食品科学2024，Vol.45Issue(13)：365-372,8.DOI:10.7506/spkx1002-6630-20230724-268
乳酸菌的健康功效及其在发酵茶叶中的应用进展
Research Progress in Health Benefits of Lactic Acid Bacteria and Application in Fermented Tea
摘要
Abstract
Lactic acid bacteria(LAB)are widely used in the development of plant-based fermented foods,which play an important role in forming and improving the unique flavor,and promoting the diversification of nutritional and health benefits of fermented products.This article introduces the health benefits of LAB and reviews the recent applications of LAB in fermented tea with special reference to the basis,the fermentation process and its impact on tea quality.Meanwhile,future prospects for the application of LAB in the production of fermented tea are discussed,hoping to provide a reference for the development of LAB fermented tea products and high-value utilization of summer and autumn tea.关键词
乳酸菌/健康功效/夏秋茶/生物转化/发酵茶叶Key words
lactic acid bacteria/health benefits/summer and autumn tea/biotransformation/fermented tea products分类
轻工纺织引用本文复制引用
陈善敏,王奕,常睿,罗红玉,袁林颖,杨娟..乳酸菌的健康功效及其在发酵茶叶中的应用进展[J].食品科学,2024,45(13):365-372,8.基金项目
重庆市农业科学院绩效激励引导专项(cqaas2022jxjl004) （cqaas2022jxjl004）
