传统发酵食品及其营养保健功能

The Traditional Fermented Food and Its Nutritional and Health Care Function

传统发酵食品历史悠久,分布广泛,为人们所喜爱。生产传统发酵食品的原料来源很广,发酵采用的微生物种类多样,其发酵形式主要有液态或固态发酵和自然或纯种发酵。传统发酵食品具有丰富的营养价值和强大的保健功能。但是目前,国内外传统发酵食品总体工业化程度较低,需要进一步发展,随着科技的进步,传统发酵食品的市场必将更加广阔。

The traditional fermented food has a long history, the distribution is extensive, liked by people. The raw material sources for producing traditional fermented are very wide and ferment microorganism that adopt are various. Its fermented form is liquid state or solid state fermentation and natural or purebred fermentation. The traditional fermented food has abundant nutritive value and powerful health care function. At present, the traditional fermented food overall industrialized degree is relatively low both at home and abroad, need developing further. With the development of science and technology, the prospect of traditional fermented food should be very broad.