摘要
乳酸菌发酵胡萝卜可以延长胡萝卜的保质期,提高胡萝卜的营养价值、安全性,并带来独特的口感和风味。该文归纳了植物乳杆菌、短乳杆菌、鼠李糖乳杆菌等不同乳酸菌发酵对胡萝卜感官特性和营养成分的影响,从乳酸菌发酵方式包括单一菌种和复合菌种发酵,胡萝卜的发酵形态,以及胡萝卜的前处理工艺对发酵胡萝卜的感官品质和功能性营养因子释放的影响。综合分析了不同发酵工艺对发酵胡萝卜产品品质的影响。从乳酸菌发酵胡萝卜产品与人类健康的角度,总结了发酵胡萝卜在调节肠道菌群结构、调节血糖以及改善睡眠等方面的生理作用机制。并对产业未来发展进行展望,以期为乳酸菌发酵胡萝卜产业的发展提供理论依据。
Lactic acid bacteria fermentation of carrots can prolong the shelf life of carrots,improve their nutritional value,safety,and bring unique taste and flavor.This paper summarized the effects of fermentation with different lactic acid bacteria such as Lactobacillus plantarum,Lactobacillus brevis,and Lactobacillus rhamnosus on the sensory properties and nutrient composition of carrots,and the effects of the fermentation methods of lactic acid bacteria,including single-strain and composite-strain fermentation,fermentation morphology of carrots,and the pretreatment processes of carrots,on the sensory qualities and the release of the functional nutrient factors of fermented carrots.The effects of different fermentation processes on the quality of fermented carrot products were comprehensively analyzed.From the perspective of lactic acid bacteria fermented carrot products and human health,the physiological mechanisms of fermented carrots in regulating the structure of intestinal flora,regulating blood glucose,and improving sleep were summarized.The future development of the industry was also prospected,with a view to providing a theoretical basis for the development of lactobacilli fermented carrot industry.
作者
居子瑄
王文琼
钱易
李文静
刘敏
瞿恒贤
郭胜
顾瑞霞
JU Zixuan;WANG Wenqiong;QIAN Yi;LI Wenjing;LIU Min;QU Hengxian;GUO Sheng;GU Ruixia(Jiangsu Key Lab of Dairy Biological Technology and Safety Control,College of Food Science and Engineering,Yangzhou University,Yangzhou 225127,China;V V Food&Beverage Co.Ltd.,Xuzhou 221111,China)
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2024年第15期333-339,共7页
Food and Fermentation Industries
基金
“十四五”国家重点研发计划项目(2022YFD2101503)
国家自然科学基金面上项目(31972094)
扬州市-扬州大学市校合作共建科技创新平台项目(YZ2020265)。
关键词
胡萝卜
乳酸菌
发酵
营养
功能特性
carrot
lactic acid bacteria
fermentation
nutrition
functional properties
