Qi Yining, Huang Le, Zeng Yan, Li Wen, Zhou Diao, Xie Jianhua, Xie Junyan, Tu Qiang, Deng Dun, Yin Jia
Key Laboratory of Protein Chemistry and Developmental Biology of Fish of Ministry of Education, Hunan Provincial Key Laboratory of Animal Intestinal Function and Regulation, Hunan International Joint Laboratory of Animal Intestinal Ecology and Health, Hunan Normal University, Changsha, China.
Tangrenshen Group Co., Ltd., Zhuzhou, China.
Front Microbiol. 2021 Dec 16;12:762467. doi: 10.3389/fmicb.2021.762467. eCollection 2021.
Lactic acid bacteria (LAB) are vital probiotics in the food processing industry, which are widely spread in food additives and products, such as meat, milk, and vegetables. (), as a kind of LAB, has numerous probiotic effects, mainly including antioxidant, cholesterol-lowering, and immune effects. Recently, the applications in the probiotic- fermentation products have attracted progressively more attentions. However, it is necessary to screen with abundant functions from diverse sources due to the limitation about the source and species of . This review summarized the screening methods of and the exploration methods of probiotic functions in combination with the case study. The screening methods included primary screening and rescreening including gastric acidity resistance, bile resistance, adhesion, antibacterial effects, etc. The application and development prospects of were described in detail, and the shortcomings in the practical application of were evaluated to make better application of in the future.
乳酸菌（LAB）是食品加工业中重要的益生菌，广泛存在于食品添加剂和肉类、牛奶、蔬菜等产品中。（）作为一种乳酸菌，具有多种益生菌作用，主要包括抗氧化、降胆固醇和免疫作用。近年来，其在益生菌发酵产品中的应用越来越受到关注。然而，由于（）来源和种类的限制，有必要从不同来源筛选具有丰富功能的（）。本综述结合案例研究，总结了（）的筛选方法和益生菌功能的探索方法。筛选方法包括初筛和复筛，内容有耐胃酸、耐胆汁、黏附、抗菌作用等。详细描述了（）的应用及发展前景，并对（）实际应用中的不足进行了评估，以便未来能更好地应用（）。
