益生菌的生理功能及其在果蔬汁发酵中的应用研究进展
Research Progress on the Physiological Functions of Probiotics and the Application in Fermented Fruit and Vegetable Juices
张蕊 1袁晶1
作者信息
- 1. 甘肃省农业科学院农产品贮藏加工研究所,甘肃 兰州 730070
- 折叠
摘要
益生菌具有调节肠道微生态系统,增强机体免疫功能等功效.利用益生菌发酵果蔬汁,可提高果蔬利用率,增强果蔬功能性,已成为果蔬深加工行业的研究热点.概述了益生菌的生理功能及其在果蔬汁发酵中的应用,以期为益生菌发酵果蔬汁研究提供参考.
Abstract
Probiotics possess functionalities such as regulating the intestinal microecosystem and enhancing bodies'immune functions.Utilizing probiotics to ferment fruit and vegetable juices can improve the utilization rate of fruits and vegetables and enhance their functionality,which has become a research hotspot in the deep processing industry of fruits and vegetables.This review summarizes the physiological functions of probiotics and their application in the fermentation of fruit and vegetable juices,aiming to provide a reference for research on probiotic-fermented fruit and vegetable juices.
关键词
益生菌/生理功能/果蔬汁/发酵/应用Key words
Probiotics/Function/Fruit and vegetable juice/Ferment/Application引用本文复制引用
出版年
2024
国家科技期刊平台
NSTL
万方数据