发酵法制备高品质膳食纤维的研究进展

Advancement of High-quality Dietary Fiber Preparation by Fermentation

提高膳食纤维的品质和生理功能是膳食纤维领域的重要研究方向。发酵法是一种相对安全、高效、低成本的高品质膳食纤维制备方法。本文综述了发酵法制备高品质膳食纤维研究中菌种选择的原则、目前研究中涉及的菌种、不同菌种的制备效果和机理、影响膳食纤维品质的因素等;并对发酵法和其它品质改良、分离纯化方法的配合提出了建议。

Improving the quality of dietary fiber and its physiological functions was the important research direction in dietary fiber research fields.Fermentation was a relatively safe,efficient and low-cost method to prepare high-quality dietary fiber.The principles of strain selection,strains being applied in current research,preparation effects and mechanisms of different strains and influence factors of dietary fiber quality etc were reviewed.Finally,some suggestions about combining with other quality improvement,extraction and purification methods were put forward.