摘要
功能性食品具有生理功能,其生产材料可分别来源于植物、动物以及微生物。微生物源功能性食品是指利用微生物通过发酵方法制取的功能发酵制品,包括功能性因子和食品。在通常情况下一些本来存在于天然动植物中,但由于含量太低,或在自然界存在较分散,难以收集的功能因子,通过微生物制取是一个重要的途径,因此利用微生物发酵生产功能食品是近年来功能性食品研究的一个重要热点。目前利用微生物制取的功能食品主要有真菌多糖、功能性油脂、微生态制剂、功能性低聚糖、L-肉碱、活性多肽、红曲等。
The origin of functional foods was extensive including plants, animals and microorganisms. Functional foods gained from microorganism by means of fermentation were mainly functional factors and foods made by biotechnology. Some functional factors, existed in natural but their concentration are very low, could be enriched by microorganisms. Presently, gaining functional foods by microorganisms is a hot research point in functional foods study. These functional foods mainly include fungous polysaccharides, functional oil, microecologics, functional oligosaccharides, L-carnitine, bioactive peptides and monascus.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2005年第9期609-612,共4页
Food Science
关键词
微生物
功能性食品
发酵
microbiology
functional food. fermentation
