植物乳植桿菌的益生特性及其在發(fā)酵食品中的應(yīng)用進(jìn)展

Probiotic Characteristics of Lactiplantibacillus plantarum and Its Applications in Fermented Foods

XINShanshan，LIYan （Jinan Center for Food and Drug Control， Jinan 250102， China）

Abstract： Lactobacillus plantans，asan important probiotic，is widely used in the field of food fermentation due to its excellent intestinal colonization ability， environmental tolerance and metabolic diversity.This paper systematically analyzes the probiotic characteristics of this strain，focuses onreviewing its application status in traditional fermented foods such as dairy products，soyproducts，grains and meat products，and explores its potential value in the development of new fermented products and the synergistic effect of probiotics.By revealing the mechanism of actionofthis strain in enhancing thenutritional function，sensoryqualityand healthcare characteristics offood，itisexpected toprovideatheoreticalbasis fortechnologicalinnovationandhealthfunctiondevelopmentin the food industry， and promote public health and industry development.

Keywords： Lactiplantibacilus plantarum; probiotic properties; fermented food; gut microbiota

近年來(lái)，伴隨健康導(dǎo)向的消費(fèi)趨勢(shì)升級(jí)，功能性食品市場(chǎng)因消費(fèi)者對(duì)營(yíng)養(yǎng)強(qiáng)化、低糖低脂等品質(zhì)需求的持續(xù)提升而顯著擴(kuò)大。（剩余4748字）