微生物发酵食品的营养特征与保健功效  

Discussion on the Nutritional Characteristics and Health Functions of Microbial Fermented Food

作　　者：史崇颖[1] 田洋[1] 吕薇[2] 温月香[2] 史清亮[2] 

机构地区：[1]云南农业大学食品科学技术学院,云南昆明650201 [2]山西省农业科学院农业环境与资源研究所,山西太原030006

出　　处：《科技情报开发与经济》2012年第8期116-118,共3页Sci-Tech Information Development & Economy

基　　金：山西省软科学研究计划项目(项目编号为2011041027-01)

摘　　要：微生物发酵食品有着悠久的历史渊源和特殊的保健功效,尤其是现代微生物发酵食品具有产业化开发前景,在食疗养生学与食疗康复学领域中占有一席之地。介绍了微生物发酵食品及其菌种资源,阐述了微生物发酵食品的营养特征与保健功效。The microbial fermented food possesses ancient origins and special health effects, especially the modern microbial fermented food, which has the industrial development prospects, has a place in the fields of dietotherapy health science and dietotherapy rehabilitation science. This paper introduces the microbial fermented food and its strain resources, and expounds the nutritional characteristics and health effects of microbial fermented food.

关 键 词：微生物发酵食品 菌种资源 营养特征 保健功效 

分 类 号：TS201.3[轻工技术与工程—食品科学]