奶制品的生理生化特性、多糖产量、选择标准及保健作用的综述.pdf

Food Research International 55 (2014) 247–262 Contents lists available at ScienceDirect Food Research International journal homepage: www. /locate/food res Review Bifidobacteria in milk products: An overview of physiological and biochemical properties, exopolysaccharide production, selection criteria of milk products and health benefits P.H.P. Prasanna a,b,⁎, A.S. Grandison a, D. Charalampopoulos a a Department of Food and Nutritional Sciences, University of Reading, Whiteknights, Reading RG6 6AP, UK b Department of Agricultural Systems, Faculty of Agriculture, Rajarata University of Sri Lanka, Puliyankulama, Anuradhapura, Sri Lanka a r t i c l e i n f o a b s t r a c t Article history: Research and commercial interest in the genus Bifi dobacterium have increased in the last decade due to their po- Received 29 May 2013 tential health benefits in probiotic functional foods, especially in dairy products. However, cultivation of Accepted 10 November 2013 bifidobacteria in milk is a difficult task compared with that of conventional starters because milk is not a good medium for growth of these nutritionally fastidious microorganisms. Therefore, suitable strains of Keywords: Bifi dobacterium for dairy products should be selected based on their safety and technological and functional prop- Bifi dobacterium