食用酵素发酵代谢及功能特性研究进展  

Research Progress on Fermentation Metabolism and Functional Characteristics of Edible Fermented Extract

作　　者：蔡丽琴 王伟军 李延华[1] 林蒙蒙 方鲁平 CAI Liqin;WANG Weijun;LI Yanhua;LIN Mengmeng;FANG Luping(College of Food Science and Biotechnology,Zhejiang Gongshang University,Hangzhou 310018,China;Research&Development Institute,Zhejiang Yiming Food Co.,Ltd.,Wenzhou 325000,China)

机构地区：[1]浙江工商大学食品与生物工程学院,浙江杭州310018 [2]浙江一鸣食品股份有限公司,浙江温州325000

出　　处：《食品工业科技》2021年第20期408-414,共7页Science and Technology of Food Industry

基　　金：浙江省重点研发计划(编号:2019C02091);浙江工商大学2019年国家级一般培育项目(编号:1110XJ8019395)。

摘　　要：食用酵素是一种以动物、植物、食用菌等为原料,添加或不添加辅料,经微生物发酵制得的含有特定生物活性成分,可供人类食用的酵素产品。随着人们饮食要求的日益提高,食用酵素因其具有多功能特性而开始被食品界学者深入研究,在国内外取得一定研究进展,但人们对食用酵素的了解仍有所欠缺。因此本文简介了食用酵素发酵机理、微生物组成及其作用,综述了食用酵素潜在的功能以及目前食用酵素产品存在的问题,旨在为促进食用酵素行业发展提供一定理论基础。Edible fermented extract is a kind of product which is available for human consumption.Edible fermented extract is made from animal,plant,edible fungus and other raw materials with or without auxiliary materials,fermented by microorganism and with specific biological active ingredient.With the improvement of people's diet,edible fermented extract has been studied deeply by food scholars because of its multi-functional characteristics.Though research progress of edible fermented extract has been made,the understanding of the edible fermented extract is still not comprehensive.This review introduces the fermentation mechanism,microbial composition and function of edible fermented extract,summarizes the potential function and the existing problems of the edible ferment products.The purpose is to provide certain theoretical basis for promoting the development of edible ferment industry.

关 键 词：食用酵素 发酵机理 微生物 功能特性 问题分析 

分 类 号：TS201.2[轻工技术与工程—食品科学]