益生菌干酪成熟过程中微生态变化的研究进展-食品安全质量检测学报.pdf

5 4 Vol. 5 No. 4 2014 4 Journal of Food Safety and Quality Apr. , 2014 王 辑, 杨贞耐* (, 100048) 摘 要: , , , , , , 关键词: ; ; ; Advance of microecological changes of probiotic cheese during ripening * WANG Ji, YANG Zhen-Nai (Beijing Laboratory of Food Quality and Safety, Beijing Technology and Business University, Beijing 100048, China) ABSTRACT: With increased awareness of human health and demands for probiotic products, research and processing of probiotic cheese also increased constantly. Probiotic cheese usually generated a series of complex microecological physicochemical reactions during its ripening, which could influence the flavor, texture, safety and functionality characteristics of final product. This paper mainly reviewed the advance of the microecologi- cal changes of probiotic cheese during ripening, including the survival of probiotics in cheese matrix, the effect of probiotics on physicochemical changes of probiotic cheese, and the application of omics methods in probi- otic cheese, in order to provide references for enhancing the processing technology of cheese products and de- veloping probiotic cheese products, as well as promoting the development of cheese industry in China. KEY WORDS: probiotic cheese; probiotic survival; microecological changes; omics methods ( 324 ), 1 引 言