摘要
传统发酵食品不仅具有较高的营养价值,而且具有独特的风味,因而备受消费者的青睐。如各种泡菜、酸奶、奶酪、馒头、发酵香肠等,这些发酵食品中蕴含着丰富的乳酸菌资源。本文主要阐述我国传统发酵食品中乳酸菌资源的开发及其功能特性的研究现状,为充分利用这一天然菌种资源宝库,改善传统发酵食品品质提供理论参考。
Traditional fermented foods not only have higher potential value in nutrient, but also distinctive flavor, favored by consumers. There are many kinds of fermented foods, such as fermentation pickle, yoghourt, cheese, Chinese steamed bread, fermentation sausage and so on, which lactic acid bacteria （LAB） are abundant in. This review focuses on the diversity of LAB in traditional fermented foods and its functional properties. It could provide a theoretical basis for exploiting LAB in fermented foods and improving the quality of traditional fermented foods.
出处
《中国食品学报》
EI
CAS
CSCD
北大核心
2013年第9期174-181,共8页
Journal of Chinese Institute Of Food Science and Technology
基金
国家自然科学基金(31130042)
国家十二五课题(2012BAD37B01)
关键词
传统发酵食品
乳酸菌
功能特性
traditional fermented foods
lactic acid bacteria（LAB）
functional properties
