食品与发酵工业 >

2025 , Vol. 51 >Issue 23: 380 - 389

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.043599

综述与专题评论

微生物发酵蓝莓的研究进展

  • 王心雨 ,
  • 管咏梅 ,
  • 李哲 ,
  • 方嘉婕 ,
  • 郭俊豪 ,
  • 张华 ,
  • 李琼
展开
  • 1(江西中医药大学 药学院,江西 南昌,330004)
    2(经典名方现代中药创制全国重点实验室,江西 南昌,330096)
第一作者:硕士研究生(李琼副教授和张华教授为共同通信作者,E-mail:jzliqiong@163.com;20191002@jxutcm.edu.cn)

收稿日期: 2025-06-16

  修回日期: 2025-07-21

  网络出版日期: 2025-12-25

基金资助

江西省重点研发计划基金项目(20224BBG71023);江西中医药大学博士科研启动基金项目(2023WBZR006);2024年度江西省研究生创新专项(YC2024-S753)

收起

Research progress on microbial fermentation of blueberries

  • WANG Xinyu ,
  • GUAN Yongmei ,
  • LI Zhe ,
  • FANG Jiajie ,
  • GUO Junhao ,
  • ZHANG Hua ,
  • LI Qiong
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  • 1(School of Pharmacy, Jiangxi University of Traditional Chinese Medicine, Nanchang 330004, China)
    2(National Key Laboratory for the Modernization of Classica and Famous Prescriptions of Chinese Medicine, Nanchang 330096, China)

Received date: 2025-06-16

  Revised date: 2025-07-21

  Online published: 2025-12-25

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摘要

蓝莓因含有丰富的营养成分和微量元素被称为“超级水果”,但贮藏困难、易受机械损伤和微生物腐烂等影响,导致活性物质流失。近年来,微生物发酵技术在蓝莓深加工产品开发中广泛应用,发酵后不仅能有效提高功能物质的保留,还能提升蓝莓的风味口感。该文对微生物发酵蓝莓的研究现状进行综述,整理了微生物发酵蓝莓常用的发酵菌种、发酵后物质变化、发酵条件以及发酵后的功能作用及机制。蓝莓大多在有氧条件下采用乳酸菌进行发酵,蓝莓饮发酵条件主要采用初始pH 4.5~5,温度30~37 ℃,时间24~32 h,蓝莓酒发酵条件以初始pH 3~4.5,温度22~25 ℃,时间10~15 d为主,发酵后均会产生有机酸、醇类等风味物质成分,赋予产品浓郁的香气,其功能作用以抗氧化、改善代谢综合征、保护心血管、肠道保护为主,并通过优异的抗氧化力表现出“齿轮效应”发挥调控宿主健康的作用。该文为进一步研究微生物发酵蓝莓的工艺、物质成分、功能作用及机制提供参考,为推动包括功能食品、保健食品在内的蓝莓产品开发提供依据。

关键词： 蓝莓; 微生物; 发酵; 工艺; 功能

本文引用格式

王心雨 , 管咏梅 , 李哲 , 方嘉婕 , 郭俊豪 , 张华 , 李琼 . 微生物发酵蓝莓的研究进展[J]. 食品与发酵工业, 2025 , 51(23) : 380 -389 . DOI: 10.13995/j.cnki.11-1802/ts.043599

Abstract

Blueberries are known as “super fruit” because of their rich nutrients and trace elements, but they are difficult to store and susceptible to mechanical damage and microbial decay, resulting in the loss of active substances.In recent years, microbial fermentation technology has been widely used in the development of blueberry deep-processing products, and fermentation can not only effectively improve the retention of functional substances, but also enhance the flavor and texture of blueberries.In this paper, the current research status of microbial fermentation of blueberries is reviewed, and the commonly used fermentation strains of microbial fermentation of blueberries, the changes of the substances after fermentation, the fermentation conditions, and the functional roles and mechanisms of the fermentation are organized.Most of the blueberries are fermented by lactic acid bacteria under aerobic conditions, and the fermentation conditions of blueberry drink mainly adopt initial pH 4.5-5, temperature 30-37 ℃, and time 24-32 h, and the fermentation conditions of blueberry wine mainly adopt initial pH 3-4.5, temperature 22-25 ℃, and time 10-15 d, which will produce organic acids, alcohols and other flavor material components after fermentation, and endow the products with strong aroma, and their functional role to antioxidant, improve the metabolic syndrome, cardiovascular protection, intestinal protection, and through the excellent antioxidant performance of the ‘gear effect’ to play a role in regulating the host health.This paper provides a reference for further research on the process, composition, function and mechanism of microbial fermentation of blueberries, and provides a basis for promoting the development of blueberry products, including functional foods and health foods.

Key words： blueberry; microorganism; fermentation; process; function

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