食用酵素的研究及发展前景分析

The research and development prospect of edible Jiaosu

食用酵素指的是一种以新鲜果蔬、食用真菌、谷物或中草药等为原料,经过酵母菌、乳酸菌等多种有益菌发酵而成的功能性发酵产品,因其含有多种生物活性物质和保健功效而受到关注,具有极大的发展前景。该文综合分析了近年来食用酵素的研究进展,对不同类型食用酵素生产中的微生物、发酵工艺、安全指标以及主要功能活性进行总结比较,最后针对我国食用酵素产业现阶段存在问题和未来的发展方向进行讨论,旨在正确认识和理解食用酵素产品,为规范食用酵素产品生产加工提供理论依据,促进食用酵素产品的生产方式由传统向现代化加工转型。

Edible Jiaosu refers to a kind of nature fermented functional products,which is fermented by probiotics using fresh fruits,vegetables,edible fungi,grains or Chinese herbs as materials.With a variety of bioactive substances,edible Jiaosu has attracted an increasing attention of researchers and become popular all over the world in recent years.This review elucidated the recent studies of edible Jiaosu from aspects of basic classification,relative microorganisms,fermentation technology,safety indexes,functional activities,and so on.The existing problems and development prospects of edible Jiaosu were discussed.This review aims to contribute to thorough understanding of edible Jiaosu,as well as provide theoretical basis for its normalized manufacturing process and promoting the modernization of its production.