| 微生物发酵食品的营养特征与保健功效 |
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| 引用本文： | 史崇颖,田洋,吕薇,温月香,史清亮.微生物发酵食品的营养特征与保健功效[J].科技情报开发与经济,2012,22(8):116-118. |
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| 作者姓名： | 史崇颖 田洋 吕薇 温月香 史清亮 |
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| 作者单位： | 1. 云南农业大学食品科学技术学院,云南昆明,650201
2. 山西省农业科学院农业环境与资源研究所,山西太原,030006 |
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| 基金项目： | 山西省软科学研究计划项目 |
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| 摘 要： | 微生物发酵食品有着悠久的历史渊源和特殊的保健功效,尤其是现代微生物发酵食品具有产业化开发前景,在食疗养生学与食疗康复学领域中占有一席之地。介绍了微生物发酵食品及其菌种资源,阐述了微生物发酵食品的营养特征与保健功效。
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| 关 键 词： | 微生物发酵食品 菌种资源 营养特征 保健功效 |
Discussion on the Nutritional Characteristics and Health Functions of Microbial Fermented Food |
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| SHI Chong-ying
,
TIAN Yang
,
L Wei
,
WEN Yue-xiang
,
SHI Qing-liang.Discussion on the Nutritional Characteristics and Health Functions of Microbial Fermented Food[J].Sci-Tech Information Development & Economy,2012,22(8):116-118. |
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| Authors: | SHI Chong-ying TIAN Yang L Wei WEN Yue-xiang SHI Qing-liang |
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| Institution: | SHI Chong-ying
,
TIAN Yang
,
L(U) Wei
,
WEN Yue-xiang
,
SHI Qing-liang |
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| Abstract: | The microbial fermented food possesses ancient origins and special health effects,especially the modern microbial fermented food,which has the industrial development prospects,has a place in the fields of dietotherapy health science and dietotherapy rehabilitation science.This paper introduces the microbial fermented food and its strain resources,and expounds the nutritional characteristics and health effects of microbial fermented food. |
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| Keywords: | microbial fermented food strain resources nutritional characteristics health functions |
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