食用酵素及其微生物资源的研究进展

Research Progress on Food Fermented Enzymes and Microbial Resource

近年来,食用酵素因其营养及保健功能获得消费者的认可及研究者的关注。对现阶段食用酵素的种类和功能进行归纳,总结目前微生物资源多样性的研究结果及研究方法,同时对未来的研究方向进行展望,为开发相关功能的酵素产品提供参考。

Recently,the food fermented enzymes were recognized by the consumers and attracted researchers’attention due to their nutritional and health care function.This article summarized the classification and function of food fermented enzymes at present stage,and the research results and methods in microbial resource diversity.At the same time,the prospect in the future research field was put forward in order to provide reference for the development of relevant functional enzyme products.