摘要
谷物食品是人类能量摄入的主要来源之一,随着人们生活水平的提高,谷物食品的营养价值和食用品质受到了广泛关注。发酵是改善食品性质、功能及营养缺陷的重要方法,也是谷物加工的重要手段。乳酸菌能够利用碳水化合物进行生长代谢,在食品工业中被广泛应用于各种发酵制品,其发酵产生的代谢产物有许多重要的生理功能,包括调节肠道菌群平衡、提高免疫力、抗菌和抗肿瘤等。因此,乳酸菌发酵在谷物食品中的研究与应用,对提升食品品质具有重要意义。本文综述了乳酸菌发酵对谷物营养成分、生物功能和结构、理化性质的影响,总结了乳酸菌发酵谷物产品的优势以及乳酸菌发酵在多种谷物产品中的应用,分析了乳酸菌发酵谷物食品目前研究的不足及可能的发展方向,拟为乳酸菌发酵在谷物中的研究与开发提供参考。
Cereal food is one of the main sources of human energy intake,and its nutritional value and edible quality have received widespread attention with the improvement of people’s living standards.Fermentation is an important method for improving food properties,functions,and nutritional deficiencies,as well as an important means of grain processing.Lactic acid bacteria can utilize carbohydrates for growth and metabolism,and are widely used in various fermented products in the food industry.The metabolites produced by fermentation have many important physiological functions,including regulating the balance of intestinal flora,improving immunity,anti-bacterial and anti-tumor probiotics.Therefore,the research and application of lactic acid bacteria fermentation in grain food is of great significance for improving food quality.This paper reviewed the effects of lactic acid bacteria fermentation on nutrient composition,biological function,structure and physicochemical properties of cereals,summarized the advantages of lactic acid bacteria fermentation of cereal products and its application in a variety of cereal products.The deficiency and possible development direction of lactic acid bacteria fermentation cereal food were analyzed in order to provide reference for the research and development of lactic acid bacteria fermentation in cereal.
作者
马春敏
付佳宁
吴巧艳
王冰
杨杨
边鑫
张娜
MA Chun-Min;FU Jia-Ning;WU Qiao-Yan;WANG Bing;YANG Yang;BIAN Xin;ZHANG Na(School of Food Engineering,Harbin University of Commerce,Harbin 150028)
出处
《食品安全质量检测学报》
CAS
北大核心
2023年第22期29-38,共10页
Journal of Food Safety and Quality
基金
国家重点研发计划项目(2021YFD2100902-3)
国家自然科学基金项目(32072258)
中央引导地方科技发展专项项目(ZY2022B-HRB-12)
黑龙江省青年人才托举项目(2022QNTJ010)
黑龙江省普通高等学校青年创新人才培养计划项目(UNPYSCT-2020218)。
关键词
乳酸菌
发酵
谷物产品
lactic acid bacteria
fermentation
cereal products
