微生物转化:发酵在提高营养质量和人类健康方面的作用
Babar Iqbal1, Khulood Fahad Alabbosh2, Abdulkareem Raheem3
1School of Environment and Safety Engineering, Jiangsu University, Zhenjiang, 212013, People's Republic of China. babar@ujs.edu.cn.
Archives of microbiology
|August 18, 2025
概括
发酵使用微生物来提高食品质量和健康. 这一过程产生有益的化合物,改善营养吸收,有助于管理慢性疾病,为更健康的饮食提供可持续的途径.
科学领域:
- 食品科学 食品科学 食品科学
- 微生物学 微生物学
- 营养科学 营养科学
背景情况:
- 发酵是一种古老的食品保存方法,正在引起人们的注意,以提高食品的营养和功能性质.
- 在发酵过程中,微生物的新陈代谢会改变食物成分,产生促进健康的代谢物,如维生素,生物活性和短链脂肪酸.
- 关键的微生物包括乳酸细菌,酵母和菌,它们驱动发酵食品中的生物化学变化.
研究的目的:
- 审查微生物发酵如何提高食品质量,并为健康带来好处.
- 探索发酵在开发功能性食品和治疗慢性疾病中的作用.
- 突出发酵在改善营养物质生物可用性和减少反营养因素方面的潜力.
主要方法:
- 关于食品发酵及其对健康的影响的科学文章的文献综述.
- 分析微生物在发酵过程中的生物化学转化中的作用.
- 检查证据,将发酵食品与疾病预防和管理联系起来.
主要成果:
- 发酵增强了味道,质地和保质期,同时产生益生菌和生物活性化合物.
- 发酵食品有助于肠道健康,免疫调节和减少炎症.
- 微生物发酵增加了维生素和矿物质的生物可用性,并降解了反营养素.
结论:
- 食品发酵中的微生物代谢是改善人类健康的有价值的,未得到充分利用的工具.
- 发酵食品为寻求更健康替代品的消费者提供营养密集,功能性选择.
- 发酵通过创新的食品开发,为全球粮食系统的可持续性做出了贡献.
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