FOOD SCIENCE ›› 2005, Vol. 26 ›› Issue (2): 255-259.

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Progress of Selection Criterion on Lactic Acid Bacteria in Functional Foods

 ZHOU  Bo, GAO  Hong-Liang, CHANG  Zhong-Yi   

  1. School of Life and Science, East China Normal University
  • Online:2005-02-15 Published:2011-09-19

Abstract: This paper reviewed the application of lactic acid bacteria in functional foods and the criterion of selection, such as viability, adhesion to gastrointestinal, acid and bile tolerance, proteolytic enzymes activity and β-galactosidase activity and so on. The application prospect of the lactic acid bacteria in functional foods was discussed.

Key words: lactic acid bacteria, functional foods, criterion of selection