酵素食品加工微生物与功能特性研究进展

doi:10.16178/j.issn.0528-9017.20190137

摘要/Abstract

摘要： 酵素食品是指以新鲜果蔬、谷物、菌菇或其他食用植物等为原料,经微生物发酵形成的,富含多种生物活性物质的功能产品。综述了酵素食品传统加工过程中主要微生物、优势微生物在发酵生产中的应用,并归纳了其消除自由基及预防心血管、肥胖等相关疾病的功能特性,旨在正确认识和理解酵素食品,促进酵素食品从传统方式向现代化加工转型。

关键词: 酵素食品, 主要微生物, 优势微生物, 功能特性

中图分类号:

沈燕飞, 聂小华, 孟祥河, 赵黎明. 酵素食品加工微生物与功能特性研究进展[J]. 浙江农业科学, 2019, 60(1): 112-116.

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酵素食品加工微生物与功能特性研究进展

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