摘要
乳酸菌在植物基发酵食品中研究应用广泛,对改善并形成发酵产品的独特风味品质、促进营养健康功效多元化等方面具有重要作用。本文介绍了乳酸菌的健康功效,综述了近几年其在发酵茶叶中的应用现状,简述了乳酸菌在发酵茶叶中的应用基础、工艺差异及其对茶叶品质的影响,并对乳酸菌在发酵茶叶中的研究及应用提出了展望,以期为乳酸发酵茶制品的研发和夏秋茶资源高值化利用提供参考。
Lactic acid bacteria(LAB)are widely used in the development of plant-based fermented foods,which play an important role in forming and improving the unique flavor,and promoting the diversification of nutritional and health benefits of fermented products.This article introduces the health benefits of LAB and reviews the recent applications of LAB in fermented tea with special reference to the basis,the fermentation process and its impact on tea quality.Meanwhile,future prospects for the application of LAB in the production of fermented tea are discussed,hoping to provide a reference for the development of LAB fermented tea products and high-value utilization of summer and autumn tea.
作者
陈善敏
王奕
常睿
罗红玉
袁林颖
杨娟
CHEN Shanmin;WANG Yi;CHANG Rui;LUO Hongyu;YUAN Linying;YANG Juan(Tea Research Institute,Chongqing Academy of Agricultural Sciences,Chongqing 402160,China)
出处
《食品科学》
EI
CAS
CSCD
北大核心
2024年第13期365-372,共8页
Food Science
基金
重庆市农业科学院绩效激励引导专项(cqaas2022jxjl004)。
关键词
乳酸菌
健康功效
夏秋茶
生物转化
发酵茶叶
lactic acid bacteria
health benefits
summer and autumn tea
biotransformation
fermented tea products
