Research Progress on Mixed Fermentation of Multiple Strains for Fruits and Vegetables Juice

被引：0
|
作者：
Zhu D. [1 ]
Wu D. [1 ]
Shen Y. [1 ]
Cai T. [1 ]
Bai W. [1 ]
Cao X. [1 ]
Liu H. [1 ]
机构：
[1] College of Food Science and Technology, Bohai University, National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou
来源：
Journal of Chinese Institute of Food Science and Technology | 2021年 / 21卷 / 10期
关键词：
Fermented fruits and vegetables juice; Flavor; Functionality; Mixed strain fermentation; Strains;
D O I：
10.16429/j.1009-7848.2021.10.037
中图分类号：
学科分类号：
摘要：
Fruits and vegetables as important diet, are rich in various nutrients, and they are also the ideal substrate for microbial fermentation. With the rise of "enzymes" product, fermented fruits and vegetables juice have attracted widespread attention. Previous studies by scholars found that some nutrients could not be synthesized by a single strain, and they had to be obtained by the co-fermentation with multiple strains. Compared with single strain fermentation, mixed strain fermentation had more complex metabolic mechanism and more abundant fermentation products. In this paper, the research progress of mixed strain fermentation juice was summarized, and the characteristics of fermentation strains and the influence mechanism of mixed strain fermentation on flavor, function and storage quality of fruits and vegetables juice were emphatically expounded. This review could provide some reference on the product development and quality improvement of mixed fermentation juice. © 2021, Editorial Office of Journal of CIFST. All right reserved.
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页码：343 / 352
页数：9
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