发酵果蔬的肠道益生作用及未来发展趋势  

Fermented Fruits and Vegetables:Beneficial Effect on the Gut and Development Trends

作　　者：李潇 李莉峰[1] LI Xiao;LI Lifeng(Institute of Food and Processing,Liaoning Academy of Agricultural Sciences,Shenyang 110161,Liaoning,China)

机构地区：[1]辽宁省农业科学院食品与加工研究所,辽宁沈阳110161

出　　处：《食品研究与开发》2024年第22期218-224,共7页Food Research and Development

基　　金：辽宁省开原市农产品加工科技特派团(2023020652-JH5/104)。

摘　　要：果蔬本身营养丰富,经益生菌发酵后兼具较高的营养价值与独特的风味口感,深受消费者的喜爱。发酵果蔬通过促进肠道微生物平衡并提供丰富的营养物质,对调节肠道健康具有重要作用。该文着重对发酵果蔬的种类、发酵果蔬对肠道的益生功能以及发酵果蔬相关研究的未来发展趋势进行综述,以期为我国发酵果蔬的研究与应用提供参考。Although fruits and vegetables were inherently nutritious,those fermented with probiotics had both high nutritional values and unique flavors and tastes,being deeply popular among consumers.Fermented fruits and vegetables played an important role in improving intestinal health by regulating gut microbiota balance and providing abundant nutrients.Therefore,the research progress in fermented fruits and vegetables were re-viewed regarding the types and the beneficial effect on the gut.In addition,the development trends in the re-search on fermented fruits and vegetables were prospected,with a view to providing a theoretical reference for the research and application of fermented fruits and vegetables.

关 键 词：益生菌 发酵果蔬 肠道环境 肠道益生功能 发展趋势 

分 类 号：TS255.1[轻工技术与工程—农产品加工及贮藏工程]