最近的Lactobacillus plantarum发酵的进展改变了以水果为基础的产品:风味特性,生物活性和实际生产应用
Zhibin Xing1,2,3, Xizhe Fu1,2,3, Hao Huang4
1Engineering Research Center of Storage and Processing of Xinjiang Characteristic Fruits and Vegetables, Ministry of Education, School of Food Science, Shihezi University, Shihezi, Xinjiang, People's Republic of China.
Comprehensive reviews in food science and food safety
|March 26, 2025
概括
发酵的水果与植物乳杆菌增强风味,挥发性化合物,和有益的生物活性. 这一过程创造了改良的果实衍生功能性食物,具有抗氧化和抗炎作用.
科学领域:
- 微生物学 微生物学
- 食品科学 食品科学 食品科学
- 生物技术是生物技术.
背景情况:
- 植物乳杆菌 (Lactobacillus plantarum) 是一种具有多样性和多种应用的多功能格拉姆阳性细菌.
- 这种细菌非常适合发酵水果和蔬菜介质,提高产品质量.
研究的目的:
- 调查 Lactobacillus plantarum 发酵对水果产品的影响.
- 分析发酵水果的风味,挥发性化合物和功能性质的变化.
主要方法:
- 使用Lactobacillus plantarum进行水果产品的发酵.
- 对挥发性化合物和功能性化合物含量的分析.
- 评估生物活性,例如抗氧化和抗炎作用.
主要成果:
- 发酵的水果显示出明显增强的挥发性成分和功能性化合物.
- 植物乳杆菌发酵改善生物活性,包括抗氧化和抗炎性质.
- 发酵水果显示出调节2型糖尿病和肠道微生物群的潜力.
结论:
- 乳杆菌植物发酵是提高水果产品质量和功能的一种有价值的方法.
- 与未发酵的同类相比,发酵的水果提供了更好的营养和生物活性概况.
- 这项研究强调了乳酸菌植物发酵水果在开发功能性食品方面的潜力.
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