竹笋生物发酵的研究进展

Research Progress on Biological Fermentation of Bamboo Shoots

生物发酵不仅可以调控竹笋的风味品质,还可以处理竹笋加工废弃物,促进资源的有效利用。本文综述竹笋及其加工废弃物的发酵方法、竹笋发酵过程中的微生物多样性、竹笋发酵工艺优化、竹笋发酵后的风味物质变化与品质以及竹笋及其加工废弃物的资源化利用。

Biological fermentation can not only control the flavor quality of bamboo shoots,but also treat the processing waste of bamboo shoots and promote the effective utilization of resources.In this paper,the fermentation methods of bamboo shoots and their processing waste,the microbial diversity in the fermentation process,the optimization of bamboo shoots fermentation process,the change and quality of flavor substances after fermentation,and the utilization of bamboo shoots and their processing waste are reviewed.