Research Progress in Lactic Acid Bacteria Fermentation Technology of Plant-Based Foods

Author:

GUAN Qianqian

State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China; College of Food Science & Technology, Nanchang University, Nanchang 330031, China
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XIONG Tao

State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China
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XIE Mingyong

State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China
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摘要:

植物基食品泛指用植物來源的原料制成的食品。進(jìn)入大健康時(shí)代，植物基食品具有較大的增長(zhǎng)空間。乳酸菌發(fā)酵技術(shù)在多元化的植物基食品開發(fā)方面具有明顯潛力，可實(shí)現(xiàn)植物基食品風(fēng)味口感和營(yíng)養(yǎng)健康功效的多元化。因此，植物基乳酸菌發(fā)酵食品產(chǎn)業(yè)面臨良好的發(fā)展機(jī)遇。作者對(duì)國(guó)內(nèi)外植物基乳酸菌發(fā)酵食品的類型、相關(guān)基礎(chǔ)理論和關(guān)鍵技術(shù)研究以及產(chǎn)業(yè)化現(xiàn)狀等進(jìn)行了綜述，并分別從基礎(chǔ)理論、關(guān)鍵技術(shù)、產(chǎn)品開發(fā)等方面簡(jiǎn)要討論了植物基乳酸菌發(fā)酵食品產(chǎn)業(yè)未來發(fā)展趨勢(shì)，旨在為新型植物基乳酸菌發(fā)酵食品研發(fā)提供參考。

Abstract:

Plant-based foods generally refer to food made from plant materials. There is much room for the growth of plant-based foods in the era of great health. Lactic acid bacteria (LAB) fermentation technology has great potentials in the development of diversified plant-based foods, which can achieve the diversification of flavor and health of plant-based foods. Thus, LAB-fermented plant-based foods industry is very promising in the future. This review summarizes the types of LAB-fermented plant-based foods, the relevant basic theories, key technologies as well as the industrialization status at home and abroad, and briefly discusses the main development trend of LAB-fermented plant-based food industry from the aspects of basic theory, key technology, and product a development. The aim of this review is to provide reference for the research and development of new LAB fermented plant-based food products.

關(guān)倩倩,熊濤,謝明勇.植物基食品乳酸菌發(fā)酵技術(shù)研究進(jìn)展[J].食品與生物技術(shù)學(xué)報(bào),2022,41(7):1-11.

GUAN Qianqian, XIONG Tao, XIE Mingyong. Research Progress in Lactic Acid Bacteria Fermentation Technology of Plant-Based Foods[J]. Journal of Food Science and Biotechnology,2022,41(7):1-11.

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