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植物基食品乳酸菌发酵技术研究进展

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2024-12-30 03:25

Research Progress in Lactic Acid Bacteria Fermentation Technology of Plant-Based Foods

Author:

GUAN Qianqian

State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China; College of Food Science & Technology, Nanchang University, Nanchang 330031, China
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XIONG Tao

State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China
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XIE Mingyong

State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China
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摘要:

植物基食品泛指用植物来源的原料制成的食品。进入大健康时代，植物基食品具有较大的增长空间。乳酸菌发酵技术在多元化的植物基食品开发方面具有明显潜力，可实现植物基食品风味口感和营养健康功效的多元化。因此，植物基乳酸菌发酵食品产业面临良好的发展机遇。作者对国内外植物基乳酸菌发酵食品的类型、相关基础理论和关键技术研究以及产业化现状等进行了综述，并分别从基础理论、关键技术、产品开发等方面简要讨论了植物基乳酸菌发酵食品产业未来发展趋势，旨在为新型植物基乳酸菌发酵食品研发提供参考。

Abstract:

Plant-based foods generally refer to food made from plant materials. There is much room for the growth of plant-based foods in the era of great health. Lactic acid bacteria (LAB) fermentation technology has great potentials in the development of diversified plant-based foods, which can achieve the diversification of flavor and health of plant-based foods. Thus, LAB-fermented plant-based foods industry is very promising in the future. This review summarizes the types of LAB-fermented plant-based foods, the relevant basic theories, key technologies as well as the industrialization status at home and abroad, and briefly discusses the main development trend of LAB-fermented plant-based food industry from the aspects of basic theory, key technology, and product a development. The aim of this review is to provide reference for the research and development of new LAB fermented plant-based food products.

引用本文

关倩倩,熊涛,谢明勇.植物基食品乳酸菌发酵技术研究进展[J].食品与生物技术学报,2022,41(7):1-11.

GUAN Qianqian, XIONG Tao, XIE Mingyong. Research Progress in Lactic Acid Bacteria Fermentation Technology of Plant-Based Foods[J]. Journal of Food Science and Biotechnology,2022,41(7):1-11.

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