微生物发酵工程对食品营养及保健功能的影响  

Effect of Microbial Fermentation Engineering on Nutrition and Health Function of Food

作　　者：张䶮 ZHANG Yan(Zhoukou Vocational College of Arts and Science,Zhoukou 466000,China)

机构地区：[1]周口文理职业学院,河南周口466000

出　　处：《现代食品》2025年第4期100-102,共3页Modern Food

摘　　要：微生物发酵工程通过利用微生物的代谢活动,能够显著提升食品的营养价值和保健功能。该技术能够将复杂物质转化为易于吸收的营养成分,如蛋白质、氨基酸、维生素和矿物质,同时改善脂肪酸组成并生成功能性寡糖和多糖。发酵过程中产生的酶类和抗氧化物质等活性成分,具有增强免疫力、改善肠道健康和预防慢性疾病的作用。随着生物技术的发展,微生物发酵工程在食品工业中的应用范围不断扩大,为开发新型功能性食品提供了科学依据,推动了食品工业的可持续发展。Microbial fermentation engineering can significantly improve the nutritional value and health function of food by utilizing the metabolic activities of microorganisms.The technology enables the conversion of complex substances into easily absorbed nutrients such as proteins,amino acids,vitamins and minerals,while improving fatty acid composition and generating functional oligosaccharides and polysaccharides.Active ingredients such as enzymes and antioxidants produced during the fermentation process have the effect of boosting immunity,improving intestinal health and preventing chronic diseases.With the development of biotechnology,the application range of microbial fermentation engineering in the food industry continues to expand,which provides a scientific basis for the development of new functional foods and promotes the sustainable development of the food industry.

关 键 词：微生物发酵工程 食品营养 保健功能 功能性食品 慢性疾病预防 

分 类 号：TS201.2[轻工技术与工程—食品科学]