植物源食品发酵与农药残留交互作用研究进展

doi:10.16178/j.issn.0528-9017.20220955

摘要/Abstract

摘要：

农作物在栽培过程中一般都会采用杀虫剂,杀菌剂和其他化学农药来防治病虫害,这必然会导致发酵食品原材料有害物质的残留,从而给植物源发酵食品的质量和安全造成一定的影响。本文综述了农药残留对植物源食品发酵过程的影响,重点讨论了发酵过程中微生物对农药残留的降解和代谢作用,分析了农药残留对植物源发酵食品感官品质和理化性状的影响,旨在为发酵食品农药残留的有关研究提供指导,以确保发酵食品生产的安全性与高质量。

关键词: 发酵食品, 微生物, 农药降解, 品质

中图分类号:

S481.8

王许蜜, 徐玲英, 杨孔谈, 吴欢琪, 王祥云, 潘道东. 植物源食品发酵与农药残留交互作用研究进展[J]. 浙江农业科学, 2023, 64(11): 2776-2780.

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