摘要
微生物酵素是以一种或多种新鲜蔬菜、水果、菌菇、中草药等为原料,经多种有益菌发酵而产生的,含有丰富的维生素、酶、矿物质和次生代谢产物等营养成分,并具有抗氧化性、抑菌性和抗炎性等的功能性微生物发酵产品。该文综述了微生物酵素的发酵机理、发酵菌种、传统工艺、功能性成分及生物活性,为高效定向开发功能性微生物酵素产品,并实现其工业化提供了一定的理论支撑。
Microbial natural -ferment is a functional microbial ferment product produced by fermenting one or more fresh vegetables, fruits, mushroom, Chinese herbal medicine and other raw materials, which contains a variety of beneficial microorganisms and is rich in vitamins, enzymes, minerals, secondary metabolites and other nutritional ingredients. It possesses antioxidant, antibacterial, and anti - inflammatory function. In this paper, the research progress on ferment mechanism, ferment strain, traditional technology, functional composition and biological activity of microbial natural -ferment was expounded, which provided a theoretical support for efficient directed development of functional naturalferment products and its industrialization.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2016年第7期283-287,共5页
Food and Fermentation Industries
基金
浙江省大学生科技创新计划(新苗人才计划)
关键词
微生物酵素
发酵机理
发酵菌种
工艺
功能性成分
microbial natural-ferment
ferment mechanism
strain
technology
functional composition
