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Advances on the Probiotic Function of Fermented Lactic Acid Bacteria
American Journal of Bioscience and Bioengineering
Volume 3, Issue 5, October 2015, Pages: 118-122
Received: Dec. 1, 2015; Published: Dec. 1, 2015
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Authors
Liu Shan-na, College of Food Science and Bioengineering, Tianjin Agricultural University, Tianjin, PR China; Tianjin Engineering and Technology Research Center of Agricultural Products Processing, Tianjin, PR China
Li Yun, College of Food Science and Bioengineering, Tianjin Agricultural University, Tianjin, PR China; Tianjin Engineering and Technology Research Center of Agricultural Products Processing, Tianjin, PR China
Sun Xi, College of Food Science and Bioengineering, Tianjin Agricultural University, Tianjin, PR China; Tianjin Engineering and Technology Research Center of Agricultural Products Processing, Tianjin, PR China
Wang Na, College of Food Science and Bioengineering, Tianjin Agricultural University, Tianjin, PR China; Tianjin Engineering and Technology Research Center of Agricultural Products Processing, Tianjin, PR China
Li Zhi-wen, College of Food Science and Bioengineering, Tianjin Agricultural University, Tianjin, PR China; Tianjin Engineering and Technology Research Center of Agricultural Products Processing, Tianjin, PR China
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Abstract
Probiotics are current research focus in biotechnology. Their functions in maintaining balance of intestinal microbiota, regulating immune systems and preventing infection of intestinal pathogens have been proved. This article reviewed types and characteristics of probiotics from fermented foods, discussed advances of these probiotics in intestinal tolerance, aggregation and adherence effect, inhibitory activity, immunity and treatment functions, as well as safety. Different probiotic products and their development situations were mentioned. Theoretical references were provided for better utilization of microbial resources.
Keywords
Lactic Acid Bacteria, Fermented Food, Probiotic Function
To cite this article
Liu Shan-na, Li Yun, Sun Xi, Wang Na, Li Zhi-wen, Advances on the Probiotic Function of Fermented Lactic Acid Bacteria, American Journal of Bioscience and Bioengineering. Vol. 3, No. 5, 2015, pp. 118-122. doi: 10.11648/j.bio.20150305.26
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