Payne Jessie, Bellmer Danielle, Jadeja Ravi, Muriana Peter
Department of Animal and Food Science, Oklahoma State University, Stillwater, OK 74078, USA.
Robert M. Kerr Food and Agricultural Products Center, Oklahoma State University, Stillwater, OK 74078, USA.
Foods. 2024 Aug 2;13(15):2444. doi: 10.3390/foods13152444.
The demand for probiotics is increasing, providing opportunities for food and beverage products to incorporate and market these foods as a source of additional benefits. The most commonly used probiotics belong to the genera of and , and traditionally these bacteria have been incorporated into dairy products, where they have a wider history and can readily survive. More recently, there has been a desire to incorporate probiotics into various food products, including baked goods. In recent years, interest in the use of species as probiotics has greatly increased. The spores of various species such as and , have significantly improved viability and stability under harsher conditions during heat processing. These characteristics make them very valuable as probiotics. In this review, factors that could affect the stability of probiotics in food products are highlighted. Additionally, this review features the existing research and food products that use probiotics, as well as future research opportunities.
对益生菌的需求正在增加，这为食品和饮料产品提供了机会，使其能够将这些食品作为具有额外益处的来源进行添加和销售。最常用的益生菌属于双歧杆菌属和乳酸菌属，传统上这些细菌已被添加到乳制品中，在乳制品中它们有着更悠久的历史且能轻易存活。最近，人们希望将益生菌添加到各种食品中，包括烘焙食品。近年来，将芽孢杆菌属物种用作益生菌的兴趣大幅增加。诸如枯草芽孢杆菌和地衣芽孢杆菌等各种芽孢杆菌属物种的孢子在热处理等更恶劣条件下具有显著提高的活力和稳定性。这些特性使其作为益生菌非常有价值。在本综述中，强调了可能影响食品中芽孢杆菌属益生菌稳定性的因素。此外，本综述介绍了使用芽孢杆菌属益生菌的现有研究和食品产品，以及未来的研究机会。
Zotero 插件