食品与发酵工业2024，Vol.50Issue(20)：393-399,7.DOI:10.13995/j.cnki.11-1802/ts.038316
植物酵素功能与安全性研究进展
Research progress on function and safety issues of plant Jiaosu
摘要
Abstract
Plant Jiaosu is a product obtained by fermenting fruits and vegetables under microorganisms.They have garnered considera-ble consumer interest in recent years owing to their substantial market worth.Although there has been various research on plant Jiaosu,an-alyzing its manufacturing process,composition,function,potential safety hazards,and controlling strategies was still needed.Hence,this review aimed to demonstrate the categories of plant Jiaosu,their primary active substances,flavor,production methods,functions,poten-tial safety risks,and improvement strategies.Plant Jiaosu comprised probiotics,enzymes,organic acids,amino acids,and polyphenols.These chemicals contributed to the distinctive flavor of the plant Jiaosu.Plant Jiaosu had many functions,such as enhancing antioxidant capabilities,treating chronic illnesses,regulating gut microbiota,antibacterial/anti-inflammatory activities,mitigating obesity,and pro-tecting the liver.Nevertheless,foodborne pathogens,methanol,and biogenic amines in plant Jiaosu raised safety issues.These issues can be reduced by using appropriate sterilization methods and designed fermentation processes.This research provides significant insights on the development of plant enzyme products.关键词
植物酵素/益生菌/发酵/风味/营养功效Key words
plant Jiaosu/probiotics/fermentation/flavor/nutritional benefits引用本文复制引用
檀茜倩,程笑笑,周振彧,崔方超,吕欣然,李学鹏,励建荣..植物酵素功能与安全性研究进展[J].食品与发酵工业,2024,50(20):393-399,7.基金项目
萝卜精深加工项目(2021) （2021）
