摘要
过去20年里,益生菌被广泛应用于食品中,尤其是发酵乳品中。在筛选益生菌时,其安全性、功能性和加工特性是必须考虑的方面。益生菌对免疫活性宿主是有益的,但是对免疫缺陷宿主,却可能产生危害。一些益生菌与条件感染有关,并且还有传递抗抗生素基因的危险。
During the past two decades, probiotic micro-organisms have been increasingly included in various types of food products, especially in fermented milks. Several aspects, including safety, functional and technological characteristics, have to be taken into consideration in the selection process of probiotic micro-organisms. Probiotic bacteria provide a variety of health benefits to immunocompetent hosts; however, their use in immunodeficient patients may pose problems. Some probiotics are closely related to bacteria that are opportunistic pathogens and can transfer antibiotic resistance genes.
出处
《食品科技》
CAS
北大核心
2004年第1期12-15,共4页
Food Science and Technology
关键词
益生菌
安全性
健康
probiotic bacteria
safety
health
