Liu Shijie, Zhao Lijun, Li Miaoyun, Zhu Yaodi, Liang Dong, Ma Yangyang, Sun LingXia, Zhao Gaiming, Tu Qiancheng
College of Food Science and Technology, Henan Agricultural University, Zhengzhou, 450002, PR China.
International Joint Laboratory of Meat Processing and Safety in Henan Province, Henan Agricultural University, Zhengzhou, 450002, PR China.
Food Chem X. 2024 May 15;22:101465. doi: 10.1016/j.fochx.2024.101465. eCollection 2024 Jun 30.
Probiotic strains can solve the problems of single flavor and long fermentation time of fermented products caused by the lack of certain functional genes and insufficient metabolism ability of fermenter strains (Lactobacillus and Bifidobacterium) at the present stage. There is a lack of systematic evaluation and review of probiotic as food fermentation agents. In this paper, it is observed that probiotic strains are involved to varying degrees in liquid-state, semi-solid state, and solid-state fermentation and are widely present in solid-state fermented foods. Probiotic strains not only produce abundant proteases and lipases, but also effective antifungal lipopeptides and extracellular polymers, thus enhancing the flavor, nutritional value and safety of fermented foods. with probiotic qualities is an underutilized group of probiotic food fermentation agents, which give a potential for the development of fermentation technology in the food business and the integration of ancient traditional fermentation techniques.
益生菌菌株可以解决现阶段由于某些功能基因缺乏以及发酵菌株（乳酸菌和双歧杆菌）代谢能力不足导致的发酵产品风味单一和发酵时间长的问题。目前缺乏对益生菌作为食品发酵剂的系统评价和综述。本文观察到，益生菌菌株在液态、半固态和固态发酵中均有不同程度的参与，并且广泛存在于固态发酵食品中。益生菌菌株不仅能产生丰富的蛋白酶和脂肪酶，还能产生有效的抗真菌脂肽和胞外聚合物，从而提高发酵食品的风味、营养价值和安全性。具有益生菌特性的菌株是一类未被充分利用的益生菌食品发酵剂，这为食品行业发酵技术的发展以及古老传统发酵技术的融合提供了潜力。
