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乳酸菌发酵胡萝卜工艺与人类健康研究进展

  • 居子瑄 ,
  • 王文琼 ,
  • 钱易 ,
  • 李文静 ,
  • 刘敏 ,
  • 瞿恒贤 ,
  • 郭胜 ,
  • 顾瑞霞
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  • 1(扬州大学 食品科学与工程学院 江苏省乳品生物技术与安全控制重点实验室,江苏 扬州,225127)
    2(维维食品饮料股份有限公司,江苏 徐州,221111)
第一作者:硕士研究生(顾瑞霞教授为通信作者,E-mail:guruixia1963@163.com)

收稿日期: 2023-10-08

  修回日期: 2023-10-30

  网络出版日期: 2024-08-21

基金资助

“十四五”国家重点研发计划项目(2022YFD2101503);国家自然科学基金面上项目(31972094);扬州市-扬州大学市校合作共建科技创新平台项目(YZ2020265)

Progress of lactic acid bacteria fermentation carrot process and human health research

  • JU Zixuan ,
  • WANG Wenqiong ,
  • QIAN Yi ,
  • LI Wenjing ,
  • LIU Min ,
  • QU Hengxian ,
  • GUO Sheng ,
  • GU Ruixia
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  • 1(Jiangsu Key Lab of Dairy Biological Technology and Safety Control, College of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China)
    2(V V Food & Beverage Co. Ltd., Xuzhou 221111, China)

Received date: 2023-10-08

  Revised date: 2023-10-30

  Online published: 2024-08-21

摘要

乳酸菌发酵胡萝卜可以延长胡萝卜的保质期,提高胡萝卜的营养价值、安全性,并带来独特的口感和风味。该文归纳了植物乳杆菌、短乳杆菌、鼠李糖乳杆菌等不同乳酸菌发酵对胡萝卜感官特性和营养成分的影响,从乳酸菌发酵方式包括单一菌种和复合菌种发酵,胡萝卜的发酵形态,以及胡萝卜的前处理工艺对发酵胡萝卜的感官品质和功能性营养因子释放的影响。综合分析了不同发酵工艺对发酵胡萝卜产品品质的影响。从乳酸菌发酵胡萝卜产品与人类健康的角度,总结了发酵胡萝卜在调节肠道菌群结构、调节血糖以及改善睡眠等方面的生理作用机制。并对产业未来发展进行展望,以期为乳酸菌发酵胡萝卜产业的发展提供理论依据。

本文引用格式

居子瑄 , 王文琼 , 钱易 , 李文静 , 刘敏 , 瞿恒贤 , 郭胜 , 顾瑞霞 . 乳酸菌发酵胡萝卜工艺与人类健康研究进展[J]. 食品与发酵工业, 2024 , 50(15) : 333 -339 . DOI: 10.13995/j.cnki.11-1802/ts.037578

Abstract

Lactic acid bacteria fermentation of carrots can prolong the shelf life of carrots, improve their nutritional value, safety, and bring unique taste and flavor.This paper summarized the effects of fermentation with different lactic acid bacteria such as Lactobacillus plantarum, Lactobacillus brevis, and Lactobacillus rhamnosus on the sensory properties and nutrient composition of carrots, and the effects of the fermentation methods of lactic acid bacteria, including single-strain and composite-strain fermentation, fermentation morphology of carrots, and the pretreatment processes of carrots, on the sensory qualities and the release of the functional nutrient factors of fermented carrots.The effects of different fermentation processes on the quality of fermented carrot products were comprehensively analyzed.From the perspective of lactic acid bacteria fermented carrot products and human health, the physiological mechanisms of fermented carrots in regulating the structure of intestinal flora, regulating blood glucose, and improving sleep were summarized.The future development of the industry was also prospected, with a view to providing a theoretical basis for the development of lactobacilli fermented carrot industry.

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