摘要
含益生菌的乳制品研究开发是一种发展趋势,而天然乳源抗菌组分对这些益生菌的影响尚缺乏系统性研究。综述了4种主要的乳源抗菌物质(免疫球蛋白、乳铁蛋白、乳过氧化物酶、溶菌酶)对益生菌生长的影响及其抗菌机理研究进展。
It is a trend for the research and development of dairy products with probiotics, but the effects of milk-born antimicrobials on growth of probiotics are not well-studied. Therefore this paper mainly focuses on effects of four primary milk-born antimicrobials （immunoglobulin, lactoferrin, lactoperoxidase, lysozyme） on growth of probiotics and research progresses of their antibacterial mechanism are also discussed here.
出处
《食品科技》
CAS
北大核心
2006年第11期44-47,共4页
Food Science and Technology
