食品与机械2024，Vol.40Issue(11)：211-218,8.DOI:10.13652/j.spjx.1003.5788.2024.80505
乳酸菌协同酵母菌发酵杂粮面包降糖效果研究进展
Research progress on hypoglycemic effect of coarse grain bread fermented by lactic acid bacteria and yeast
摘要
Abstract
Coarse grain bread fermented with lactic acid bacteria and yeast is rich in functional components,such as dietary fiber and polysaccharide,which can help regulate blood sugar levels.This review explores the synergistic effects of lactic acid bacteria and yeast during the fermentation of coarse grains and their role in enhancing the bread's hypoglycemic properties.Specifically,it examines three key mechanisms:promoting the release,generation and transformation of hypoglycemic active ingredients and inhibiting the activity of blood sugar-related enzymes,and looks forward to the future development direction.关键词
乳酸菌/发酵/杂粮面包/协同作用/降糖增效Key words
lactic acid bacteria/mixed grain bread/plant lactobacillus/fermentation/sugar lowering and efficiency enhancing引用本文复制引用
杨欢,刘敬科,李朋亮,刘晶,张爱霞..乳酸菌协同酵母菌发酵杂粮面包降糖效果研究进展[J].食品与机械,2024,40(11):211-218,8.基金项目
河北省现代农业产业技术体系建设专项资金资助项目(编号:HBCT2024080205) （编号:HBCT2024080205）
河北省农林科学院现代农业科技创新专项课题资助项目(编号:2022KJCXZX-SSS-1) （编号:2022KJCXZX-SSS-1）
现代农业产业技术体系建设专项资金资助项目(编号:CARS-06-14.5-A29) （编号:CARS-06-14.5-A29）
