乳酸细菌发酵的植物性饮料的全面审查:基质类型,营养质量,益生菌特性,代谢途径和未来发展趋势
Yiwen Chen1, Yue Hu1, Yun Xie1
1School of Food Science and Technology, Shihezi University, Shihezi, Xinjiang, China.
Critical reviews in food science and nutrition
|November 22, 2025
概括
乳酸细菌 (LAB) 通过发酵增强植物性饮料 (PBB),提高营养价值并增加益生菌的益处. 本综述涵盖了10年来在PBB的LAB应用程序,详细说明了它们对质量和健康的影响.
科学领域:
- 食品科学与技术 食品科学与技术
- 微生物学 微生物学
- 营养科学 营养科学
背景情况:
- 乳酸细菌 (LAB) 以其益生菌功能而闻名.
- 在植物性饮料 (PBB) 发酵中越来越多地使用LAB来提高产品质量.
- 需要全面了解LAB发酵PBB的最新进展.
研究的目的:
- 在过去的十年里,系统地审查LAB在PNB发酵中的应用.
- 分析 LAB 发酵对 PBBs 的营养和益生菌特性的影响.
- 探索参与LAB发酵的代谢途径,以改善 PBB 的质量.
主要方法:
- 系统性文献综述,重点关注过去10年的PBB发酵中的LAB应用.
- 分析报告营养成分和生物活性物质变化的研究.
- 对与LAB发酵相关的益生菌作用和代谢途径的研究进行调查.
主要成果:
- LAB发酵显著改善了 PBBs 的感官属性和营养特征.
- 发酵产生有机酸,维生素和化合物等功能成分.
- 用LAB发酵的PBB表现出潜在的益生菌功能,包括血糖/脂质调节和肠道微生物群调节.
- 代谢途径分析揭示了PBB质量提升的关键机制.
结论:
- LAB 发酵为增强 PBBs 的物理化学,感官和营养质量提供了一个有价值的策略.
- 用LAB发酵的PBB具有作为具有益生菌益处于人类健康的功能性食品的巨大潜力.
- 对LAB代谢途径的进一步研究可以优化食品和制药应用的 PBB 生产.
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