传统发酵食品中功能成分的研究进展

Research progress in the functional components of the traditional fermented food

传统发酵食品具有悠久的历史,且种类繁多,因其独特的风味和功能而深受大众欢迎。该文就传统发酵食品的功能成分及其作用,以及传统发酵行业所面临的问题作一综述,并对其发展前景进行了展望。

The traditional fermentation food was very popular among the people because of its long history, many kinds; unique flavor and special functions. In this article, the functional ingredients and functions Of the fermentation food were introduced. At the same time, the questions of fermentation industries need to face were also summarized. Finally, the prospects of the fermentation profession were predicted.