乳酸菌发酵香菇研究进展

Research Progress of Lentinus edodes Fermentation with Lactic acid bacteria

香菇肉质肥嫩、味道鲜美,营养和保健价值较高,是传统的药食两用原料。乳酸菌是一类存在于自然界中的益生菌,广泛应用于乳品、蔬菜等食品发酵领域。乳酸菌发酵香菇不仅可以促进香菇中大分子有机化合物的分解、释放,利于人体的消化、吸收,同时还提升了香菇的营养及保健价值。对乳酸菌的种类和发酵类型、乳酸菌发酵香菇的可行性和风味特性研究,以及乳酸菌发酵香菇的益生功能和开发应用现状进行综述,并在此基础上对其前景进行展望分析,以期为乳酸菌发酵香菇制品的研制开发提供一定的理论参考价值。

Lentinus edodes are tender and delicious,and have high value of nutritional and health care,which is a traditional medicine and food material.Lactic acid bacteria(LAB)are a type of probiotics that exist in nature and are widely used in the fermentation of dairy products and vegetables.Lactic acid bacteria fermentation not only can promote the decomposition and release of macromolecular organic compounds in Lentinus edodes,but also facilitate the digestion and absorption in human body,and enhance the nutritional and health value of Lentinus edodes.This article summarized the types and fermentation types of Lactic acid bacteria,the feasibility analysis and flavor characteristics research of Lactic acid bacteria fermented mushrooms,as well as the probiotic functions and development and application status of Lactic acid bacteria fermented mushrooms,and analyzed its prospects on this basis,which provides a certain reference value for the development of Lentinus edodes fermentation by lactic acid bacteria.