Probiotic lactic acid bacteria (LAB)

被引：0
|
作者：
Gajewska, Julitta [1 ]
Blaszczyk, Mieczyslaw K. [1 ]
机构：
[1] Szkola Glowna Gospodarstwa Wiejskiego, Samodzienlny Zaklad Biol Mikroorganizmow, Warsaw, Poland
来源：
POSTEPY MIKROBIOLOGII | 2012年 / 51卷 / 01期
关键词：
Lactic Acid Bacteria (LAB); physiology and biochemistry of LAB; probiotics; CONTROLLED BATCH CULTURES; SIMULTANEOUS SACCHARIFICATION; L(+)-LACTIC ACID; LACTOBACILLUS-ACIDOPHILUS; FERMENTATION; POLYSACCHARIDE; GROWTH; WHEY; PH; EXOPOLYSACCHARIDES;
D O I：
暂无
中图分类号：
Q93 [微生物学];
学科分类号：
071005 ; 100705 ;
摘要：
The authors present physiological and biochemical properties of lactic acid bacteria (LAB). It is surprising that despite LAB multiple auxotrophy (they lack certain metabolic pathways and grow on full media only), they are not pathogens but probiotic microorganisms producing bacteriocins. A list of probiotic bacteria is not long and including mainly lactic acid bacteria. Their metabolic properties (hydrocarbonate fermentation, transformation of protein substrates, exopolysaccharide production) are explaited in food production and preservation.
引用
收藏
页码：55 / 65
页数：11
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