| 乳酸菌在猪生产中的应用研究进展 |
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| 引用本文： | 许鑫,孟昆,蔡红英,杨培龙,蒋显仁.乳酸菌在猪生产中的应用研究进展[J].中国农业科技导报,2023,25(2):19-26. |
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| 作者姓名： | 许鑫 孟昆 蔡红英 杨培龙 蒋显仁 |
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| 作者单位： | 中国农业科学院饲料研究所，北京 100081 |
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| 基金项目： | 国家重点研发计划项目(2017YFD0400303) |
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| 摘 要： | 乳酸菌（lactic acid bacteria，LAB）是一类能利用可发酵碳水化合物，同时产生大量乳酸的细菌的统称。他们有利于机体健康，通过发酵碳水化合物（主要是葡萄糖）获得能量，从而产生乳酸。对LAB的生物学特性及其在猪生产中的应用研究进展进行了综述，以期为LAB更好地应用于猪生产提供理论依据和参考。
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| 关 键 词： | 乳酸菌 生物学特性 猪生产 |
| 收稿时间： | 2022-01-14 |
Research Progress on Application of Lactic Acid Bacteria in Pig Production |
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| Xin XU,Kun MENG,Hongying CAI,Peilong YANG,Xianren JIANG.Research Progress on Application of Lactic Acid Bacteria in Pig Production[J].Journal of Agricultural Science and Technology,2023,25(2):19-26. |
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| Authors: | Xin XU Kun MENG Hongying CAI Peilong YANG Xianren JIANG |
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| Institution: | Institute of Feed Research，Chinese Academy of Agricultural Sciences，Beijing 100081，China |
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| Abstract: | Lactic acid bacteria （LAB） is a general name of bacteria that can produce a large amount of lactic acid by using fermentable carbohydrates. It is a kind of microorganism beneficial to human health and its way to obtain energy is to ferment carbohydrates （mainly glucose） to produce lactic acid. The biological characteristics of LAB and its application in pig production were summarized， which should provide theoretical basis and reference for the better application of LAB in pig production. |
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| Keywords: | lactic acid bacteria biological characteristics pig production |
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