多菌种混合发酵果蔬汁的研究进展
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国家自然科学基金青年科学基金项目(31701618); 辽宁省教育厅科学研究面上项目(LJKZ1016)


Research Progress on Mixed Fermentation of Multiple Strains for Fruits and Vegetables Juice
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    摘要:

    果蔬作为日常重要饮食之一,富含各种营养物质,也是微生物发酵的理想基质。随着“酵素”产品的兴起,发酵果蔬汁受到普遍关注。学者前期研究发现,有些营养物质靠单一菌种是无法合成的,必须依靠多菌种混合发酵。混菌发酵相对于单菌发酵而言,代谢机制更加复杂,发酵产物更加丰富。本文概述了混菌发酵果蔬汁的研究进展,重点阐述发酵菌种特性及混菌发酵对果蔬汁风味、功能性和贮藏品质的影响机制,以期为混菌发酵果蔬汁产品的开发与品质提升提供参考。

    Abstract:

    Fruits and vegetables as important diet, are rich in various nutrients, and they are also the ideal substrate for microbial fermentation. With the rise of “enzymes” product, fermented fruits and vegetables juice have attracted widespread attention. Previous studies by scholars found that some nutrients could not be synthesized by a single strain, and they had to be obtained by the co-fermentation with multiple strains. Compared with single strain fermentation, mixed strain fermentation had more complex metabolic mechanism and more abundant fermentation products. In this paper, the research progress of mixed strain fermentation juice was summarized, and the characteristics of fermentation strains and the influence mechanism of mixed strain fermentation on flavor, function and storage quality of fruits and vegetables juice were emphatically expounded. This review could provide some reference on the product development and quality improvement of mixed fermentation juice.

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朱丹实,吴逗逗, 沈雨思,蔡 天,白梧桐,曹雪慧,刘 贺.多菌种混合发酵果蔬汁的研究进展[J].中国食品学报,2021,21(10):343-352

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  • 在线发布日期: 2021-11-22
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