乳酸菌发酵提高果蔬抗氧化性的研究进展

Lactic Acid Fermentation on the Antioxidant Activity of Fruits and Vegetables

乳酸菌是发酵食品中一类常见的细菌,它对发酵果蔬、发酵肉制品的品质形成具有重要的作用。乳酸菌发酵果蔬以后,除了增加果蔬的风味以外,还可显著提高果蔬的抗氧化能力,这对增加产品的益生功效,促进宿主健康具有重要的意义。对乳酸菌发酵提高果蔬抗氧化的作用进行综述,分析目前研究所存在的问题,并对未来发展的方向进行了展望。

Lactic acid bacteria is a kind of common bacteria in fermented food,and it plays an important role in the qualityformation of fermented fruits,vegetables and meat products. Fermentation of fruits and vegetables by lactic acid bacteria,notonly improve the flavor of fruits and vegetables,but also can significantly improve the antioxidant capacity of fruits and vegetables,which is of great significance to increase the probiotic effect of products,and promote the health of the host. In this paper,the effects of fermentation by lactic acid bacteria on the antioxidant capacity of fruits and vegetables were reviewed. Theexisting problems and the future development direction were also discussed.