食品工业2024,Vol.45Issue(7) :160-164.

酵母后生元的研究进展

Research Progress of Yeast Postbiotics

盛周煌 刘乔 陈智仙
食品工业2024,Vol.45Issue(7) :160-164.

酵母后生元的研究进展

Research Progress of Yeast Postbiotics

盛周煌 1刘乔 1陈智仙1
扫码查看

作者信息

  • 1. 酵母功能湖北省重点实验室(宜昌 443000);宜昌市营养健康食品工程技术研究中心(宜昌 443000)
  • 折叠

摘要

在人们保健意识提升、健康食品需求增加的推动下,关于后生元的研究越来越多.然而当前的研究集中在乳酸菌类后生元,关于酵母后生元的研究少见报道.本文从功能和应用方面阐述了酵母后生元的研究进展,为未来酵母后生元的科学研究及产业化发展提供参考.

Abstract

With the promotion of people's awareness of health and the increasing demand for healthy food,there is an increasing amount of research on postbiotics.However,current research focuses on the postbiotics of lactic acid bacteria,and there are few reports on the postbiotics of yeast.This article elaborates on the research progress of yeast postbiotics from the perspectives of function and application,providing reference for future scientific research and industrial development of yeast postbiotics.

关键词

酵母后生元/功能/应用

Key words

yeast postbiotics/function/application

引用本文复制引用

出版年

2024
食品工业
上海市食品工业研究所

食品工业

影响因子:0.47
ISSN:1004-471X
段落导航相关论文