人参的益生菌发酵及其发酵产品研究进展  

Research progress on probiotic fermentation of ginseng and its products

作　　者：张倩 国立东[1] 都晓伟[1] ZHANG Qian;GUO Lidong;DU Xiaowei(School of Pharmacy,Heilongjiang University of Chinese Medicine,Harbin 150040,China)

机构地区：[1]黑龙江中医药大学药学院,黑龙江哈尔滨150040

出　　处：《食品与发酵工业》2022年第13期311-319,共9页Food and Fermentation Industries

基　　金：黑龙江省教育厅海外学人及教师骨干科技资助项目(1053HQ012);黑龙江中医药大学科研基金项目(2018jkcy01)。

摘　　要：益生菌发酵是转化人参皂苷的重要方法。益生菌种类繁多,包括细菌及真菌两大类型,不同类型益生菌产生的糖苷酶能够特异性水解糖基实现人参皂苷的转化,提高稀有皂苷的产率及发酵产物的生物活性,将其用于人参食品的开发,对功能性产品的研制具有实际意义。该文重点阐述了不同类型的益生菌及复合菌对人参转化的研究概况,介绍了益生菌转化人参皂苷的作用机制,汇总了近年来国内外人参发酵产品的开发进展,对目前益生菌发酵人参存在的问题进行了讨论,指出了目前稀有人参皂苷靶向转化的局限性及发酵产品的单一性,以期为稀有人参皂苷的定向转化及人参发酵食品的制备提供有益的参考。Probiotic fermentation is an important method to transform ginsenosides.There are many kinds of probiotics,including bacteria and fungi.Different types of probiotics produce different glycosidases,which realize ginsenosides transformation by acting on different sites of ginsenosides,thus improving the conversion rate of rare ginsenosides and the biological activity of fermentation products.The combination of probiotics and ginseng has a great practical significance for the development of functional ginseng products.This review describes the research status of conversion efficiency of different probiotics and their compounds on ginseng,and introduces the mechanism of ginsenosides transformation by probiotics.And related ginseng products produced by probiotic fermentation are reviewed.The limitation in targeted transformation of rare ginsenosides and diversity of fermented products are pointed out.It is expected to provide a useful reference for the targeted transformation of rare ginsenosides and the preparation of ginseng fermented food.

关 键 词：人参 人参皂苷 微生物转化 益生菌 人参发酵食品 

分 类 号：TS201.3[轻工技术与工程—食品科学]