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초 록 |
유산균은 발효유 제조에 이용되어 대표적인 기능성 식품으로 인식되어 왔다. 유산균의 기능성은 장내 건전한 균총유지 뿐만 아니라혈중 콜레스테롤 억제, 항암, 면역력 증강 등으로 영역이 넓어지고 있다. 본 논문에서는 축산연구소에서 수행된 유산균의 항산화, 숙취 해소, 그리고 그람 음성유해균 억제 효과에 대한 연구결과와 연구동향에 대하여 고찰하였다.
Fermented milk products are recognized as a representative functional food. Lactic acid bacteria(LAB) are widly used for making fermented milk products because of their functional properties. Scientifically established health-related effects of specific LAB strains are alleviation of symptoms of lactose intolerance, immune enhancement, decreasing fecal bacterial enzyme activity, etc., and are being added. In this paper, the results of antioxidative activity, reducing blood alcohol concentration after drink, and growth inhibition of Gram-negative microbes by LAB were briefly described. and their current research trends were reviewed. | |
