侯星,易弋,张兴猛,鲁晶娣,赵东玲,黄翠姬,伍时华

• 1:广西科技大学生物与化学工程学院
• 2:广西科技大学广西糖资源绿色加工重点实验室
• 3:广西科技大学广西高校糖资源加工重点实验室

摘要(Abstract)：

发酵食品具有益生菌的特性,如抗菌性,抗氧化性等,可通过微生物的作用将对健康有益的成分传递给食用者。有些还可以预防癌症、心血管疾病、胃肠疾病、糖尿病等。文章综述了发酵食品中微生物的功能特性及其对食用者健康的促进作用。

关键词(KeyWords)： 发酵食品;益生菌;抗菌性;抗氧化性;保健作用

Abstract:

Keywords:

基金项目(Foundation): 国家自然科学基金(31660250);国家自然科学基金(31560728)

作者(Author): 侯星,易弋,张兴猛,鲁晶娣,赵东玲,黄翠姬,伍时华

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