10-01306-g001.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/e296/8228341/07b304b74241/foods-10-01306-g001.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/e296/8228341/07b304b74241/foods-10-01306-g001.jpg

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