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乳业科学与技术 ›› 2020, Vol. 43 ›› Issue (2): 56-59.DOI: 10.15922/j.cnki.jdst.2020.02.010

• 专题论述 • 上一篇    

乳酸菌发酵果蔬研究进展

王思轩, 付雪, 朱雪梅, 妥彦峰, 牟光庆, 钱方   

  1. 大连工业大学食品学院, 辽宁 大连 116034
  • 出版日期:2020-03-01 发布日期:2021-11-02
  • 基金资助:
    辽宁省教育厅项目（J2019017）

Recent Progress in Lactobacillus-Fermented Fruits and Vegetables

WANG Sixuan, FU Xue, ZHU Xuemei, TUO Yanfeng, MU Guangqing, QIAN Fang   

  1. (School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China)
  • Online:2020-03-01 Published:2021-11-02

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摘要： 水果和蔬菜具有较高的营养价值，用乳酸菌发酵的果蔬具有营养高、风味正的特点。本文综述用于果蔬发酵的乳酸菌、乳酸菌发酵对果蔬的益生作用、乳酸菌发酵对果蔬产品品质的提升作用及国内外用乳酸菌发酵果蔬的研究现状，探讨乳酸菌发酵果蔬研究中的主要问题和研究方向。

关键词: 乳酸菌；发酵果蔬；益生作用；产品品质；研究进展

Abstract: Fruits and vegetables have a high nutritional value, and they, apart from still being nutritious, has a good flavor after being fermented with Lactobacillus. The present article summarizes the Lactobacillus strains used for fermenting fruits and vegetables, the probiotic effect of fruits and vegetables fermented with Lactobacillus, the quality improvements of fruits and vegetables after Lactobacillus fermentation, and reviews the current global status of Lactobacillus-fermented fruits and vegetables. In addition, the main problems existing in this field and future research directions are discussed.

Key words: Lactobacillus; fermented fruits and vegetables; probiotic effect; product quality; recent progress

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