Research Progress of Lactobacillus fermentum and Its Probiotic Characteristics

Abstract:

Following the functional foods were constantly pursued,the probiotic microorganisms in traditional food are continuously developed and utilized. L. fermentum,as dominant lactic acid bacteria in traditional fermented food,has the characteristics of security and genetic stability. This paper emphatically describes the distribution of L. fermentum in traditional foods,and the probiotic characteristics and mechanism of L. fermentum on tolerance to the adverse environment in animal intestine,degradating of cholesterol,inhibiting spoilage and pathogenic bacteria,improving the body's immunity,and so on. The safety aspect of L. fermentum is research as well. These what has done above will offer theory basis about L. fermentum as high quality probiotic food starter culture.