益生菌发酵果蔬关键技术研究进展

Research Progress on the Key Techniques of the Fruit and Vegetable Products Fermented by Probiotics

益生菌是1类能够促进宿主肠内微生物菌群的生态平衡,对宿主健康及生理功能产生有益作用的活性微生物。本文就益生菌概念、发展历史、在食品工业中的应用,尤其是在发酵果蔬中的关键技术及其应用进行综述,探讨益生菌发酵果蔬关键技术存在的主要问题及未来发展方向。

Probiotics have been defined as living microorganisms. They may promote the ecological balance of intestinal bacteria that exert beneficial effects on the health and/or physiological function of the host. In this paper, the concept of probiotics, the history of their development, their applications in foods especially the use in the fermented fruit and vegetable products, as well as the current research status of the key techniques of the fruit and vegetable products fermented by using probiotics are reviewed. The potential problems and possible research directions in this field in the future are also addressed.