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食用菌乳酸发酵饮料风味特性及健康益处研究进展

  • 赵瑞华 ,
  • 张婷 ,
  • 贺晓龙 ,
  • 陈国梁
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  • 1(延安大学 生命科学学院,陕西 延安,716000)
    2(陕西省黄土高原菌产业生态循环发展工程技术研究中心,陕西 延安,716000)
第一作者:博士,副教授(通信作者,E-mail:zhaohua506@sohu.com)

收稿日期: 2025-08-19

  修回日期: 2025-10-10

  网络出版日期: 2026-06-15

基金资助

国家自然科学基金项目(32260797)

Research progress on flavor characteristics and health benefits of lactic acid-fermented beverages from edible fungi

  • ZHAO Ruihua ,
  • ZHANG Ting ,
  • HE Xiaolong ,
  • CHEN Guoliang
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  • 1(College of Life Sciences, Yan’an University, Yan’an 716000, China)
    2(Research and Development Centre of Ecological and Sustainable Application of Microbial Industry of the Loess Plateau in Shaanxi Province, Yan’an 716000, China)

Received date: 2025-08-19

  Revised date: 2025-10-10

  Online published: 2026-06-15

摘要

食用菌乳酸发酵饮料因其独特的风味和潜在的健康益处而越来越受消费者欢迎。与发酵前相比,经乳酸菌发酵的食用菌饮料整体品质有显著提升。乳酸菌是食用菌乳酸发酵饮料中产生独特风味成分的主体,这些风味成分包括醇类、酮类、醛类、酯类、有机酸、氨基酸和核苷酸等,共同赋予饮料复杂的口味。此外,发酵过程增强了食用菌饮料的生物活性,使其具有抗氧化、调节肠道菌群、增强免疫力等潜在健康益处。该文综述了食用菌乳酸发酵饮料的工艺优化、乳酸菌发酵对饮料风味的修饰作用、对生物活性的影响,强调了乳酸菌在塑造发酵食用菌饮料独特口感中所起的作用,讨论了食用菌乳酸发酵饮料的潜在健康益处。此外,还探讨了该领域未来的发展前景与挑战,旨在为提升食用菌乳酸发酵饮料风味与健康品质提供参考。

本文引用格式

赵瑞华 , 张婷 , 贺晓龙 , 陈国梁 . 食用菌乳酸发酵饮料风味特性及健康益处研究进展[J]. 食品与发酵工业, 2026 , 52(10) : 420 -429 . DOI: 10.13995/j.cnki.11-1802/ts.044277

Abstract

Lactic acid-fermented beverages from edible fungi are gaining popularity among consumers for their unique flavors and potential health benefits.Compared with their pre-fermented counterparts, the overall quality of lactic acid-fermented beverages from edible fungi is significantly improved.Lactic acid bacteria (LAB) are the main producers of unique flavor components in lactic acid-fermented beverages from edible fungi.These components include alcohols, ketones, aldehydes, esters, organic acids, amino acids, and nucleotides, which collectively endow the beverage with a complex taste.Furthermore, the fermentation process enhances the bioactivity of edible fungi beverages, endowing them with potential health benefits such as antioxidant activity, intestinal flora regulation, and immune enhancement.This study reviews the process optimization of lactic acid-fermented beverages from edible fungi, the modifying effect of LAB fermentation on the flavor of such beverages, and its impact on their bioactivity.It emphasizes the role of LAB in shaping the unique taste of these fermented beverages and discusses their potential health benefits.In addition, the future development prospects and challenges in this field are discussed, aiming to provide references for improving the flavor and health quality of lactic acid-fermented beverages from edible fungi.

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