摘要
牦牛曲拉是一种具有悠久历史和独特风味的传统发酵乳制品。牦牛曲拉在发酵过程中形成的复杂微生物群落赋予了其丰富的营养价值和潜在的健康益处。该文系统介绍了牦牛曲拉的发酵制作工艺、微生物组成及其益生菌的健康效益。近年来,关于牦牛曲拉中益生菌的功能特性研究取得了显著进展。现有研究结果表明,牦牛曲拉中的益生菌具有抑菌、改善肠道炎症、抗氧化以及抗衰老等多种健康功效。该文为后续牦牛曲拉中益生菌的研究提供参考,尤其为牦牛曲拉与机体健康关系的研究方向提供理论依据。
Yak qula is a traditional fermented dairy product with a long history and unique flavor.The complex microbial community formed during the fermentation process of yak qula gives it rich nutritional value and potential health benefits.The present study systematically reviews the fermentation production process,microbial composition of yak qula,and its probiotic health benefits.In recent years,significant progress has been made on the functional characterization of probiotics in yak qula.The results of existing studies indicate that the probiotics in yak qula have a variety of health benefits,such as bacteriostasis,improvement of intestinal inflammation,antioxidant,and anti-aging.This review will provide a valuable reference for future research on probiotics in yak qula,particularly offering a theoretical foundation for exploring the relationship between yak qula and host health.
作者
张滢
仝涛
ZHANG Ying;TONG Tao(College of Veterinary Medicine,China Agricultural University,Beijing 100083,China;College of Food Science and Nutritional Engineering,China Agricultural University,Beijing 100083,China;Key Laboratory of Safety Assessment of Genetically Modified Organism(Food Safety),the Ministry of Agriculture and Rural Affairs,Beijing 100083,China;Beijing Laboratory for Food Quality and Safety,Beijing 100083,China)
出处
《食品与发酵工业》
北大核心
2025年第15期366-373,共8页
Food and Fermentation Industries
基金
西藏自治区科技计划项目(XZ202401ZY0092)
中国农业大学2115人才工程。
关键词
牦牛曲拉
益生菌
功能特性
yak qula
probiotics
functional characteristics
作者简介
第一作者:张滢,本科生;通信作者:仝涛,副教授,E-mail:tongtao1028@cau.edu.cn。
