张铭,李伟,吴松遥,李昕彤,郝熙,张海鹏,陈林林

• 1:哈尔滨商业大学食品工程学院

摘要(Abstract)：

固态发酵是一种新型的微生物发酵技术，广泛应用于食品、饮料、饲料等领域。近年来，随着生物技术的不断发展，固态发酵在促进生物转化方面的作用逐渐受到关注，其产生的具有抗氧化性、抗菌性的生物活性物质对生物体内的生长、发育、代谢和免疫等生理功能有良好作用。文章综述了固态发酵促多酚、多糖、多肽、脂质等生物活性物质释放与生物转化的研究进展，归纳了固态发酵过程中生物活性物质释放与生物转化的原因、影响因素及转化机制，为生物活性物质的固态发酵富集、动态变化规律及在功能性食品领域的应用提供了参考。

关键词(KeyWords)： 固态发酵;多糖;多肽;多酚;生物转化

Abstract:

Keywords:

基金项目(Foundation): 黑龙江省“百千万”工程科技重大专项(SC2021ZX04B0019);; 黑龙江省省属高等学校基本科研业务费项目(2023-KYYWF-1054)

作者(Author): 张铭,李伟,吴松遥,李昕彤,郝熙,张海鹏,陈林林

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