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Food Qual Safet
Food Qual Safet
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综述：细菌发酵的功能性食品和饮料的安全性和质量
Safety and quality of bacterially fermented functional foods and beverages: a mini review
Tolulope Joshua Ashaolu*, **
*Department for Management of Science and Technology Development and **Faculty of Applied Sciences, Ton Duc Thang University, Ho Chi Minh City, Vietnam
 全文: PDF 
摘要： 近年来，细菌在食品和饮料工业中得到了广泛的应用，其应用范围不断扩大。由乳酸菌（LAB）衍生的蛋白酶在发酵功能饮料的生产中非常有用，特别用于调节其保质期、营养成分、风味和质地品质，从而使发酵食品和饮料具有功能性和保健性。本文综述了细菌的应用，特别是食品加工中的生产蛋白酶的乳酸菌及其在功能性食品和饮料生产中的应用。以燕麦饮料为例，简要探讨了燕麦饮料的受欢迎程度，对食品的安全和质量重要性也提出了一些建议。
关键词： 蛋白酶;  功能性食品;  发酵饮料;  乳酸菌;  安全性    
Abstract: Bacteria have been employed widely in the food and beverage industry, with evolving dimensions in recent years. Proteases derived from lactic acid bacteria (LAB) are useful in the production of fermented functional beverages and are of particular use in conditioning their shelf life, nutritional content, flavour, and texture quality, thus making fermented foods and beverages functional and therapeutic. This review focuses on bacteria, especially protease-producing LAB used in food processing, and their usefulness in the production of functional foods and beverages. A case study of oat beverages was briefly explored due to its popularity. The safety and quality importance of the food products were also considered with a few recommendations.
Key words: protease    functional foods    fermented beverages    lactic acid bacteria    safety
通讯作者: Tolulope Joshua Ashaolu     E-mail: tolulopeashaolu@tdtu.edu.vn
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Tolulope Joshua Ashaolu

引用本文:

Tolulope Joshua Ashaolu. Safety and quality of bacterially fermented functional foods and beverages: a mini review. Food Qual Safet, 10.1093/fqsafe/fyaa003.

链接本文:

http://www.zjujournals.com/fqs/CN/10.1093/fqsafe/fyaa003    或    http://www.zjujournals.com/fqs/CN/Y2020/V4/I3/123

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